Grilled Peach and Brie Pizza
This grilled naan-based pizza is crispy, cheesy, and a little sweet from the fresh peaches. It's different, but delicious. You will not regret making this for your next pizza party!
Equipment
- Grill
- Conventional Oven
Ingredients
- 1 large portion naan, *I used Half Baked Harvest's recipe. You could also use homemade or store-bought pizza crust.
- 1-2 fresh peaches, sliced
- ½ wheel brie cheese, cut into chunks
- fresh basil, for topping
- ricotta cheese, for topping
Instructions
Grilling Instructions:
- Start with Half Baked Harvest's Herbed Garlic Butter Naan recipe and prep naan as instructed. *(Linked in recipe notes).
- Set grill to medium-high heat. Grill raw dough directly on grill rack for 2-3 minutes per side until crispy. Keep the lid of the grill open.
- Lower heat to low. Remove cooked naan from the grill and top with Brie and peaches. Return to grill and let it sit for 2-4 minutes or until cheese is melted. Top with ricotta and basil before serving!
Stovetop Instructions:
- Start with Half Baked Harvest's Herbed Garlic Butter Naan recipe and prep naan as instructed. *(Linked in recipe notes).
- In a large skillet over medium-high heat, heat a little olive oil. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute. Bubbles will form. Flip and cook uncovered for another 1-2 minutes until naan is slightly toasted on the underside.
- Turn heat to medium-low. Remove naan from skillet and top with Brie and peaches. Return to skillet and cover with a lid for 2-3 more minutes or until cheese is melted. Top with ricotta and basil before serving!
Notes
- *https://www.halfbakedharvest.com/herbed-garlic-butter-naan/#bo-recipe - This recipe makes 8 small naan, but I divided the dough to make 2 large pizza crusts and 4 small naan. Store leftover naan in an airtight container for 3-4 days or freeze for up to 3 months.
- I left off the herbed butter and just used plain naan as my crust