Smoky Mediterranean Cedar Plank Naan Pizzas
Elevate your dining experience with these Smoky Mediterranean Cedar Plank Naan Pizzas! Perfect for a casual dinner or as a crowd-pleasing appetizer, these pizzas are adorned with vibrant Mediterranean flavors. The cedar planks infuse a delightful smokiness while your favorite toppings of fresh zucchini, red onion, kalamata olives, and aromatic herbs sing harmoniously together, creating a culinary journey to the Mediterranean. This recipe is not only quick to prepare but also a fun way to celebrate flavors and textures in a single bite. Gather your friends and family around for an unforgettable meal or snack that is bound to impress!
N/A
Servings
200
Calories
11
Ingredients
Ingredients
Cedar Planks
2 large (soaked in water for 1-2 hours)
Naan flatbread
4 (ready to grill)
Prepared pesto sauce or pizza sauce
1 cup (for spreading)
Shredded part-skim mozzarella cheese
2 cups (for topping)
Grated Romano cheese
1/2 cup (for topping, divided)
Medium zucchini
1 (thinly sliced)
Small red onion
1 (chopped)
Kalamata olives
1/4 cup (sliced or to taste)
Hard salami
1/4 lb (thinly sliced and chopped)
Fresh basil leaves
1/2 cup (thinly sliced)
Water
1 bottle (for spraying in case of flare-up)
Instructions
1
1. Soak the cedar planks in water for 1 to 2 hours, ensuring they are not fully submerged. This step is crucial for preventing flare-ups during grilling.
2
2. Preheat your grill to a temperature between 325°F to 350°F.
3
3. Take the soaked cedar planks out of the water and place them on your work surface, dry side up.
4
4. Place one naan flatbread on each cedar plank, ensuring they have ample space apart.
5
5. Spread 2 tablespoons of your favorite pesto or pizza sauce evenly across each naan.
6
6. Generously sprinkle 1/2 cup of shredded mozzarella cheese over each naan.
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7. Layer 1/3 cup of thinly sliced zucchini and a sprinkle of red onion according to your taste on each naan. Add your desired amount of kalamata olives.
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8. Distribute one-quarter of the chopped salami evenly over each naan.
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9. Finish by sprinkling a little grated Romano cheese on each naan for added flavor.
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10. Carefully position the cedar planks on the grill, ensuring they are placed off-center for indirect heat.
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11. Cover and grill for about 8 to 12 minutes, checking at the 8-minute mark to gauge the cheese and vegetable doneness. The goal is melted cheese and tender veggies.
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12. Once the pizzas are done with slightly browned cheese, remove the cedar planks from the grill with caution as they will be hot.
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13. Garnish with fresh basil leaves and let cool for 2 to 3 minutes before slicing.
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14. Serve directly on the cedar planks for a rustic presentation, and enjoy!
Nutrition Information
8.75g
Fat
20g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Smoky Mediterranean Cedar Plank Naan Pizzas?
They are a quick and flavorful dish featuring naan flatbread topped with Mediterranean ingredients like zucchini, pesto, and olives, grilled on cedar planks for a smoky finish.
How long should the cedar planks be soaked?
The cedar planks should be soaked in water for 1 to 2 hours before grilling.
Why is it necessary to soak the cedar planks?
Soaking the planks is crucial to prevent flare-ups during the grilling process.
What is the ideal grill temperature for this recipe?
The grill should be preheated to a temperature between 325°F and 350°F.
What type of bread is used for the pizza base?
The recipe calls for 4 pieces of naan flatbread.
What sauces can be used for these pizzas?
You can use either prepared pesto sauce or your favorite pizza sauce.
How much sauce should be applied to each naan?
Spread approximately 2 tablespoons of pesto or pizza sauce evenly across each naan.
What kind of cheese is used as the main topping?
Shredded part-skim mozzarella cheese is the primary cheese used.
How much mozzarella cheese is needed per pizza?
Use 1/2 cup of shredded mozzarella cheese for each naan.
Is there a second type of cheese included?
Yes, grated Romano cheese is sprinkled on top for added flavor.
What vegetables are used as toppings?
The toppings include thinly sliced zucchini and chopped red onion.
What kind of olives are recommended for this recipe?
Kalamata olives, sliced or to taste, are used for a Mediterranean flavor.
Does this recipe include meat?
Yes, it includes 1/4 lb of thinly sliced and chopped hard salami.
How should the zucchini be prepared?
The zucchini should be thinly sliced before being layered onto the pizzas.
Where should the cedar planks be placed on the grill?
Position the planks off-center for indirect heat.
How long do the pizzas need to grill?
The pizzas should grill for about 8 to 12 minutes.
When should I first check the pizzas for doneness?
Check them at the 8-minute mark to gauge the cheese and vegetable doneness.
What are the visual signs that the pizzas are ready?
The pizzas are done when the cheese is melted and slightly browned, and the vegetables are tender.
What garnish is added after grilling?
Garnish the pizzas with 1/2 cup of thinly sliced fresh basil leaves.
How long should the pizzas cool before slicing?
Let them cool for 2 to 3 minutes before slicing.
What is the recommended presentation for serving?
Serve the pizzas directly on the cedar planks for a rustic presentation.
How many calories are in a serving?
There are 200 calories per serving.
What is the protein content of this recipe?
Each serving contains 12.5g of protein.
How much fat is in each serving?
There is 8.75g of fat per serving.
What is the carbohydrate count for these pizzas?
There are 20g of carbohydrates per serving.
How many ingredients are required for this recipe?
The recipe uses 11 ingredients in total.
What should I have on hand in case of grill flare-ups?
Keep a bottle of water ready for spraying in case of flare-ups.
How many cedar planks are needed?
The recipe calls for 2 large cedar planks.
Is this recipe suitable for an appetizer?
Yes, it is perfect as a casual dinner or a crowd-pleasing appetizer.
What flavor does the cedar plank contribute?
The cedar planks infuse the pizzas with a delightful smokiness.