Grilled Naan Pizza with Onion-Anchovy Topping

Recipe Photo: Grilled Naan Pizza with Onion-Anchovy Topping
Author
Katie Kambridge
Source of Recipe
Boston Globe, July 22, 2009
Serves/Makes/Yields
8
Recipe Description

Naan, the large flat Indian bread, makes a fine pizza crust. It’s available in many specialty markets.

Ingredients

ANCHOVY PASTE

12 anchovy fillets, rinsed, patted dry, and chopped

½ tablespoon red wine vinegar

1 clove garlic, chopped

Pepper, to taste

3 tablespoons olive oil

PIZZAS

3 tablespoons olive oil

5 onions, thinly sliced

4 cloves garlic, finely chopped

1 bay leaf

1 teaspoon herbes de Provence

Salt and pepper, to taste

2 tablespoons chopped fresh marjoram or thyme

Olive oil (for brushing)

20 small pitted oil-cured black olives, sliced

4 rounds of naan (each about 7 inches wide)

 

Preparation

ANCHOVY PASTE

1. In a food processor, combine the anchovies, vinegar, garlic, and pepper. Pulse until well combined.

2. With the motor running, add the olive oil in a slow, steady stream until the mixture forms a smooth paste; refrigerate.

PIZZAS

1. In a large heavy skillet, heat the oil over medium heat. Add the onions, garlic, bay leaf, herbes, salt, and pepper. Cover and cook, stirring occasionally, for 45 minutes. Uncover and continue cooking, stirring constantly, for 10 minutes or until most liquid evaporates. Add marjoram or thyme. Cool completely; discard bay leaf.

2. Lightly brush both sides of naan with olive oil.

3. Prepare a medium-hot charcoal or gas grill. Arrange a rack 3 to 4 inches from the heat. Place each naan upside down on the grill. Cook for 2 minutes. Turn the breads, quickly spread each with about 1 teaspoon of the anchovy paste, top with onion mixture and olives. Cover and cook for 3 to 4 minutes or until the bottoms are crisp and the topping hot.

4. Cut each naan into 6 wedges and serve.

 

Type of Meal