grilled naan pizza with fresh mozzarella, farmer's market veggies, and bacon

Heirloom tomato, mushroom, & bacon flatbread with chimichurri

Here in Southern California—the land of perpetual sunshine—it feels like spring even in the winter. While I prefer the cold, this weather does allow for wonderful produce to grow pretty much year-round. So I decided to celebrate spring with this bright and fresh grilled flatbread (or naan) pizza. Topped with a light garlic butter sauce, juicy farmer’s market heirloom cherry tomatoes, earthy mushrooms, and smoky bacon, the flavor combo of this flatbread is to die for! This simple pizza is great as is, but the addition of a tangy and bold basil chimichurri takes it to the next level.

This flatbread is perfect sliced into bite-sized squares and served as an appetizer, or hearty and filling enough when eaten as the main course. Even the kids will get on board with this fancy naan pizza recipe.

Heirloom Tomato, Mushroom, & Bacon Flatbread with Chimichurri
 
Serves: 2
Ingredients
  • 2 cups basil leaves
  • 1 clove garlic
  • ¼ tsp. red pepper flakes
  • 3-4 Tbsp. olive oil
  • 1 Tbsp. rice vinegar
  • 2 tsp. lemon juice
  • Salt and pepper
  • 2 Pieces garlic naan
  • ½ cups sliced mushrooms
  • Tbsp. olive oil
  • Tbsp. unsalted butter
  • 3 garlic cloves, minced
  • Juice from ½ lemon
  • 1 cup sliced cherry tomatoes
  • 6 slices cooked bacon, chopped
  • 1 cup fresh mozzarella, torn into chunks (not shredded cheese)
Instructions
  1. To make the Chimichurri, mince basil and garlic. Combine in a bowl with red pepper flakes, vinegar, olive oil, lemon juice and mix. Season with salt and pepper and refrigerate until ready to use.
  2. To make the pizzas, preheat the oven broiler to 350°F.
  3. Heat your grill on medium and grill naan for a few minutes on both sides, until grill marks appear. Set aside on a baking sheet. (Grilling is entirely optional).
  4. Heat olive oil in a pan over medium and add mushrooms. Sauté until golden brown and season with salt and pepper.
  5. Set mushrooms aside and in the same pan melt the butter and sauté the garlic for 2 minutes or until lightly golden. Do not burn!
  6. Add in lemon juice and remove from heat.
  7. Spoon half of the garlic butter on each pizza. Evenly divide the mushrooms, tomatoes, bacon, and mozzarella onto the pizzas.
  8. Place under the broiler for about 3 minutes or until cheese is melted and bubbling. Keep a close eye on it, they can burn quickly!
  9. Let pizzas cool for a few minutes before topping with chimichurri!