Did you guys know that naan bread makes amazing weeknight pizza crust? You know, because you can just throw your toppings on, heat it through, and have a "pizza" in less than 30 minutes. Tonight was a lovely night for grilling and sauvignon blanc. It's still quite warm out, but a few leaves have fallen, so this pizza has a touch of fall with walnuts and Brussels sprouts.
Grilled Brussels Sprout Naan Pizza with Walnuts,
Goat Cheese and Spicy Honey Drizzle (whew)
-1/4 cup honey
-1 small red Chile, chopped fine
-zest of 1 lemon
-1/2 lb. Brussels sprouts, stems removed, sliced thin
-3 garlic cloves, chopped
-1/2 cup walnuts
-1/2 teaspoon curry powder
-1/4 teaspoon turmeric
-1/4 teaspoon chili powder
-1/4 teaspoon black pepper
-1 Tablespoon butter
-1 Tablespoon vegetable or Walnut oil
-6 oz. goat cheese
Make the honey drizzle: heat the honey and Chile in a small sauce pan over low heat for about 2 minutes. turn off heat and stir in lemon zest. Let sit while you prepare the pizzas.
Prepare the grill: light charcoal in a starter chimney. When the charcoal is mostly gray and has stopped flaming, distribute hot coals in half of the grill base, so you can do indirect grilling on the other half.
Place a cast iron skillet on the grill directly over the coals and add the butter and oil. When butter is melted, add the walnuts and spices to the pan. Cook until just fragrant. Add the sliced Brussels sprouts and cook until bright green and just barely soft, about 4-5 Minutes. Remove from heat.
Brush the Naan with oil on both sides. Evenly distribute the Brussels sprout mixture on the 2 naan breads. Break up the goat cheese into small hunks and place evenly on the pizzas. Place the pizzas on the cool side of the grill, close the lid and let cook 4-5 minutes. Turn the pizzas 180º and cook for another 4-5 minutes, until crust is crisp but not charred, and cheese is slightly melted. Drizzle with spicy honey and serve hot!
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