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Quick grilled pizza margherita

Published by Today's Parent on 6/17/2012
Photo
Jodi Pudge
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Ingredients

  • FOR SAUCE:
  • 1 tbsp olive oil
  • 2 tsp chopped garlic
  • 2 cups canned whole Italian plum tomatoes with juices (ideally San Marzano)
  • pinch of sugar
  • pinch of salt
  • FOR PIZZA BASE AND TOPPINGS:
  • 4 naan or similar flatbread
  • 4 tsp olive oil
  • 2 cups shredded mozzarella cheese
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 8 large basil leaves

Directions

  1. Heat olive oil in a pot over medium. Add garlic and sauté for 30 sec. or until it starts to smell sweet. Squish up the tomatoes with your hand, or a potato masher, put into the pot with their juices and a pinch of sugar, and bring to a gentle simmer. Simmer on medium-low for 15 min or until rich and saucy. Season with salt.
  2. Heat barbecue to high.
  3. Place naan top side (side with bubbles ) down on the grill and cook for 1 min . Remove naan to a baking sheet. Brush the top of each naan with 1 tsp of olive oil. Spread about 3 tbsp tomato sauce on the naan and sprinkle with about ½ cup cheese. Season with just a little salt and pepper. Carefully return naan to grill and cook for 5 to 6 min or until cheese has melted and bottom of the naan is toasted . Tear basil leaves and sprinkle on pizzas; serve right away.

  • Tip:

    Try a 9 oz ball of thinly sliced fresh mozzarella in place of shredded cheese if your family is sensitive to sodium.

  • 631 calories
  • 25 g protein
  • 70 g carbohydrates
  • 28 g fat
  • 3 g fibre
  • 5 mg iron
  • 1600 mg sodium
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