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Ingredients
- 1 med eggplant (~1/4lb) thickly sliced lengthwise
- 2 zucchini or yellow squash, thickly sliced lengthwise
- 1/4c EVOO, divided
- Salt & ground black pepper to taste
- 6 pieces Tandoori Naan
- 1.25c marinara sauce
- 1c shredded part-skim mozzarella cheese
- 1 (4oz) pkg organic garlic & herb fresh goat cheese, crumbled
Details
Servings 6
Preparation
Step 1
1. Preheat grill to med-hi heat.
2. Drizzle eggplant & zucchini or squash w/2T EVOO then season w/salt & pepper.
3. Grill vegetables, flipping 1X, until deep golden brown & tender, (6-8 min).
4. Once cool, roughly chop.
5. Reduce grill temp to med.
6. Brush naan all over w/remaining 2T EVOO then spoon marinara sauce over 1 side of each piece.
7. Top sauce w/mozzarella, grilled veggies & goat cheese.
8. Working in batches, arrange pizzas on grill & cook until cheese is melted & naan is crisp, 4-5 min.
9. Cut into wedges & serve.
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