Top It Local: Grilled Naan Pizzas

Cooking in a sweltering kitchen during Minnesota’s summer heat? No thank you. Take it outdoors with this amazing (and amazingly easy) pizza plan. These four grilled pizzas are made with bread from Minnesota-based Artisan Naan Bakery. No heavy cheese or sauce here, just light, summer-fresh flavor and your choice of seasonal toppings featuring the best of local produce. Think appetizers, brunch, or a quick dinner on the deck. Hungry yet?

Blackberry & Goat Cheese


2 naan breads

8 oz goat cheese


1/2 pint blackberries

1 tablespoon local honey

Black pepper

Pea shoots



Arrange berries and goat cheese on naan breads. Sprinkle with freshly cracked black pepper and drizzle with honey. Grill on medium heat for 3-5 minutes. Remove from heat and top with pea shoots.

Lemon, Asparagus & Arugula


2 naan breads

8 ounces fresh ricotta cheese

Zest of 1 lemon

Juice of 1 lemon

Kosher salt and black pepper

8 stalks asparagus, cut into 1-inch pieces and blanched for 2 minutes

3 tablespoons olive oil

4 cups fresh arugula



Mix ricotta, lemon zest and 1 tablespoon lemon juice in a bowl, season lightly with salt and pepper. Spread on two naan breads, arrange asparagus pieces. Grill on medium for 4-5 minutes. Whisk together remaining lemon juice, olive oil and a bit more salt and pepper. Toss arugula in dressing and add to pizzas before serving.

Brussels & Harissa


2 naan breads

15 halved Brussels sprouts, blanched for 5 minutes

1 cup tomato sauce

2 tablespoons Caldo Foods Smoky Harissa

Green olives, halved

1 preserved lemon, thinly sliced

1/2 cup crumbled feta cheese

Pinch of chili flakes



Stir harissa into tomato sauce, spread on naan breads. Top with sprouts, olives, preserved lemons, feta and chili flakes. Grill on medium 5-7 minutes.

Smoked Salmon and Dill


2 naan breads

1/2 cup Clockshadow Creamery Garlic Dill Quark

1/2 cup thinly sliced shallots

1/2 cup thinly sliced English cucumber

1/2 cup thinly sliced radishes

4 ounces smoked or cured salmon

Fresh dill for garnish



Spread naan breads with quark and add sliced shallots on top. Grill on medium for 4-5 minutes. Remove from heat and arrange cucumber, radishes and salmon on top, garnish with fresh dill.