An amazing recipe for Grilled Pesto Zucchini and Salami Naan Bread Pizza.
Salami and Pesto Pizza
I have made this grilling recipe twice over the summer, and each time, it’s been devoured by my family. I know I always say it, but it’s true…I love the simple things like this Crescent Ring Pizza, these grilled cheesy tomatoes. I’m in when you can slap some pesto sauce on some bread, throw on some more stuff, grill it, and call it a day. Another bonus to this recipe is using all that zucchini you’ve been picking from your garden.
There’s no science to the ingredients, either. In my opinion, the salami on this pizza pulls it together, but it’s not a must-have. I think cherry tomatoes, feta cheese, and some fresh spinach would be divine.
Tips and Tricks:
Baking:
If you don’t have access to a grill, or it’s the middle of winter, grab a pizza stone and throw this in the oven for 5 minutes.
My Amazon picks for this recipe:
(affiliate links)
[box] 
Wilton Perfect Results Cera...Shop on Amazon 
Pizzacraft ThermaBond Bakin...Shop on Amazon 
Cuisinart CPS-445, 3-Piece ...Shop on Amazon[/box]
Recipe
Grilled Pesto Naan Bread Pizza
Ingredients
- 4 Naan Flatbreads
- 8 tbsp. Prepared Pesto 2 Tbsp. per pizza
- 8 oz. Shredded Mozzarella Cheese but grab yourself an 8 oz. bag
- 1 Red Onion – sliced thin
- 1 Zucchini – sliced thin
- 8 Salami slices
- 16 basil leaves Optional
- ¼ cup Parmesan cheese optional
Instructions
- Spread about 2 Tbsp. (adjusting the amount to your preference) of Pesto sauce on each flatbread
- Add shredded mozzarella cheese over the pesto sauce – I used about 1/4 cup on each
- Add the sliced onion, zucchini and salami slices
- Grill, covered, over medium heat – moving the pizza around every couple of minutes so you don’t burn the bread – for about 5-10 minutes
- Once the cheese has melted, your good to go
- If you want, add basil and grated Parmesan to the top
- Slice and serve warm
Notes
- I use a gas grill. I have learned that I like to turn every other burner off with bread on the grill. This is so I don’t scorch the bread. Then, I rotate the bread around so some always rests over indirect heat.
- Another option is to turn one side of the grill on and cook the pizzas over the indirect heat on the other half of your grill.
