Grilled Naan Pizza with Pesto, Squash Blossoms, and Goat Cheese

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Last night I ventured into the world of grilled pizza. Disclaimer: It’s pretty awesome.

I’ve been thinking about making this pizza for a while but I didn’t have a grill. Once I eliminated that obstacle, I knew it was time to get cooking. I saw a recipe on Pinterest for grilled naan pizza, so I decided to riff on that to make my version.

I’ve loved squash blossoms on pizza ever since I tried it at Katie’s Pizza & Pasta, a popular St. Louis pizzeria. For her version, Katie uses red sauce and a mixture of cheese.

I thought about using red sauce but in the end, I decided to go with pesto. I layered a piece of naan with sauce, squash blossoms, goat cheese, and mozzarella. Then I placed the whole thing on a piece of heavy-duty foil and put it on the grill. I wasn’t sure what would happen, but I hoped for the best.

The pizza turned out great. I’d recommend leaving it on the grill, covered, for about 10 minutes, or until the naan starts bubbling and getting slightly charred around the edges. You want it to be hot but you don’t want it to get too crispy, because then it will taste like a cracker. The cheese will also start melting at this point.

I made two pizzas last night so I’d have one for lunch today. I’m excited to see what it tastes like on day two. I’m a big fan of leftover pizza.

Here’s a song that reminds me of this pizza. It’s also good for summer days when you’re sitting outside grilling and trying to be patient waiting for naan to cook. (Also, George Strait is the dreamiest).

Grilled Naan Pizza with Pesto, Squash Blossoms, and Goat Cheese


for the pesto:
1/2 cup pine nuts
1/4 cup grated Parmesan
2 cups basil leaves
1/2 cup good olive oil, or more if you want it thinner
pinch of salt and pepper

for the pizza:
crumbled goat cheese and grated mozzarella for sprinkling
8 squash blossoms
flaky sea salt and pepper for topping


Fire up the grill. While you’re waiting for it to get hot, make the pesto. Combine the pine nuts, Parmesan, basil, olive oil, and salt and better in a food processor and pulse until smooth. Add more olive oil or a little water if you want to make the mixture thinner.

Once the grill is ready, place two pieces of naan on heavy-duty aluminum foil. Brush with pesto and top with squash blossoms, crumbled goat cheese, and grated mozzarella. Sprinkle a little pepper and flaky sea salt on top.

Cook covered on the grill for about 10 minutes, or until the naan is bubbling and most of the cheese is melted. Eat while it’s warm (but also save one for leftovers, if you have the willpower). Enjoy!


About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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