Here in Southern California–the land of perpetual sunshine–it feels like spring even in the winter. While I prefer the cold, this weather does allow for wonderful produce to grow pretty much year-round. So I decided to celebrate spring with this bright and fresh grilled flatbread (or naan) pizza. Topped with a light garlic butter sauce, juicy farmer’s market heirloom cherry tomatoes, earthy mushrooms, and smoky bacon, the flavor combo of this flatbread is to die for! This simple pizza is great as is, but the addition of a tangy and bold basil chimichurri takes it to the next level.
This flatbread is perfect sliced into bite-sized squares and served as an appetizer, or hearty and filling enough when eaten as the main course. Even the kids will get on board with this fancy naan pizza recipe.