grilled naan pizza with fresh mozzarella, farmer's market veggies, and bacon

Heirloom Tomato, Mushroom, & Bacon Flatbread with Chimichurri

Yield 2



  1. To make the Chimichurri, mince basil and garlic. Combine in a bowl with red pepper flakes, vinegar, olive oil, lemon juice and mix. Season with salt and pepper and refrigerate until ready to use.
  2. To make the pizzas, preheat the oven broiler to 350°F.
  3. Heat your grill on medium and grill naan for a few minutes on both sides, until grill marks appear. Set aside on a baking sheet. (Grilling is entirely optional).
  4. Heat olive oil in a pan over medium and add mushrooms. Sauté until golden brown and season with salt and pepper.
  5. Set mushrooms aside and in the same pan melt the butter and sauté the garlic for 2 minutes or until lightly golden. Do not burn!
  6. Add in lemon juice and remove from heat.
  7. Spoon half of the garlic butter on each pizza. Evenly divide the mushrooms, tomatoes, bacon, and mozzarella onto the pizzas.
  8. Place under the broiler for about 3 minutes or until cheese is melted and bubbling. Keep a close eye on it, they can burn quickly!
  9. Let pizzas cool for a few minutes before topping with chimichurri!

Recipe by Grateful | at