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Easy Quick Grilled Pizzas with Best Homemade Pizza Sauce

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Easy-peasy grilled pizzas that start with naan bread and are grilled to perfection with some kick butt, rich, thick, pizza sauce! Just add whatever pizza toppings that float your boat! What could beat that for an easy, simple, summer night’s supper, right? Perfect for ALL summer holidays and get-togethers! 


Looking for the perfect dish to make Dad for Father’s Day? Well, you just found it! And these AWESOME grilled pizzas could not be more easy and quick to make, too!!

You are SO going to LOVE this!!


With Father’s Day being tomorrow, time’s a wastin’, so let’s just get right at it! 


First thing’s first, and that’s the sauce that needs to marry, mellow, and the ingredients to stop bickering with each other. (Sometimes it takes just an hour or two for all to get along. Making friends is never easy.)

*You can even make this the day before if you want. Then it’s already ready to go when you are!





You’ll need a place to assemble, and then rest, when your personal pizzas are done. So, have anything you’ve got ready to go. A pizza paddle is cool, but even a cookie sheet or two is perfectly fine. 





Next, gather up any and all ingredients you want on your pizza. I made ours with (already cooked) pizza sausage that I cooked myself the day before, spicy salami slices from the deli, and slices of pepperoni!

But you can certainly add whatever pre-cooked meats, veggies, or fruits that you enjoy! 

This was all topped onto Stonefire naan bread rounds that were “roasted garlic-flavored”, and ended with a shredded mozzarella-provolone blend cheese and freshly grated parmesan! 





It really doesn’t matter which side you choose to be the side that ultimately faces up.

Just pick which side you want to be up in the end (with the toppings), then turn the bread round over…





…and oil what will eventually be the top. (Did that make sense?) 

*I used canola oil for this, as other oils, (such as olive oil), will burn and end up tasting awful! So always use an oil with a high smoking point. 





I chose the SMOOTH (bottom side of the bread) to be the top, actually. The pretty, bubbly side was SO soft, that I was afraid that it would end up being a soggy mess, even after giving it a light grill. 

This worked really well for us, as we like our crusts lightly crispy, but I’m sure either way would work just fine. 





So. Recap. Oil one side and place that side down onto the hot side of the grill. 

(I heated only ONE side of the grill to create a hot side and a warm side.) 





Then remove it from the grill and place it grilled side up. 





Spread some of my killer pizza sauce on top, coming only about a half of an inch from the edge or a little more. Just so that it doesn’t scorch, (or run over if you prefer to thin it out a little.)  





Next, the fun stuff!!! 

The toppings!! 





I added spicy salami, cooked pizza sausage, mozzarella and provolone blend cheese and finished with some pepperoni slices! 





Transferring them back and forth and moving them on the grill was made EASY by using my giant, round spatula! This sucker is a MUST for me!

Tongs and regular spatulas work too, but if you happen to see one of these babies at your local store…grab it! Just saying! Works great for everything!! 





You’re going to want to start these on the COOL/WARM side of the grill. It will take a little while for all of the ingredients to heat through, and for the cheese to thoroughly melt.

So, if you just pop it onto the grill over hot heat or coals, the bottom could burn before everything else gets done through.  





So, put it on the warm side, (*the side that’s off), close the lid, and give it a little spin now and then with tongs, until the cheese has melted. 

Then, you can move it over to the HOT side, and let it get as done, browned, or charred on the bottom as you like. Leave the lid open for this so that you can keep your eye on it. 





Then remove it back to your work station/resting place. 





Lastly….let it RAIN!!!


Let it STORM!!  With LOTS of freshly grated parmesan cheese right over the top!! 




So, so, SO, so simple, easy, and….OH…MY…GAWD!!! You’re not going to believe how DELICIOUS these Easy Quick Grilled Pizzas with Best Homemade Pizza Sauce truly are!!

PERFECT for ANY summer supper or fun get-together! If you already have the sauce made, and just grill the naan breads on one side, people can take their time and have FUN topping them! There’s no RUSH with these!

Then just finish them on the grill, and it’s a PARTY!!! 

SO hope you all make these!! Enjoy!!




Easy Quick Grilled Pizzas with Best Homemade Pizza Sauce

For Pizza Sauce:
1 (6 oz.) can tomato paste
3 Tbl. water
2 Tbl. finely crushed roasted red peppers
1 1/2 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. regular salt
1/8 tsp each: garlic powder, chipotle powder, black pepper and sugar
Basic Ingredients:
4 Naan flat bread rounds (Indian Fry Bread), any flavor you like
canola oil, to lightly brush outsides
4 packed cups (or more) shredded mozzarella and provolone blend cheese such as Sargento’s or your own personal favorite
Some Favorite Pizza Toppings to Choose From:
spicy salami slices
hot and spicy pepperoni slices
cooked sausage, preferably a nice pizza-flavored one with fennel seeds
fresh mushroom slices
olive slices, black or green pimiento-stuffed
thin slices of onion
peppers of all kinds such as chopped roasted red, fresh bells, cubanelles, jalapeño, peperoncini, or any fun hot pepper you can find!
fresh pineapple, diced or thin rings
thinly sliced ham or prosciutto



In small bowl, whisk and stir pizza sauce ingredients well. Cover, and refrigerate for at least several hours or overnight to marry. (It’s nice to just make it the day before, and have it already done and ready to go.)  

Gather all of your pizza topping ingredients that everyone can choose from onto a large tray or table, along with some oil and a brush, a good pair of tongs, and a large spatula. 

Heat grill to hot on one side, and leave the other side of the grill off. Brush whichever side of the naan bread rounds you want to end up being the TOP, and place them, oiled side down, onto the hot side of the grill. Grill just a minute or so, until you get the grill marks you like, but don’t overcook them at this point. You just want to lightly crisp the side you’re going to sauce and top. 

Turn them over to a work station, (even just a couple of cookie sheets works), so that the grilled side is now up. Spread each with as much pizza sauce as you like. Top each with whatever toppings make you smile, then top each with big ol’ handfuls of shredded cheese. (*Keep the sauce and the cheese at least a half of an inch from the edge so that nothing drips or melts over and creates a nasty mess.) Who wants to clean all that, right?

*And there’s no RUSH. You can take your time doing it this way, unlike a lot of other methods. This is the way I do it, and it just works for me.  

**Also a Tip: I like to always put the pepperoni on TOP of the cheese. That way, it lightly crisps and doesn’t get all the stuff underneath yucky-greasy. 

Carefully move each pizza, without TOO many toppings, back onto the cool side of the grill and close the lid. (*TOO many toppings can make for a big mess, so choose wisely.) Check on them and spin them around when needed, and grill them until the cheese has fully melted. You can then move them over to the HOT side and grill them a bit more to crisp up the bottoms. 

Then, just remove them to cool down just a tad, slice them just like you would a regular pizza and take a BIG ol’ bite!! Enjoy!! 





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