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I love cooking outside on a griddle. Or inside on one. They’re very versatile and one of my favorite cooking ‘toys’. In the nicer months, you’ll find me out manning a griddle on a gas or charcoal grill. When it gets cooler, you’re likely to find me inside cooking on my countertop griddle. There’s just something fun about cooking on them. Like when I made garlic naan pizzas using a griddle. I enjoyed the entire process, from planning the pizzas to finishing off that last bite.
Learn As You Go
I found that I had a little bit of a learning curve when I made these garlic naan pizzas using a griddle on my outdoor griddle. It fits over a large gas grill and gets super hot. So my first pizza was a bit… crunchy shall we say. I learned my lesson. On that griddle I keep the heat a little lower and keep on eye on the bottom of the crust after about 4 minutes to make sure I don’t burn it.
Outdoors Or Indoors
My indoor griddle of choice is my Cusinart Griddler. I can easily fit two naan on it at once. It does take a bit longer to get the bottom of the naan crunchy like I like. But it can’t get any easier and I don’t have to heat up an oven to get a delicious dinner or lunch meal.
Less Is More
You want your naan pizza crust to be crunchy. Or at least I do. So that means use as little wet ingredients as possible. Don’t go nuts brushing them with oil. And don’t use a lot of sauce. If your toppings are ‘wet’, pat them dry with a paper towel first before adding them.
- Here’s your 5-piece set for griddle success…
- Get creative with the right tools to make your own…
Also try my copycat of Pizza Hut’s meaty marinara pasta!
Garlic Naan Pizzas using a Griddle
Equipment
Ingredients
- 2 garlic naan
- 1 tablespoon olive oil or less, use as little as possible
- Your favorite pizza sauce
- Your favorite pizza toppings
Instructions
- Turn on your griddle for medium high heat cooking.
- Brush both sides of the naan lightly with the oil.
- Place the naan on the griddle and toast for 1 minute per side. Remove to a wire rack.
- Add the pizza sauce and swirl around with the back of a spoon. Less is more here. Use as little sauce as you can. The more you add the more your naan might end up soggy instead of crunchy.
- Add cheese, if using. Make sure you get it edge-to-edge. All the way.
- Add the remaining toppings. Like with the sauce my advice is to not go crazy with it. Less is more.
- Return the naan to the griddle and toast 5-8 minutes. Check the bottoms every minute or so after 4 minutes to make sure they aren't getting too dark. If so, reduce the heat and/or move the naan to a cooler part of the griddle. You're not cooking anything here, just melting the cheese and getting the toppings hot so you don't have to toast them very long.
- Remove from the griddle to the wire rack and let cool 5 minutes before slicing and serving.
Notes
Nutrition
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