Grilled Naan Pizza is so easy and so good. This version with wild mushrooms, truffle oil and goat cheese is luscious!
1 T olive oil
1 T butter
1/2 c chopped onion-white or red (You may saute these with the mushrooms or sprinkle some raw onion on top after they are grilled.
8 oz baby bella mushrooms – cleaned and sliced
3.5 oz fresh shitakes – cleaned and sliced (Feel free to use some dried reconstituted ones along with some porcinis, if you have them)
1/2 c freshly grated Parmesan
4 oz goat cheese
4 T truffle oil
Fresh chopped parsley and chopped green onions for garnish
2 na’an flat breads
Heat olive oil and butter in a medium skillet. Add chopped onions and saute until softened. Add mushrooms and saute until mushrooms have released their juice and the pan is dry- about 5-10 minutes.
While mushrooms are sauteing, start preheating your grill. Heat it to medium and oil the grate.
Brush each na’an with 1 T truffle or olive oil. Sprinkle each with about 1 1/2 T of Parmesan. Top each with 1/2 of the mushrooms. Top each with 2 oz of goat cheese.
Turn preheated grill down to low. Place na’an pizzas on oiled grill grate. Grill covered for about 10 minutes or until sufficiently browned. Watch carefully for hot spots on the grill, so that your pizza doesn’t burn. You don’t want them to cook too fast so adjust your grill accordingly. They should be golden on the bottom of the bread. Bread burns easily, so watch diligently!
Remove from grill and drizzle each with about 1 T of truffle oil. Sprinkle each with another 2 tablespoons of Parmesan. Sprinkle lightly with truffle salt, if using.
Garnish with parsley and onions. I use kitchen shears to cut these each into 4 slices.
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