I got the inspiration for this from The Pizza Grille, a local place here in Camp Hill. It’s become one of my family’s favorite meals and I make it often because it takes 15 minutes. I always serve it with a marinated grilled chicken.
Last night the chicken was marinated for 12 plus hours in Wegman’s rosemary garlic marinade. I also like using Gazebo Room dressing and this recipe https://sodamndelish.com/best-juiciest-grilled-chicken-breast/ for marinades.
Let chicken sit on the counter for a little then grill and let sit again for 3-5 minutes before slicing.
For pizza- rub naan bread with a little evoo then season with Italian seasoning. Top with and Italian cheese blend or with fresh mozzarella and parmigiana cheese. Grill on low until cheese is melted and naan is brown. This happens quick so don’t leave unattended. Check every minute until ready.
In the winter I make it on a pizza stone in the oven at 425. Serve with this salad on top https://www.google.com/amp/s/www.foodnetwork.com/recipes/melissa-darabian/cafe-green-salad-recipe-1948349.amp.
HeaVy on the Veg! 