Barbecue season is upon us which for me means adapting a lot of the recipes I’d normally make in the oven for the (great!) outdoors. If you’ve never tried making pizza on the grill, I can’t recommend it enough. When I’m a little pressed for time and want a quick meal, I’ll skip the stretching of dough in favour for store-bought naan. It’s quick, it’s tasty and it makes pizza on a weeknight a doable feast no matter how busy things are.

I created this recipe after receiving my mystery box from PC Black Label for the month of June as part of their #PlayWithYourFood campaign. Here were the items to choose from for my recipe: PC “00” Pasta Flour — an imported-from-Italy flour that I had used to make this homemade saffron pasta last year –, PC Sambal Matah, a sweet chili condiment used in Balinese cuisine and PC Roasted Cherry Tomatoes. I opted for the tomatoes, and they worked really well on top of the naan. Now for the recipe!

Grilled Naan Pizzas with Ricotta & Tomatoes 
Serves 2
How it’s done:

• 2 naan breads
• 1 cup extra-smooth ricotta cheese
• 2 tsp lemon juice
• Salt and freshly ground pepper
• 1/2 cup drained PC Roasted Cherry Tomatoes + a couple teaspoons of the oil from the jar
• 1 large handful of the no-cook greens of your choice (baby spinach, baby kale or arugula)
• lemon wedges to serve

Grill naan on both sides until lightly charred, about 1-2 minutes per side. While naan is grilling, in bowl, combine ricotta, lemon juice and a generous pinch of salt and pepper.

Spread ricotta mixture over naan, top with cherry tomatoes, the oil and greens. Serve with extra lemon wedges to squeeze over.

This post was sponsored by President’s Choice. All opinions are my own.