Grilled naan pizza with onion-anchovy topping

(Styling/Lisa Falso; Jonathan Wiggs/Globe Staff)
By M.E. Malone
Globe Correspondent / July 22, 2009

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Serves 8

Naan, the large flat Indian bread, makes a fine pizza crust. It’s available in many specialty markets.


12 anchovy fillets, rinsed, patted dry, and chopped
1/2 tablespoon red wine vinegar
1 clove garlic, chopped
Pepper, to taste
3 tablespoons olive oil
1. In a food processor, combine the anchovies, vinegar, garlic, and pepper. Pulse until well combined.

2. With the motor running, add the olive oil in a slow, steady stream until the mixture forms a smooth paste; refrigerate.


3 tablespoons olive oil
5 onions, thinly sliced
4 cloves garlic, finely chopped
1 bay leaf
1 teaspoon herbes de Provence
Salt and pepper, to taste
2 tablespoons chopped fresh marjoram or thyme
Olive oil (for brushing)
20 small pitted oil-cured black olives, sliced
4 rounds of naan (each about 7 inches wide)
1. In a large heavy skillet, heat the oil over medium heat. Add the onions, garlic, bay leaf, herbes, salt, and pepper. Cover and cook, stirring occasionally, for 45 minutes. Uncover and continue cooking, stirring constantly, for 10 minutes or until most liquid evaporates. Add marjoram or thyme. Cool completely; discard bay leaf.

2. Lightly brush both sides of naan with olive oil.

3. Prepare a medium-hot charcoal or gas grill. Arrange a rack 3 to 4 inches from the heat. Place each naan upside down on the grill. Cook for 2 minutes. Turn the breads, quickly spread each with about 1 teaspoon of the anchovy paste, top with onion mixture and olives. Cover and cook for 3 to 4 minutes or until the bottoms are crisp and the topping hot.

4. Cut each naan into 6 wedges and serve.