Southern California—the land of perpetual sunshine—does nothing to satisfy my affinity for cold weather. However, it does allow for wonderful produce to be grown pretty much year-round. So I’ll often head to the farmer’s market and pick up whatever is looking good. In this case, some heirloom cherry tomatoes and fresh basil!
This perennial temperate weather also means grilling can happen year-round as well. I just moved to Los Angeles/The Valley and this Pizza was the last thing I grilled in my little house by the sea. In fact, it’s last CRAVINGS meal I’ll prepare, until after I get settled! I’m going to miss the beach and gloomy mornings.
Anyways, in the midst of all the packing and cleaning I needed something delicious, and grilled, and relatively easy to put together since ninety percent of my kitchen was packed! Pizza is always good packing fuel in my book and naan pizza is a favorite of mine. Infinitely adaptable and quick to assemble.
Since it’s been in the warm lately I thought I’d embrace the sunshine and create a spring inspired dish! This cherry tomato, bacon, and mushroom naan pizza has a light garlic butter and lemon sauce. I kept it simple because I wanted to showcase the sharp, bold flavors of my basil chimichurri. It was the perfect addition to this otherwise simple dish. Chimichurri is an Argentinian condiment made with vinegar, garlic, and red pepper flakes. I love the flavor and I’m always looking for new ways to use it!
You can find this special recipe at Thanksgiving.com a site dedicated to sharing wonderful Thanksgiving recipes, crafts and décor, but also believes in extending the spirit of Thanksgiving year-round! I’ll be contributing recipes to their site monthly so go check it out!