Ingredients
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2 large cedar planks
4 naan flat bread
1 cup prepared pesto sauce or 1 cup pizza sauce
2 cups shredded part-skim mozzarella cheese
1/4 cup grated romano cheese
1 medium zucchini, thinly sliced
1 small red onion, chopped
1/4 cup of sliced kalamata olive (or any type of olive that suits your taste- or omit olives)
1/4 lb thinly sliced hard salami, chopped
1/2 cup fresh basil leaf, thinly sliced
1/4 cup grated romano cheese
1 water bottle with fresh water (to lightly spray Grilling Board, in case of a fire flare-up)
Preparation
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1. Float Cedar Grilling board in pan of water for 1 to 2 hours, so not fully submerge. After soak time, remove from water and place on counter.
2. Heat grill to 325 to 350F.
3. Place 1 Naan flat breads on each Grilling Board (dry side).
4. One each Naan, spread 2 tablespoons Pesto or Pizza sauce.
5. Top each Naan with 1/2 cup mozzarella.
6. On each Naan, lay 1/3 cup of thinly sliced zucchini, also add Onion (to your taste) and place amount of olives you desire.
7. Add one-quarter of the salami to each Naan.
8. Top each Naan with sprinkling of grated Romano cheese.
9. Carefully place Grilling Boards on the Grill, off center and with indirect heat.
10. Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender.
This is about 8 to 12 minutes, check on progress at 8 minutes into cooking to see if it needs more time.
11. Once Naan is done and cheese is slightly browned, top with fresh basil leaves as desired.
12. Carefully remove Grilling Boards from Grill, as they will be hot, and let Naan rest for 2 to 3 minutes before cutting and serving.
13. Use Grilling Board as serving tray, plate and serve!
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