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Grilled Naan With Burrata And Roasted Potato And Lemon

This vegetarian-friendly recipe was created by James D. Giannis out of Chicago, the winner of the 2015 Readers' Choice Week contest. From: bonappetit.com SERVES 4

2 medium Yukon Gold potatoes, thinly sliced
2 lemons, thinly sliced, seeds removed
1½ teaspoons dried oregano
¾ cup olive oil, divided, plus more for drizzling
Kosher salt, freshly ground black pepper
4 pieces prepared naan bread
3 sprigs rosemary, leaves picked
8 ounces burrata or fresh mozzarella, torn into pieces

Preheat oven to 400°. Toss potatoes, lemons, oregano, and ½ cup oil on a rimmed baking sheet; season with salt and pepper. Arrange in a single layer and roast, tossing halfway through, until potatoes are golden brown, tender, and crisp in spots, and lemons are golden brown, 30–35 minutes.

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off). Alternatively, heat a grill pan over medium-high. Brush naan with ¼ cup oil total. Working in batches if needed, grill over direct heat until underside is lightly charred, about 1 minute. Turn and grill until second side has a few light grill marks, about 30 seconds. Transfer charred side up to a baking sheet and let cool slightly.

Arrange roasted potatoes and lemons over charred side of naan. Top with rosemary leaves, then dot with burrata and season with salt and pepper.

Place naan over indirect heat, cover grill, and grill until cheese is warmed through and crust is crisp, 5–7 minutes. If using a grill pan, transfer naan to a 450° oven and bake 5–7 minutes.

Transfer to a surface and drizzle with more oil.

Notes

1) Call it a flatbread but the genius usage of prepared naan as base for grilled pizza was a game-changer. We love a grilled pizza around here but unless your grill is properly prepared and your dough is easy to work with it can be a tricky situation. The naan offered all the chewy goodness of a parlor dough without any awkward dough-slinging.

2) We couldn’t stop eating the roasted lemons and potatoes. James tipped us off that you could roast those in advance so you don’t have to dance back and forth from a hot oven inside to a hotter grill outside. The lemons and potatoes get crispy in spots, stay tender in others, and truthfully, make a pretty tasty side all by themselves.

3) You can use fresh mozzarella in place of Burrata if you prefer.

4) Great for entertaining! Cut into bite size pieces and serve to a crowd.