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Grilled Naan with Onion-Anchovy Topping

grilled naan Recipe
Grilled Naan with Onion-Anchovy Toppingjim dygasMarch 20, 2015

A Mediterranean-inspired appetizer that’s perfect for the grill…


8 servings
  • 12 anchovy fillets, rinsed, patted dry and chopped
  • 1-1/2 tsp red wine vinegar
  • 2 chopped garlic cloves, divided
  • 6 Tbsp extra-virgin olive oil, divided
  • 3 onions, thinly sliced
  • 1 bay leaf
  • 1 Tbsp Urban Accents Herbes de Provence, crushed
  • salt & pepper to taste
  • 2 Tbsp fresh chopped thyme
  • 20 pitted, oil-cured black olives, sliced
  • 4 7-inch Naan


40 min
10 min
50 min



  1. In a food processor, combine anchovies, red wine vinegar, half of garlic and pepper to taste. Pulse until well combined. With processor running, add 3 Tbsp olive oil in a slow, steady stream until mixture forms a smooth paste. Refrigerate until ready to grill.
  2. In a large heavy skillet, heat 3 Tbsp olive oil over medium heat.
  3. Add onions, rest of garlic, bay leaf, Herbes de Provence and salt and pepper to taste. Cover and cook, stirring occasionally for 20-30 min.
  4. Uncover and continue cooking, stirring constantly until most liquid evaporates.
  5. Add fresh thyme; cool completely and discard bay leaf.
  6. Preheat grill to medium heat.
  7. Lightly brush both sides of naan with anchovy olive oil mixture. Place naan upside down on grill; cook for 2 min.
  8. Turn the breads and quickly spread each with about 1 tsp of the anchovy mixture. Top with onion mixture and sprinkle with olives.
  9. Cover and cook for 3-4 min or until bottoms are slightly crisp.
  10. Cut into wedges and serve.

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