Why should burgers have all of the grilling fun? This naan flatbread cooks to a crisp and melty perfection right on your outdoor (depending on your city's weather, that is) or indoor grill. The smell of heady basil pesto and bubbling fresh mozzarella on a chewy crust is guaranteed to wow and provide a unique departure from your typical grill fare. Paired with a salad of crisp cucumbers, tomatoes, and feta, this is a complete meal sure to satisfy.
Stem basil and reserve half the leaves for garnish. Stack remaining leaves, roll into a long cylinder, and slice across length to create very thin strips (chiffonade). Cut tomatoes into ¼" dice. Trim cucumber, peel, and cut into a fine dice. Mince garlic. Peel and halve onion. Slice half the onion into thin strips (julienne) and finely dice other half.
Assemble the Flatbreads
Preheat outdoor grill or grill pan to medium heat. Lightly spray grill or grill pan with cooking spray. Spread basil pesto on flatbreads. Arrange mozzarella rounds evenly on flatbreads. Top with julienned red onion.
Grill the Flatbreads
Place flatbreads on grill and cover with lid to melt cheese. (If using a grill pan, cover pan with foil.) Cook 8-10 minutes, or until flatbread is crisped and cheese is melted and slightly browned. Remove from grill and allow to cool before serving.
Make the Tomato Salad
While flatbreads grill, start salad. In a mixing bowl, combine garlic, tomatoes, cucumber, and diced red onion with 1 tsp. olive oil and balsamic vinegar. Toss and refrigerate. Right before serving, add feta cheese and basil chiffonade (reserving whole leaves for pizza garnish). Season with a pinch of salt and pepper.
Plate the Dish
Halve or quarter flatbreads and arrange on a plate. Garnish with fresh whole basil leaves. Add a serving of cucumber-tomato salad next to flatbread. Garnish with black pepper.