Ingredients
1 tablespoon olive oil, plus more for grilling
2 halved red or yellow bell peppers
Salt and pepper
4 large naan
6 ounces shredded provolone
1/3 cup grated Parmesan (1 1/2 ounces)
1/2 teaspoon red-pepper flakes (optional)
2 tablespoons fresh oregano leaves
Olive oil
Preparation
Heat a grill or grill pan to medium; clean and lightly oil hot grill. Brush peppers with oil and season with salt and pepper. Grill, covered, until lightly charred and tender, 4 to 5 minutes per side. Transfer to a cutting board, and thinly slice.
Working in batches if necessary, grill naan until undersides begin to char, 1 to 2 minutes. Flip and immediately top with provolone, peppers, Parmesan, and red-pepper flakes if using. Season with salt and pepper, cover, and cook until cheese melts, 3 to 5 minutes. Top with oregano and serve.
