Naan Flatbread Pizza Tomato Mozza Basil

Naan Flatbread Pizza Tomato Mozza Basil


Prep Time: 5 minutes
Cook Time: 10 minutes
Skill level: Beginner 

What you will need:

2 pieces of Naan bread purchased or you can make your own (see blog for Naan recipe)

1 tsp olive oil

2 TBS tomato sauce (optional)

1 cup Shredded mozzarella cheese

1 cup sliced Cherry Tomatoes

Chopped or shredded basil

Salt and pepper to taste
handful of pine nuts to garnish

Directions:

Preheat oven to 350 degrees C

Place Naan breads on cooking sheet or pan. Spread with olive oil or tomato sauce. Arrange cherry tomatoes on flatbreads and sprinkle with shredded mozzarella cheese. Top with basil, salt and pepper to taste. Bake pizzas for 10 minutes or until cheese is bubbly and melted.

Sprinkle with pine nuts cut into strips and serve.

Bread: Flatbread Naan

What you will need:


Prep time: 25 minutes
Bake Time: 20 Minutes
Ready in: 2 Hrs 25 minutes (this accounts for rising time)
Skill Level: Intermediate (baking take a little more skill than cooking- don't be scared)

2/3 cup warm water 

1 teaspoon active dry yeast

1 teaspoon white sugar

2 cups all-purpose flour

1 teaspoon salt

1/4 cup  melted unsalted butter or ghee

2 tablespoons plain yogurt

2 teaspoons kalonji (onion seed)

Directions:

Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.

Sift flour and salt three times into a large bowl add the yeast mixture, half of the butter and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .

Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.

Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.