Karen’s Festive Naan Pizza ~ Red, White & Green Appetizer

Ingredients

• ½ cup very warm water
• 1 ¼ teaspoons dry yeast
• 1 teaspoon natural cane sugar
• 1 ½ tablespoons extra virgin olive oil
• ½ teaspoon minced fresh garlic, (optional, but love it)
• 1 teaspoon sea salt
• ⅔ cup whole wheat pastry flour
• 1 ⅓ cups white bread flour
• 4 tablespoons plain greek yogurt
• 1/4 teaspoon baking soda
• 2 tablespoons ghee or extra virgin olive oil

Instructions

1. Naan Recipe: (how to top on the bottom) In a measuring cup, add the very warm water, yeast and sugar. Mix very well with a fork to dissolve. Set aside until foamy and risen, about 10 - 15 minutes.
2. Meanwhile, in a large bowl, add the oil, garlic and sea salt. Mix to combine. When the yeast is ready, add to the bowl. Add the yogurt, both flours and the baking soda. Stir with a fork until the dough just comes together.
3. Put the dough on a cleaned floured surface and knead for 5 minutes until smooth and elastic. This means – a round dough ball with no cracks.
4. Place the dough into an oiled bowl (I clean the one I made the dough in) – swirl to coat, cover with plastic wrap, and leave to rise in a draft free, warm place for 1 – 1 1/2 hours until doubled in size.
5. Place the dough on a floured work surface. Cut into 6 equal pie size portions. Shape each portion into rounds, leave to rest on a large plate, tossed with flour (see blog photo).
6. When ready to cook: heat a seasoned cast iron skillet, brushed with a small amount of neutral oil, to medium – high heat.
7. To make Naan Bread: Flour a work surface (just a little bit) and roll 2 pieces of dough into a thin oval 4″ X 8″. When the pan is hot, sprinkle a little water on top of the dough, (keeps it crispy) and add the 2 doughs to the pan – watered side down.
8. Take a look after 1 minute, should start to bubble all over (gorgeous!) and just darken on the bottom. If too dark, reduce the heat a bit. Turn over with tongs, reduce heat to medium-low and cook the second side until lightly browned and not yet cooked through. Do not over cook, should be a little soft and chewy inside. Remove to a rimmed baking sheet.
9. Roll remaining dough when the first batch cooks (for more pizzas), or place well floured balls in a ziplock bag in the refrigerator until the next day (bring to room temperature before cooking.) These also freeze beautifully.
10. Brush the Naan immediately with ghee or extra virgin olive oil and sprinkle with sea salt.
11. To make Naan Bread “Pizza” with Festive toppings for the Holidays:  Recipe to top 2 Naan Pizzas Top with rows of goat cheese (smoothing it), tomato sauce and pesto in stripes – 2 stripes each on each Naan. Top one “white” stripe with pears, the other with pine nuts. Top one “red” stripe with roasted red pepper, the other with sun dried tomatoes. Top one “green” stripe with zucchini*, the other with broccoli* (I used all zucchini) * Steam or sauté to soften.
12. The Naan Pizzas can be set aside, and cooked with toppings later, up to 2 hours or refrigerate. When ready to eat, place in a warm 350 degree oven until cheese melts, and the Naan is bubbly, about 5 -10 minutes. Cut each into 5 slices and enjoy!
13. Ingredients for the Festive Toppings: Directions for 2 Naan Pizzas White: 4 tablespoons creamy goat cheese, room temperature 4 tablespoons pears (peel skins, slice thinly) 2 tablespoon pine nuts Red: 4 tablespoons tomato sauce 4 tablespoons roasted peppers (thinly sliced) 4 tablespoons sun dried tomatoes (thinly sliced) Green: 4 tablespoons pesto sauce 4 tablespoons zucchini (sliced thinly, semi-circles) 4 tablespoons broccoli florets (cut small)
14. Repeat with remaining dough to make all 6 Naan Pizzas if desired.

This recipe may not be reproduced without the permission of it's author, Karen Sheer