Chetna Makan’s chilli naan pizza
This recipe is in no way disrespecting either naan or pizza, as I love them both dearly, but I’ve started to combine them. I love the texture of naan dough and the cheesy topping of pizza, so it only makes sense for me to present this naan-pizza combination. Here I use my favourite coriander chutney with the cheese, but feel free to add your chosen toppings. You can cook the bread a few hours in advance and grill with the cheese topping just before serving.
HANDS-ON TIME 35 min | TOTAL TIME 35 min + Proving time | SERVES 4
INGREDIENTS
For the dough
- 300 g strong white bread flour, plus more for dusting
- 1 tsp caster sugar
- 1 tsp fine sea salt
- 7 g of fast-action dried yeast
- 2 tbsp natural yoghurt
- 150 ml milk
- 2 tsp salted butter
For the topping
- 100 g cheddar cheese, grated
- 100 g mozzarella cheese, grated
- 1 red onion, finely chopped
- 1 tsp chilli flakes
- 1 bird’s eye green chilli, finely chopped
- coriander chutney
METHOD
Dough
COMBINE the flour, sugar, salt and yeast in a bowl and mix well. Next, add the yogurt, slowly pour in the milk and bring it together into a soft dough. Knead for 2 minutes, then cover and let it rest for 1 hour.
PREHEAT the grill to medium. Divide the dough into 4 portions. Roll each piece out on a lightly floured surface into a circle about 20cm in diameter. Place on a lightly floured baking tray and put it under the grill for 1 minute until golden, then turn it over and cook for another minute. Spread ½ teaspoon butter on top. Repeat to cook all the naans.
Topping
COMBINE the cheeses with the onion, chilli flakes and chilli and mix well.
RETURN 1 cooked naan to the baking tray. Spread some coriander chutney on top, sprinkle over one-quarter of the cheese mix and put it back under the grill for 1–2 minutes or until the cheese has melted and got some colour. Cut into pieces and serve immediately. Repeat to cook all the chilli naan pizzas. Serve immediately.
Chilli naan pizza
Ingredients
- For the dough
- 300 g strong white bread flour, plus more for dusting
- 1 tsp caster sugar
- 1 tsp fine sea salt
- 7 g of fast-action dried yeast
- 2 tbsp natural yoghurt
- 150 ml milk
- 2 tsp salted butter
- For the topping
- 100 g cheddar cheese, grated
- 100 g mozzarella cheese, grated
- 1 red onion, finely chopped
- 1 tsp chilli flakes
- 1 bird’s eye green chilli, finely chopped
- coriander chutney
Instructions
Dough
COMBINE the flour, sugar, salt and yeast in a bowl and mix well. Next, add the yogurt, slowly pour in the milk and bring it together into a soft dough. Knead for 2 minutes, then cover and let it rest for 1 hour.
PREHEAT the grill to medium. Divide the dough into 4 portions. Roll each piece out on a lightly floured surface into a circle about 20cm in diameter. Place on a lightly floured baking tray and put it under the grill for 1 minute until golden, then turn it over and cook for another minute. Spread ½ teaspoon butter on top. Repeat to cook all the naans.
Topping
COMBINE the cheeses with the onion, chilli flakes and chilli and mix well.
RETURN 1 cooked naan to the baking tray. Spread some coriander chutney on top, sprinkle over one-quarter of the cheese mix and put it back under the grill for 1–2 minutes or until the cheese has melted and got some colour. Cut into pieces and serve immediately. Repeat to cook all the chilli naan pizzas. Serve immediately.
ALSO SEE: Food with Chetna Makan – one of the greatest Indian cooks
Recipe from Chetna Makan’s cookbook ‘Easy Baking’
Feature image: Tatiana Volgutova via Getty Images
