Naan pizza with herbs, pine nuts and rocket
We thought pizza was the perfect food, until we tasted this lovely naan pizza!
For the topping
Tip: Prepare the topping the day before
- 4 cloves of garlic
- 100 g pine nuts
- 6 tablespoons olive oil
- 1 tablespoon Piment d’Espelette or chili powder
- A mixture of fresh herbs:
– flat-leaved parsley
For 12 naan breads
- 500 g Mix for naan
- 280 ml water (room temperature)
- 25 ml olive oil
- Before shaping your dough, always flour your workspace/rolling pin/dough.
For the garnish
- Coarsely ground pepper
- Coarsely ground sea salt
- Several sprigs of rosemary and thyme
- 50 g rocket
- Olive oil
Make the topping
Thinly slice the garlic. Toast (without oil) the garlic and the pine nuts in a pan or in the oven.
While still warm, add them to the olive oil together with the Piment d’Espelette or the chili powder. Allow to cool.
Remove the leaves from the rosemary and thyme sprigs. Finely chop all of the herbs. Mix them into the oil and allow to infuse for 12 hours.
Make the naan bread
Combine the Mix, water and oil. Knead 5 minutes with a kitchen robot or by hand into a supple dough.
Cover with a tea towel. Let rise at room temperature for 60 minutes. Divide the dough into 12 pieces and shape them into balls. Cover and let rise at room temperature for 10 minutes.
Roll the balls of dough out into an oval shape (12 cm x 18 cm). Place an anti-stick pan over medium heat. Fry until both sides of the naan are golden brown.
Dress the naan pizza
Spread the topping on the pizza breads. Grind salt and pepper over the pizzas and garnish with sprigs of rosemary and thyme. Place the naan pizzas in a 175°C oven for 10 minutes.
Remove from the oven, allow to cool until lukewarm and garnish with fresh rocket. Pour ½ tablespoon of olive oil over each pizza.15