Naan Pizza

• 2 teaspoons yeast
• 2 teaspoons sugar
• 1/2 cup warm water
• 1 large egg
• 2 tablespoons Ghee plus more for spreading
• 1/2 cup plain Greek yogurt
• 3 cups White Whole Wheat Flour
• 1/2 teaspoon salt
• Use anything you like!

Here's what I used

• Fresh Cherry Tomatoes
• A basic Pesto
• Red Onion and Poblano Pepper slices
• Sautéed chicken sausage
• Sautéed mushrooms
• Mozzarella Pearls
• Roasted Red Curry Spiced Butternut Squash

1. 1

   In a large mixing bowl, measure out warm water and sprinkle yeast in water and mix carefully. Wait about 5 minutes or until yeast wakes up and produces bubbles.

2. 2

   Add sugar briefly before adding the flour to supercharge the yeast and then add the flour, salt, egg, yogurt and ghee and mix well until the dough can be formed and feels slightly sticky but does not leave anything behind in the bowl. Knead until dough becomes smooth and slightly tense adding flour if dough is too sticky.

3. 3

   Cover and place in a dry neutral temp location to rise for 1 hour.

4. 4

   Dump out dough and divide into 4-6 pieces.

5. 5

   Roll out pieces into rough naan shapes, brush with ghee and sprinkle desired seasonings

6. 6

   Heat a wide non-stick pan to a medium high- high heat. Grill first side until bubbles appear and dough browns nicely. Flip and continue to cook on the other side for another 2-3 minutes.

7. 7

   Pro tip when making Naan pizzas: since the dough is fully cooked, you’ll want to pre-cook/sauté anything you can. This way you don’t have to bake the full pizza for very long, which can dry out or burn your Naan. Just bake long enough to warm everything up and melt your cheese on top.

8. 8

   Once your pizza is prepped, drizzle some olive oil on a sheet pan and throw your pizza on top! The olive oil will give your crust a little more texture and prevent any sticking.

9. 9

   Pop it into a 425 degree oven until the cheese melts and the sauce bubbles – about 5 minutes. Remove from the oven and finish it off with any last-minute toppings (I used dried oregano & balsamic glaze).