102 June 2019 http://www.yourhomemagazine.co.uk
DIRECTIONS
nTo make the naan, sift the flour, salt and
baking powder into a mixing bowl. Set aside.
Bring 210ml water to a rapid boil. Pour it into a
jug and top with 210ml cold water. Stir in the
yeast and sugar and leave for about 10 minutes.
nWhen the yeast water is bubbly, make a well
in the flour mixture and pour it in. Mix it all
together with your hands for a minute, then
leave to rest for 2 minutes. Then knead the
dough as best you can for about 5 minutes. It
will be very sticky but don’t be tempted to add
more flour. Form into a ball, cover and leave to
rise for an hour in a warm place.
nDivide the dough into four balls and let them
rest, covered, for about 5 minutes. Lightly dust
the surface with flour and then, using a rolling
pin or your hands, roll or stretch the dough out
thinly until you have four pizza bases around
25cm in diameter. I find it a lot easier to
pre-cook my pizza bases in a pan.
n Heat a heavy-based pan, preferably cast iron,
over a high heat until the base is extremely hot.
Slap the naan discs around between your hands
to remove any excess flour. If using an electric
hob, fry on the first side until bubbles begin to
form on top. Then flip it over briefly to brown
the other side. If using a gas hob, wet one side
of the naan with water and slap it down hard
on the pan, water-side down. The naan should
stick to the pan. Fry until bubbles form on top.
Turn over the pan so that the gas flame browns
the top. Gravity will make the bubbles larger
and you will have a naan that looks like it came
out of the tandoor. Pry the naan off the pan
with a metal spatula or similar. Repeat with the
other naans, then wrap in foil to keep warm.
nSet your barbecue for indirect cooking. I use
about 3 shoeboxes full of charcoal. You need to
get your barbecue as hot as possible.
nMeanwhile, to make the pesto, place all of
the ingredients in a blender and whiz into a
pesto. Season with salt to taste and set aside.
nWhen your barbecue is flaming hot, spread
the pesto equally over the pizza bases and top
with the mozzarella and tomato slices. Place one
or two of the pizzas on the cooler side of the
grill and cover. Cook for about 5 minutes or until
the cheese is soft and the crust browned. Repeat
to cook the remaining pizzas.
Coriander pesto,
chilli and fresh tomato
naan pizza
YOU WILL NEED
For the naan 4 600g plain flour, plus more for
rolling 4 1 tbsp salt 4 1 tsp baking powder 4 7g
dried yeast 4 2 tbsp sugar For the pesto 4 200g
coriander leaves and stalks, chopped 4 3 garlic
cloves 4 1-2 green chillies 4 30g roasted unsalted
cashews 4 30g Parmesan, grated 4 125ml extra
virgin olive oil For the topping 4 250g fresh
buffalo mozzarella 4 2-3 fresh tomatoes, sliced
PreParation
time 10 minutes, Plus
PreParing the dough
Cooking time
5 minutes Per Pizza
makes 4 x 25Cm
Pizzas