Pizza Naan

About Pizza Naan

Ingredients

• Refined flour 300 gms + to dust
• Milk ½ cup
• Yogurt 4 tbsps
• Sugar 1 tbsp
• Salt to taste
• Baking powder 1 tbsp
• Baking soda 1 tsp
• Olive oil 1 tbsp
• Del Monte pizza and pasta sauce as required
• Medium yellow capsicum, chopped 1
• Medium green capsicum, chopped 1
• Medium red capsicum, chopped 1
• Processed cheese, grated 1 cup
• Fresh basil leaves a few
• Tandoori mushrooms, chopped 1 cup

How to Make Pizza Naan (Stepwise Photos)

Method

1. Boil together milk and 100 ml water in a non-stick pan and transfer into a bowl.
2. Add yogurt, sugar and milk and mix well.
3. Take refined flour, salt, baking powder, baking soda in a mixing bowl, add milk-yogurt mixture and knead into a dough. Cover the dough with cling film and rest for ½ hour.
4. Add olive oil to the dough, knead it lightly, cover it with cling film again and let it rest for 20-25 minutes.
5. Preheat the oven to 200º C. Grease a baking tray and dust it with some dry flour.
6. Divide the dough into equal portions and flatten one part with a rolling pin.
7. Place it on the baking tray. Spread Del Monte pizza and pasta sauce, some yellow, green and red capsicums, cheese, salt, some basil leaves and tandoori mushrooms.
8. Similarly prepare the remaining dough portions.
9. Place the baking tray in the preheated oven and bake for 15-20 minutes.
10. Cut into wedges and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps