Naan Grilled Pizza Food

NAAN PIZZA

Steps:

• Prep: Preheat oven to 450°F (230°C). Once hot, place naan directly on the racks and cook for 2 minutes. Flip carefully with tongs, then cook for another 2 minutes. Remove naan from the oven.
• Assemble: Spread 2 Tbsp of sauce onto each naan, followed by ¼ cup of mozzarella and 2 Tbsp of either cheddar or parmesan.
• Bake: Carefully place naan directly on the oven racks and bake for 4 to 5 minutes, or until cheese is melted and crust is golden brown.
• Serve: Allow to cool slightly, then cut into slices and top with fresh basil and crushed pepper.

GRILLED NAAN RECIPE

Steps:

• Combine flour, yeast, salt, and sugar in the bowl of a stand mixer and whisk until combined. Add yogurt and knead with dough hook on low speed until dough comes together into a smooth ball. Dough should stick slightly to bottom of bowl as it kneads (add slightly more yogurt or milk as necessary). Continue to knead for 5 minutes. Cover tightly with plastic wrap and allow to rise at room temperature until roughly doubled in volume, about 2 hours.
• Turn dough out onto floured work surface. Using a bench scraper or a knife, cut the dough into 12 even pieces. Roll each piece into a ball, then place on a well-floured surface (leaving a few inches of space between each one) and cover with a floured cloth. Alternatively, place each ball of dough in an individual covered pint-sized deli container. Allow dough to rise at room temperature until doubled in volume, about 2 hours.
• Ignite a large chimney full of coals (about 5 quarts of coals) and spread evenly over half of the grill. Set grill grates in place, cover, and allow to preheat for 5 minutes. Scrape grill grates clean with a brush.
• Working with two to three balls of dough at a time, stretch with your hands into an oblong roughly 10-inches long and 6-inches across (you can use a rolling pin for this as well). Once you have two or three pieces stretched, lay them out on the grill above the coals. Cook without moving until bottom side is charred in spots and light golden brown. Flip with a large spatula, pizza peel, or with tongs and cook until second side is charred and browned. Remove naan from the grill and immediately brush with melted butter. Transfer the naan to a large plate and cover it with a clean dish towel while you cook the remaining bread.

GRILLED NAAN PIZZA

Steps:

• Preheat your grill to about 375 - 400F (see notes).
• Assemble the pizzas by topping each naan bread with half the toppings, and carefully place on the grill.
• Cover the grill, and cook for about 10 minutes at about 375-400 F, or until the cheese melts and the naan bread is crispy - check on the pizza to make sure the bottom does not burn if you have direct fire touching the naan. Remove from the grill and garnish with the remaining fresh herbs. Serve immediately.

PIZZA ( NAAN BREAD PIZZA )

Steps:

• Preheat the oven to 400°F.
• Brown and Cook Sausage Patty Breaking up in to small pieces in Pan Drain on paper towels.
• Spread your sauce on Naan Bread.
• Sprinkle 1/4cup of mozzarella cheese.
• Sprinkle Sausage pieces.
• Spread sliced Mushrooms
• Top with rest of mozzarella cheese.
• Lay buffalo mozzarella with Basil leaf on top of each slice If you want (4 thin slices.).
• Bake 8 to 12 minutes or to desired crispiness.

NAAN GRILLED PIZZA

Steps:

• Heat gas or charcoal grill. When grill is hot, cook naan bread over medium heat about 45 seconds on each side. Remove from heat.
• To assemble pizza, brush oil over one side of bread. Top with cheese and tomatoes. Season with salt and pepper.
• Return pizza to grill. Cover grill; cook 1 to 2 minutes or just until cheese is melted. With large metal spatula, remove pizza from grill. Sprinkle with basil.

NAAN BREAD PIZZA

Steps:

• Skin the sausages, then fry the filling in a hot, non-stick frying pan, breaking up with a wooden spoon until golden. Remove and set aside. Toss the onion in the pan and gently cook in the fat from the sausages until soft, about 8-10 mins.
• Add the sugar and vinegar to the pan and turn up the heat. Cook, stirring often, until caramelised. Season.
• Heat grill to high, put the naan breads on a baking sheet and divide the onion between the two. Scatter over the sausagemeat and grill for 3-4 mins until hot. Scatter with feta and coriander to serve.

NAAN (INDIAN FLATBREAD)

Steps:

• In a small bowl, combine the yeast, sugar and 1/4 cup warm water (110 to 115 degrees). Let stand until foamy, 5 to 10 minutes.
• Place 4 1/2 cups flour, the salt and baking powder in the bowl of a food processor fitted with a dough blade or in mixer with a dough hook. Mix to blend. Add yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil and 3/4 cup warm water. Knead dough until smooth and elastic, 2 to 3 minutes in a processor, 5 to 8 minutes in a mixer, 8 to 10 minutes by hand. Dough should be soft but not too sticky. Add flour as needed.
• Place dough in a large, lightly oiled bowl, turning to coat all sides. Cover bowl with plastic wrap, then a kitchen towel. Let the dough rise in a warm, draft-free spot until doubled, 1 to 1 1/2 hours.
• Punch down the dough and divide into 8 equal pieces. Roll them into balls, place them on a lightly floured baking sheet and cover with a slightly damp kitchen towel. Let rise until doubled in size, 40 to 60 minutes.
• If using a tandoor, heat it to about 450 degrees. If using the oven, place a pizza stone on the bottom rack and heat oven to 450 degrees. If using a barbecue grill, set it up for direct grilling and heat to medium-high.
• Roll out a dough ball on a lightly floured work surface into a disk about 6 inches in diameter. Roll and stretch one end to make a teardrop shape. Brush off any excess flour. Repeat with remaining dough.
• If using a tandoor, drape one piece of dough over the round cloth pillow called a gadhi. Press the bread onto the hot clay wall. Cook the naan until the top is puffed, blistered and browned, 1 to 2 minutes. Using a skewer, gently pry the bread off the tandoor wall, taking care not to scratch the clay. Brush the top of the bread with ghee or melted butter, then place in a cloth-lined basket for serving. Repeat with remaining dough.
• If using an oven, turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.
• If using the grill, brush and oil the grate. Lightly brush top of dough with butter and place butter-side down on grate a few at a time (do not crowd the grate). Grill until the bottoms are browned and the tops start to puff and blister, 1 to 2 minutes. Lightly brush the tops with a little butter. Invert bread, and grill the other side until lightly browned, 1 to 2 minutes. Transfer to a cloth-lined basket, brushing tops of each with any remaining butter.