Delhi Pizza

Whole Wheat Naan Flatbread

If you decide not to make your own naan, it is easy to use already prepared pita, flatbread or naan found at your local bakery. If you so desire to make your own naan, here is a good recipe that I clipped from a Publix Greenwise Market issue that I really like.

1 1/4 C. Warm Water (105-115 degrees Fahrenheit)
1 tsp. Raw Cane Sugar
1 tsp. Active Dry Yeast
2 C. All-Purpose Flour
2 C. Whole Wheat Flour
1 tsp. Baking Powder
1/4 tsp. Salt
2 Cloves Garlic, minced
1/2 C. Cilantro, finely chopped

In a small bowl combine warm water, sugar, and active dry yeast. Set aside for 15 minutes until the yeast begins to foam.

In a large bowl combine the all-purpose flour, whole wheat flour, baking powder, salt, minced garlic, and finely chopped cilantro. Add water mixture to dry mixture and stir until combined. On a floured surface, knead mixture until a smooth dough is formed (about 3 minutes). Form dough into a ball and place in a bowl to leave to rest in a warm spot (covered with a dishtowel) for 1 hour of until dough doubles in size.

Using a sharp knife, slice dough into 4 wedges. On a floured surface, use your fingers to knead each dough segment for 1-2 minutes.

Once dough has thinned and extra air is removed, use your hands to shape each piece into a 10x7-inch rectangle. Top each naan with desired toping, or see recipe below. Once toppings are in place, coat a cookie sheet with a thin layer of cornmeal to prevent naan from sticking. Place into oven and bake for 20 minutes at 400 degrees Fahrenheit.

Roasted Cauliflower

If I am making my naan from scratch, skip the pre-roasting of the cauliflower and merely coat with spices. As naan cooks the cauliflower will roast. If you are using already prepared naan, follow the steps below for roasting. I recommend roasting the cauliflower while you are making the Spicy Spinach Curry Sauce for the pizza (see recipe below).

1 Head of Cauliflower
Curry Powder
Hokan Five Spice Powder (Fennel Seed, Star Anise, Ginger, Cloves, Cinnamon)
Garam Masala
Ground Ginger
Garlic Powder

Preheat oven to 400 degrees Fahrenheit. Chop head of cauliflower into bite-size pieces and spread into a glass baking dish. Sprinkle with spices and bake for 25-30 minutes. Cauliflower is done when it becomes a golden brown or when fork tender.

Spicy Spinach Curry Sauce

1 lb. Fresh Spinach
1/2 Onion, chopped
4 Cloves Garlic, minced
2 tsp. Garam Masala
1 tsp. Curry Powder
1/2 tsp. Ground Turmeric
1/4 tsp. Crushed Red Pepper
1/4-1/2 C. Unsweetened Coconut Milk
1/4 tsp. Salt
Vegetable Stock

Wash and rinse spinach in a colander and drain. Add to a large pot filled with 1/2 inch of water. Heat on high until water begins to steam, cover and reduce heat to low. Cook for 3-4 minutes while spinach wilts. Uncover and stir. Drain spinach in colander. If a smoother sauce is preferred, place spinach in food processor. Set aside.

Using same pan, sauté onions and garlic in a small amount of vegetable stock over medium heat until translucent. Add spices and stir constantly for 1-2 minutes to allow the spices to toast. Add spinach and coconut milk and stir until desired consistency is reached. If sauce is too thick, add more coconut milk.

Spread spicy spinach sauce and roasted cauliflower onto flattened naan bread and bake in oven at 400 degrees fahrenheit for 10 minutes--this is just to make naan crispy since it has already been baked. If naan has not been baked and is still in dough form, add the above toppings along with raw, but seasoned cauliflower and bake at 400 degrees Fahrenheit for 20 minutes.

Enjoy with a hot cup of ginger tea.

Sprinkle with nutritional yeast for a cheesiness packed with vitamin B-12