Margherita Naan Pizza

• Margherita Naan Pizza
• Dough of 1 recipe Naan (see below)
• 2 teaspoons all-purpose flour, plus more for rolling out the pizza
• 2 teaspoons coriander seeds
• 2 teaspoons nigella seeds
• 2 teaspoons dried red chili flakes
• 2 teaspoons cornmeal or semolina
• 1 cup 185 g cherry tomatoes, halved crosswise
• 1 cup 160 g grape tomatoes, halved lengthwise
• 1 cup 80 g shredded mozzarella
• 1 tablespoon chopped fresh chives
• 1 tablespoon flaky sea salt, such as Maldon
• Naan
• 1/2 cup 120 ml whole milk, heated to 105 to 115u0b0F 41 to 46u0b0C
• 1 large egg
• 2 tablespoons plain full-fat Greek yogurt
• 1 tablespoon unsalted butter, melted
• 1 tablespoon sugar
• 1 teaspoon fine sea salt
• 1 tablespoon active dry yeast
• 2 cups 280 g all-purpose flour or whole-wheat pastry flour, plus more for rolling out the naans

1. Place a baking steel or pizza stone on a rack in the middle of the oven and preheat the oven to 500u0b0F 260u0b0C for 30 minutes. Divide the dough into two equal parts and shape into balls. Cover one ball with a kitchen towel. On a clean, lightly floured work surface, roll the remaining ball into a circle 1/8 in 4 mm thick and 12 in 30 cm in diameter. Cover loosely with a kitchen towel. Repeat with the second ball of dough.
2. Crack the coriander lightly with a mortar and pestle, add the nigella seeds and chili flakes, and set aside.
3. Prepare one pizza at a time: Flip over a baking sheet, wrong-side up, and place a sheet of parchment paper on the baking sheet. Sprinkle 1 tsp ofrnthe flour and 1 tsp of the cornmeal on the parchment to coat evenly. Placerna rolled-out circle of dough on top of the paper and drizzle with a little melted ghee. Spread out half of the tomatoes over the dough. Sprinkle with half the mozzarella and 1 Tbsp of the spices in the mortar. Slide the circle of dough onto the preheated baking steel, discard the parchment paper, and shut the oven door. Lower the heat to 425u0b0F 220u0b0C and bake until the edges of the crust start to turn golden, 10 to 12 minutes. Garnish with half the chopped chives and flaky salt, and drizzle with a little extra ghee. Repeat with the remaining circle of dough and serve the pizzas hot.
4. Additional notes: Get a baking stone or baking steel sheet to get a fantastic crust with the nice char. For the last 2 minutes, set the broiler on to get a nice blistered char to recreate that fire oven finish. Otherwise, this recipe can be used on a grill or smoker. I usually line the base of the grates with foil or use a baking stone or steel and then proceed as usual.
5. Using a fork, whisk the milk, egg, yogurt, butter, sugar, and salt in a small bowl. Sprinkle with the yeast and let sit for 5 minutes. The mixture should be bubbly on the surface.
6. Put the flour in a large bowl or mound on a clean work surface and make a well in the center. Pour the yeast mixture into the middle of the well. Using clean hands or a large wooden spoon, gradually mix the flour from the inside wall of the well into the liquid to form a sticky dough. Knead well for 4 to 5 minutes.
7. Fold the dough by grabbing it from the underside and stretching it and folding it back over itself. Rotate a quarter of a turn and repeat three or four times. Brush a large bowl with a little oil and put the dough in the bowl. Cover with plastic wrap and allow to rise in a dark, warm place until doubled in size, about 4 hours.
8. Proceed with above recipe for Margherita Naan Pizza.

recipe, flour, coriander seeds, nigella seeds, red chili, cornmeal, tomatoes, grape tomatoes, mozzarella, fresh chives, salt, milk, egg, full, unsalted butter, sugar, salt, active dry yeast, flour

Taken from food52.com/recipes/80605-margherita-naan-pizza (may not work)