Cat Cora's Roasted Vegetable Naan Pizza with Mint-Cilantro Chutney

Ingredients

For the Fresh Naan Bread

3¾ cups all-purpose flour
¼ cup milk
1 large egg
¼ cup Greek yogurt
1 tablespoon sugar
1 teaspoon salt
¾ cup water
1 teaspoon baking powder
1 teaspoon avocado oil
All-purpose flour, for dusting

For the Roasted Vegetable Naan Pizza

1 medium naan bread (approximately 4.4 ounces)
1 tablespoon plus ½ teaspoon extra-virgin olive oil
⅓ cup crumbled feta cheese
1½ tablespoons heavy cream
⅛ teaspoon salt
½ teaspoon lemon zest
½ cup zucchini, sliced
½ cup cremini mushrooms, sliced
2 tablespoons green bell pepper, diced
2 tablespoons yellow bell pepper, diced
1 tablespoon Fresno pepper, finely chopped
1 tablespoon pepperoncini, chopped
Freshly ground black pepper, to taste
⅛ teaspoon garlic, minced
½ teaspoon fresh mint, finely chopped
½ teaspoon fresh lemon juice
½ cup shredded mozzarella cheese
½ teaspoon fresh oregano, chopped
1 tablespoon melted butter
1 teaspoon sumac

For the Mint-Cilantro Chutney

½ cup fresh mango
2 bunches fresh cilantro
1 cup fresh mint leaves
1-inch piece fresh ginger
3 cloves garlic
1½ tablespoons red onion, roughly diced
1 Thai green chili
1 tablespoon Greek yogurt
Salt, to taste
1 teaspoon avocado oil

Instructions

For the Naan Bread

1. In a large bowl, combine all the dry ingredients and mix well.

2. In a separate bowl, whisk together the wet ingredients.

3. Gradually combine the wet and dry ingredients, mixing until a dough forms.

4. Let the dough rest for 10 minutes, then knead until smooth. Divide into 4–5-ounce dough balls.

5. Allow the dough to rest for an additional 20–30 minutes.

6. Lightly dust each dough ball with flour. Using your fingers, flatten the center and gently press outward to shape the naan.

7. Preheat the oven to 500°F, placing a baking sheet inside to heat.

8. Transfer the naan to the hot baking sheet and bake for 2–3 minutes. Remove from the oven and brush with melted butter.

For the Roasted Vegetables

1. Trim the zucchini and cut into ¼-inch half-moons. Slice the Fresno pepper, bell peppers, pepperoncini and mushrooms. Finely mince the garlic and mint leaves.

2. Heat a large griddle or skillet over high heat. Add the olive oil, zucchini, bell peppers, Fresno pepper and mushrooms. Sear for 3–4 minutes, seasoning with salt and black pepper.

3. During the last 45 seconds of cooking, add the minced garlic and stir briefly.

4. Remove the vegetables from the heat and allow to cool slightly. Stir in the lemon juice, sliced pepperoncini and fresh mint.

For the Whipped Feta

1. In a food processor, combine the feta cheese and lemon zest. Blend until smooth.

2. Add the heavy cream, then slowly drizzle in the olive oil while blending until creamy.

3. Season with salt to taste and refrigerate until ready to use.

For the Naan Pizza

1. Brush the naan bread lightly with olive oil and season with black pepper.

2. Grill until lightly charred with visible grill marks. Remove from the heat and allow to cool completely.

3. Preheat the oven to 350°F. Finely chop the fresh oregano leaves.

4. Line a baking sheet with parchment paper and assemble the pizzas in the following order: grilled naan bread, whipped feta, sautéed vegetables and shredded mozzarella.

5. Bake for 3–5 minutes, or until the mozzarella is melted and golden.

6. Finish with fresh oregano and a sprinkle of sumac.

For the Mint-Cilantro Chutney

1. Combine all the chutney ingredients in a high-speed blender.

2. Blend until smooth and creamy, adjusting the seasoning to taste.

3. Serve alongside the warm roasted vegetable naan pizza.