Potato, pea & herb naan pizza
Jane Charlton · taste.com.au · 2009 · Original
Naan Pizzainferred from the title
DietVegetarian. Not vegan: thick natural yoghurt.
Against 5,130 pizza recipes
Naan Pizza style, one of 49 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Naan Pizza (Generic): store-bought naan used as the base; no dough is made
Tradition: 400 to 450°F bake (this recipe: 446°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
446°F / 230°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilextra virgin olive oil spread30g
- sauce tomatoarlic cloven/a
- saltm saltn/a
- oilolive oiln/a
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 large sebago potatoes700g
- over cheesefresh peas450g
- over cheesem Madras curry powder
- over cheesehot mango chutney180g
- over cheesem ground cumin
- over cheese1 x 200g container thick natural yoghurt200g
- over cheesefinely shredded fresh mint62 1/2 ml · 62.5g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Naan Pizza group marked.
Or browse all 5130 pizza recipes.