Naan Pizza with Hummus and Vegetables cover

From the Cook

1/3

Naan Pizza with Hummus and Vegetables

The Urben Life Verified

Theurbenlife.com

Ingredients

Warning0 allergens identified

Naan Pizza with Hummus and Vegetables

1 tsp active yeast

1 tsp sugar

¾ cup warm water

2 cups all-purpose flour

1 tsp salt

¾ tsp baking powder

3 tablespoons plain dairy-free yogurt

2 tablespoons olive oil

1 package Sabra Hummus use your favorite flavor

1 jar artichoke heartsquartered

½ green bell pepperchopped

½ Roma tomatochopped

½ red onionchopped

¼ cup kalamata olivessliced

Crumbled goat cheeseoptional

To make naan bread, dissolve yeast and sugar in warm water and let sit for about 10 minutes, until foamy. Meanwhile, in a large mixing bowl, whisk together flour, salt, and baking powder. Add dairy-free yogurt and olive oil to foamy yeast mixture and stir to combine. Pour into dry ingredients and mix using a fork then your hands. Turn onto a floured surface and knead until a soft dough forms, about 3 minutes. Place back into bowl and coat with oil. Cover with plastic wrap and let sit for 2 hours.

When the dough is ready, preheat the oven to 450 degrees F and place a baking sheet in the oven. To shape the naan, turn dough out on a floured surface and divide into 4 equal pieces. Gently knead each piece into a ball and let rest for 10 minutes. Once rested, roll each ball into an oval shape using a rolling pin. The general shape should be about 8-9 inches long and 4 inches wide. Repeat this method with the rest of the dough.

To cook the naan, place as many loaves that fit on your baking sheet. Bake for 3 minutes, until the bread puffs. Remove and repeat until all naan bread is cooked. Place on a cooling rack. If you are making naan ahead of time, store in an air-tight plastic bag.

When you are ready to make the pizzas, preheat oven to 375 degrees F. Spread Sabra hummus over the cooled naan bread and top with veggies. Bake for about 10-15 minutes, letting the flavors develop and come together. Remove from oven, cut into pieces, and enjoy!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Yogurt Temperature for Perfect Yeast Activation 🌡️
Ensure your dairy-free yogurt is at room temperature (around 70-75°F) before mixing with yeast and warm water to achieve optimal fermentation and a light, airy naan texture.
Cast Iron or Preheated Pan is Essential 🔥
Use a cast iron skillet or heavy-bottomed pan preheated to high heat for 2-3 minutes before cooking naan; this creates beautiful charred spots and puffs up the bread authentically.
Spread Hummus While Naan is Warm ✨
Apply hummus immediately after cooking the naan while it's still warm, allowing it to slightly soften and adhere better to the bread for superior flavor integration.
Dry Your Fresh Vegetables Thoroughly 🥒
Pat red onions, bell peppers, tomatoes, and artichoke hearts completely dry with paper towels before topping to prevent excess moisture from making the naan soggy.
Rest Dough for Double Rise 🕐
Allow the naan dough to rest for 1-2 hours after initial kneading and again for 30 minutes after portioning, ensuring superior texture and easier stretching without tearing.