Kale and Curried Apple Naan Pizza

I love pizza!  All kinds...but I really enjoy the outside -of-the-box combinations.  So when I came across this two recipe I knew I was going to share it!  I was feeling extra kitchen-tastic so I made my own naan as the first recipe includes, but you can definitely use store bought.

This pizza has a few specialty ingredients which were easy for me to find at the Dekalb Farmer's Market. 

Kale and Curried Apple Naan Pizza

click here for original recipe at www.alteditions.com

 Ingredients

For the Naan Dough

• 2 cups, plus more for rolling, all-purpose flour
• ¾ teaspoon baking powder
• Pinch baking soda
• ¼ teaspoon salt
• ½ cup warm milk
• ½ cup plain yogurt
• 1 teaspoon sugar

For the Caramelized Onion Chutney

• 1 tablespoon ghee
• 1 tablespoon canola oil
• 1 tablespoon panch puran spice mix
• 4 medium yellow onions, thinly sliced
• 1 tablespoon dark brown sugar
• 1 tablespoon fresh ginger, grated
• ½ teaspoon red chile powder
• ½ teaspoon tamarind paste
• Salt

For the Toppings

• 2 tablespoons extra virgin olive oil
• 1 small bunch kale, stemmed and torn into pieces
• 2 tablespoons sambar masala
• Freshly ground black pepper
• 2 Granny Smith apples, cored and thinly sliced
• ½ cup finely shredded paneer
• ½ cup mozzarella cheese, finely shredded
• Salt

Method

For the Naan Dough

Sift the flour, baking powder, baking soda, and salt into a large bowl, then sift the mixture again. Make a well in the center of the flour and add the milk, yogurt, and sugar. Slowly combine with your hands to form a soft dough. Cover with a damp cloth and let rest for 2 hours at room temperature. (Or divide into 4 portions, wrap tightly, and refrigerate for up to 1 day. Let come to room temperature before rolling out.)

For the Caramelized Onion Chutney

Heat the ghee and oil in a medium sauté pan over medium heat. Add the panch puran, and when it starts to sputter and become fragrant, reduce the heat and add the sliced onions, brown sugar, ginger, chili powder, tamarind paste, and a pinch of salt. Cook, stirring often, until the onions are caramelized, 20 to 30 minutes. As the onions become increasingly caramelized, progressively turn down the heat to ensure that they don’t burn. When they are a rich golden brown, transfer to a bowl.

For the Toppings

Heat 1 tablespoon of the olive oil in a medium skillet or wok over medium heat. Add the kale pieces, 1 tablespoon of the sambar powder, and a pinch each of salt and pepper. Sauté until the kale is wilted, about 5 minutes. Transfer to a medium bowl.

Heat the remaining 1 tablespoon oil in the skillet or wok and add the apples. Add the remaining 1 tablespoon sambar powder, season with salt and pepper, and toss until the apples are coated with the spices. Sauté for 6 to 7 minutes, until softened. Remove from the heat.

Preheat the oven to 500°F. Lightly oil a 13 x 18-inch baking sheet or large pizza pan.
Divide the naan dough into 4 equal portions. On a lightly floured surface, roll out one portion with a rolling pin to a 6-inch circle and transfer to the prepared baking sheet or pizza pan. Or use your lightly floured fingers to gently shape the dough into a circle directly on the pan.

Repeat to make 3 more rounds.
Bake the crusts for 5 minutes. Remove from the oven and reduce the temperature to 450°F.
Spread one-fourth of the caramelized onions evenly on top of each baked crust. Top with one-fourth

Sprinkle one-fourth each of the paneer and mozzarella on top.

Return to the oven and bake for 15 minutes, until the crusts are golden brown, the toppings are heated through, and the mozzarella is beginning to brown.