Naan Pizzas with Whipped Ricotta & Blistered Broccoli
Who doesn’t love a one size fits all kind of recipe, a recipe that can go from weeknight dinner or lunch to the perfect meal for entertaining guest on a weekend? These Naan pizzas with whipped ricotta and blistered broccoli are guaranteed to win the heart of your family and friends over!
Time: 30 minutes
Recipe by: Thando Manyoni
2 cups self-raising flour
½ tsp baking powder
1 cup plain bliss yogurt
Pinch of salt
2 tbsp butter melted butter
250g ricotta cheese
½ lemon juice and the zest
1 tbsp honey
1 garlic clove, roughly chopped
1 large broccoli crown, cut into florets
240g Antipasti sundried tomato quarters, sliced
Bunch of spring onion, diagonally sliced
Sift the flour and baking powder together into a large bowl. Add the yogurt and salt and mix well. Knead the dough inside the bowl until smooth. Divide the dough into eight portions and roll into balls. On a floured surface, roll each ball into rounds. Heat a grill pan until hot and cook the naan for 2 minutes in each side in the dry grill pan. Then brush with melted butter.
Blend the ricotta, lemon juice and zest, garlic, and a good grind of salt and pepper until light and fluffy. On the grill pan drizzle oil and cook the broccoli until crisp-tender and lightly fluffy. Season with salt and pepper. Assemble the naan pizzas by spreading the whipped ricotta evenly onto each naan bread. Top evenly with the charred broccoli and sun-dried tomatoes. Sprinkle each pizza with crushed red pepper flakes and drizzle of oil from the jar of the sundried tomatoes and garnish with the fresh spring onions.
For extra protein, feel free to add chicken or any kind of sausage you like from anything Italian or even a plant-based sausage.
In addition to the ricotta, these naan pizzas are also delicious with a sprinkle of grated parmesan cheese.
The whipped ricotta can be made days ahead and stored in an airtight container which is amazing cause you could also enjoy it as a spread on bread or crackers.