Sourdough Naan Pizza With Artichokes & Coriander

Yields 4 individual naan pizzas Naan Sourdough Starter

1⁄3 cup flour, plus more as needed

¼ cup filtered water (see Note), plus more as needed

Naan Pizza Dough

½ cup whole milk, warmed to about 85 degrees

1 large egg

2 tablespoons plain, unsweetened Greek yogurt

1 tablespoon melted unsalted butter

1 tablespoon sugar

1 teaspoon kosher salt

¼ cup sourdough starter

2 cups white whole-wheat flour, plus a little extra for rolling out the bread

To finish

1 14-ounce can artichoke hearts, drained

2 garlic cloves, minced

8 Cipollini onions, peeled and halved

¼ cup chopped salami

2 tablespoons extra-virgin olive oil, plus extra for drizzling over the pizza

Kosher salt and pepper, as needed

1 cup shredded mozzarella

1 teaspoon nigella seeds

1 teaspoon coriander seeds, crushed Red pepper flakes (optional)

To make the starter: Mix flour and water in a tall plastic container; mix by hand to get a smooth slurry. Cover the container with a clean cheesecloth or towel and leave at room temperature. Repeat the process for another three days, adding the same amounts of flour and water each day. On the fifth day, your starter should be bubbling and ready to use.

At this point you can store the sourdough starter at room temperature and continue to feed it daily in the same manner, or refrigerate it and feed it once a week. If you do refrigerate it, like all sourdough starters, you will need to awaken the culture and get the lactobacilli and yeast working a little faster. To do this, discard all but ¼ cup of the starter and add 1⁄3 cup flour and ¼ cup filtered water and stir to combine. Allow this to sit at room temperature for 6 to 8 hours and then use.

To make the dough: Whisk the milk, egg, yogurt, butter, sugar and salt in a small mixing bowl and then stir in the sourdough starter. Mix well.

In a large bowl, pour in the flour and make a well in the center. Add the milk-starter mixture in the center. Using lightly greased hands, bring the ingredients together to form a dough. Transfer the dough to a clean kitchen surface dusted lightly with a little flour. Knead for about 3 to 4 minutes until you get a smooth ball. Transfer the dough to a lightly oiled large bowl and cover the bowl loosely with plastic wrap.

Set your oven to the proofing setting and let the dough sit overnight; if you don’t have a proofing setting, let it sit at room temperature. The next day, remove the dough and transfer to a clean, lightly floured kitchen surface. Divide the dough into 4 equal parts, keeping the dough covered with a clean damp kitchen towel when not in use.

Roll out each piece of dough individually to form a circle or a tear-drop shape by stretching the dough with a rolling pin, using minimal flour to prevent sticking. Keep the rolled-out naans on a lightly floured surface and cover them with a damp kitchen towel. Allow to rest for 10 to 12 minutes before preparing the pizzas.

To finish the pizza: Place a baking steel or pizza stone in the oven and preheat oven to the highest setting, probably 450 to 550 degrees. In a medium bowl, mix the artichokes, garlic, onions and salami with olive oil. Season with salt and pepper as needed.

Divide the artichoke mixture evenly among the four naans. Sprinkle each naan with ¼ cup of the mozzarella. Sprinkle the nigella and coriander on top of each naan and drizzle with a little additional oil. Carefully transfer the naan to the hot baking steel and allow to bake for about 12 minutes, or until the crust is browned and crispy. Remove the pizzas from the oven and drizzle with more olive oil. Sprinkle with red pepper as desired and serve immediately. Repeat with other naans.

Note: Always use filtered water to prepare the starter, or for that matter, any recipes that involve yeast and lactobacilli.