assorted green leaves (spinach, fenugreek, basil, purple basil)
To make the naan
Start by sifting the flour, baking soda and salt into a bow. Then make a hole in the center of the flour and add the yogurt and oil. Using a spoon or your hands, start mixing till it comes together. Add water little by little if it looks too dry. Once the dough has come together, it should be smooth and soft. Then cover it with a damp kitchen towel and let it rest for about 15 minutes.
Pinch off tennis ball size balls from the dough. Dust with a little flour and roll the dough into a 3 inch disc.While rolling the disc, make sure not to press too hard. Then simply use your hands to pull the disc from both sides to make it into an oblong shape. Keep the remaining dough covered with the damp towel at all times to prevent loss of moisture.
Now, turn it over and brush water on the other side. In the meanwhile, place a flat pan/griddle/tawa on medium heat. Also, keep a lid ready. The lid should fit the pan to cover the flat bread. When the pan/griddle/tawa is hot, place the wet side of the flat bread on the pan and cover it with the lid immediately. The bread will start puffing up in few seconds. Let it cook for about about 30 to 40 seconds and then open the lid carefully. Drizzle ghee/clarified butter on top and turn the flat bread. Add some more ghee to the sides of the bread and let it cook for another 30-40 secs. Remove from the pan and serve immediately.
to make the pizza
Over the cooked pizza, spread the pizza sauce, followed by the pesto. Sprinkle the cheese uniformly leaving a 1/2 inch gap around the sides. Layer over some greens and top with the za’atar mixed chickpeas. Sprinkle the spices, peas ,pomegrates and basil. Add a little extra virgin olive oil. Pop into a pre heated oven at 180 C for 7-8 mins till cheese is bubbly and melted and the naan a little crisp. Serve hot, sliced into pieces!