My bookclub just finished reading “Eat, Pray, Love” by Elizabeth Gilbert and we all loved it. I actually listened to the audio CD read by the author. Usually I avoid works read by the author, preferring the interpretation of an actor or actress to the stark reality of the author’s inflections. But this was different, I don’t think I would have loved the book or another narrator as much as the personal delivery of Liz Gilbert. I ended up thinking of her as a friend – as someone who could come to our bookclub and fit right in- take up space in our hearts as she has shared hers.

The book is divided into three parts of a personal and spiritual journey of self recovery and self discovery. I confess I loved the “Eat” portion best, which takes place during months spent in Italy exploring food and language- two of my personal favorites. (Okay I also loved the Pray and Love portions best too!)

Her description of visiting a pizzeria in Naples where she and her friend literally broke into tears while eating a simple Pizza Margherita with double cheese intrigued me greatly. She wrote that the pizza dough most resembled a Naan in texture. Thin and chewy.

So of course yesterday I baked up some Naan and used it for pizza crust. Okay- yes-I think we’re getting somewhere now. The Naan is thin, chewy and crisp all at the same time. I did use ghee and I’ll probably switch to olive oil next time just to see how it changes.

Naan

• 6-1/2 cups all purpose flour
• 1 Tablespoon Baking powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 10 ounces warm water (120 degrees)
• 1 egg, beaten
• 4 tablespoons melted ghee

Sift the dry ingredients into the bowl of a stand mixer fitted with a dough hook. Mix together and slowly add the warm water mixed with the beaten egg. Mix until the dough forms a ball, adding more water or flour if necessary. Remove the hook and form the dough into a ball. Cover the bowl with a warm damp dish towel. Let rest 30 minutes. Replace the bowl to the stand mixer and refit the hook. Slowly mix in the melted ghee until thoroughly incorporated. Form the dough into 10 equal balls and place on a parchment lined baking sheet. Cover with a warm damp dish cloth. Let rest 1 hour. Roll out each ball to not more than 1/8″ thick. Preheat a pizza stone in the oven to 450 degrees or hotter. Top each pizza and bake for about 12 minutes or until done.

Top with olive oil and oregano and then pesto or crushed San Marzano canned tomatoes that have been drained. You can add prosciutto, ham, sliced Italian sausage, olives, shallots, garlic or whatever you like plus fresh or marinated mozzarella.

Yes-very yummy this Indian/Italian fusion style pizza! Much love through the universe to Elizabeth Gilbert- thanks for sharing your journey from one moon maiden to another.

Cheers!

P.S. I just found this great recipe for Naples style pizza dough along with a great tip over at Jessica’s Biscuit– which, by the way, is a great place to get some great deals on cookbooks. See ya!