Stuffed naan bread

Name: Stuffed naan bread
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 30 g Cashew nuts; 1 Garlic clove; 1 walnut-sized piece of ginger; 2 bunch/pot of coriander; 150 ml Oil; 7-10 Tbsp salt, pepper; 2 packages (400 g each) fresh tin pizza dough (refrigerated shelf; e.g. Aunt Fanny); 0?a spread pesto; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

30 g Cashew nuts
1 Garlic clove
1 walnut-sized piece of ginger
2 bunch/pot of coriander
150 ml Oil
7-10 Tbsp salt, pepper
2 packages (400 g each) fresh tin pizza dough (refrigerated shelf; e.g. Aunt Fanny)
0?a spread pesto
baking paper

Directions

1
For the pesto, roughly chop 30 g cashew nuts. Roast lightly in a pan without fat while turning. Peel and finely chop 1 clove of garlic and 1 walnut-sized piece of ginger. Wash 2 bunches/pot of coriander, shake dry and chop coarsely.
2
Place in a tall mixing bowl with cashew nuts, garlic and ginger. Puree with a hand blender, mixing in 150 ml oil. Season to taste with salt and pepper. Unroll 2 packs (400 g each) of fresh baked pizza dough on the baking paper.
3
1 Turn over the pizza dough plate onto a lightly floured work surface so that the paper is on top. Remove the paper carefully. Spread the dough with about 3⁄4 pesto (serve the rest as a dip with fondue or soup).
4
Place the pastry sheet on top and remove the baking paper. Cut the dough into 16-20 equally sized pieces. Fry in a coated pan without fat in portions at medium heat while turning for about 3 minutes.