Two years already since Clémence Gommy’s Gomi opened its doors. The kind of anniversary that is celebrated with a brilliant idea: a collaboration with the alumni from Top chef Gianmarco Gorni. On the menu: a pizznaan, a decadent hybrid between a pizza and… a naan. To taste their version, it will happen on Saturday 3 December from 12.00 to 16.00 at Gomi. And if you’re not partying, we’ve found an easy version to prepare at home.
Ingredients (for 5 pizzas):
- 30 centiliters of lukewarm water
- 1 bag of dehydrated baker’s yeast
- 500 grams T55 flour
- salt/pepper/olive oil
- 10 slices of Toastinette type cheese
Also look at Konbini
- 5 organic eggs
- 250 grams of Greek yogurt
- the juice of half a lemon
- spicy sesame oil
- 1 or two green onions
- salt pepper
Pour the water into a salad bowl or the bowl of a kneading robot and dilute the yeast in it. Add flour (ideally sifted), a drizzle of olive oil and a large pinch of salt. Knead for 5 minutes in a food processor or 10 minutes by hand until you get a very smooth dough.
Place the dough in an oiled bowl, cover with a tea towel and leave to rise for a good hour. Divide the dough into 5. Roll out each piece of dough in your hand, place two slices of cheese, close by folding the dough over the cheese and spread each piece of dough now topped with cheese until you get a disc about twenty centimeters in diameter.
Brown 3 to 4 minutes on each side in a nonstick pan over medium-high heat in a drizzle of vegetable oil. To reserve.
Garnish each obtained pizznaan with yoghurt seasoned with lemon, salt and pepper and cover with a fried egg, cumin, a drizzle of seasoned sesame oil and chopped green onion. Serve immediately.