This is an Indian version of a thin-crust flatbread pizza using India’s traditional naan. Kale is not that prevalent in India—I first came across it when I came to the United States. Using kale and apple, ingredients everybody knows, on naan combines the New World and the Old World, with my own twist.
Sift the flour, baking powder, baking soda, and salt into a large bowl, then sift the mixture again. Make a well in the center of the flour and add the milk, yogurt, and sugar. Slowly combine with your hands to form a soft dough. Cover with a damp cloth and let rest for 2 hours at room temperature. (Or divide into 4 portions, wrap tightly, and refrigerate for up to 1 day. Let come to room temperature before rolling out.)
Heat the ghee and oil in a medium sauté pan over medium heat. Add the panch puran, and when it starts to sputter and become fragrant, reduce the heat and add the sliced onions, brown sugar, ginger, chili powder, tamarind paste, and a pinch of salt. Cook, stirring often, until the onions are caramelized, 20 to 30 minutes. As the onions become increasingly caramelized, progressively turn down the heat to ensure that they don’t burn. When they are a rich golden brown, transfer to a bowl.
Heat 1 tablespoon of the olive oil in a medium skillet or wok over medium heat. Add the kale pieces, 1 tablespoon of the sambar powder, and a pinch each of salt and pepper. Sauté until the kale is wilted, about 5 minutes. Transfer to a medium bowl.
Heat the remaining 1 tablespoon oil in the skillet or wok and add the apples. Add the remaining 1 tablespoon sambar powder, season with salt and pepper, and toss until the apples are coated with the spices. Sauté for 6 to 7 minutes, until softened. Remove from the heat.
Preheat the oven to 500°F. Lightly oil a 13 x 18-inch baking sheet or large pizza pan.
Divide the naan dough into 4 equal portions. On a lightly floured surface, roll out one portion with a rolling pin to a 6-inch circle and transfer to the prepared baking sheet or pizza pan. Or use your lightly floured fingers to gently shape the dough into a circle directly on the pan.
Repeat to make 3 more rounds.
Bake the crusts for 5 minutes. Remove from the oven and reduce the temperature to 450°F.
Spread one-fourth of the caramelized onions evenly on top of each baked crust. Top with one-fourth each of the apple slices and the kale.
Sprinkle one-fourth each of the paneer and mozzarella on top.
Return to the oven and bake for 15 minutes, until the crusts are golden brown, the toppings are heated through, and the mozzarella is beginning to brown.