TANDOORI CHICKPEA PIZZAS
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Indian-spiced tandoori chickpea pizzas are a moreish vegetarian meal. Naan bread provides a sturdy base for all the toppings. Don’t forget a dollop of yoghurt and chutney – this finishes the pizzas off perfectly! 

Indian-spiced tandoori chickpea pizzas are a moreish vegetarian meal. Naan bread provides a sturdy base for all the toppings. Don’t forget a dollop of yoghurt and chutney - this finishes the pizzas off perfectly!

I was really pleased at how well the naan bread worked as a pizza base. I used naan from the chilled section which seems to be much lighter and fluffier. Will definitely be trying it out with some other pizza flavours.

You can appease any meat lovers in your family by throwing some bacon or cooked chicken on the pizza!

 

PRINT RECIPE PDF
Indian-spiced tandoori chickpea pizzas are a moreish vegetarian meal. Naan bread provides a sturdy base for all the toppings. Don’t forget a dollop of yoghurt and chutney - this finishes the pizzas off perfectly!

TANDOORI CHICKPEA PIZZAS

Keyword: MAIN MEALS, VEGETARIAN
Difficulty: Easy
Ready In: 30 minutes
Serves: 4

Indian-spiced tandoori chickpea pizzas are a moreish vegetarian meal. Naan bread provides a sturdy base for all the toppings. Don’t forget a dollop of yoghurt and chutney to serve!

QUICK PRINT

Ingredients

PIZZAS

  • 2 cloves garlic
  • 3 Tbsp tandoori paste
  • 3 Tbsp plain, unsweetened yoghurt
  • 2-3 naan breads (300g)
  • 400 g can chickpeas in spring water (14oz)
  • 1 small red onion
  • 75 g feta cheese (2.6oz)
  • 20 g baby spinach (0.7oz)
  • 2 Tbsp slivered almonds
  • 1/2 cup grated cheddar cheese (50g)

TO SERVE

  • 1/2 telegraph cucumber
  • 2 tomatoes
  • 30 g baby spinach (1.1oz)
  • 1/3 cup plain, unsweetened yoghurt (80ml)
  • 1/4 cup mango chutney

Instructions

  1. Preheat oven to 190ºC (375ºF) fan bake and line 1-2 (depending on the size of your naan bread) large oven trays with baking paper.

  2. PREPARE PIZZAS

    Crush garlic. In a medium-sized bowl, stir together garlic, tandoori paste and yoghurt. Season with a little salt and pepper. Place naan breads on prepared oven tray/s. Spread half of the tandoori mixture on top of the naans.

  3. Drain chickpeas. Stir into the remaining tandoori mixture and roughly mash with a fork. Spread on top of naan breads.

  4. Thinly slice red onion. Divide between pizzas and crumble feta on top. Scatter over the spinach and almonds and finish with grated cheese. Bake for 15 minutes (switch positions of trays halfway through cooking if using 2 trays).

  5. PREPARE SERVING INGREDIENTS 

     Meanwhile, dice cucumber and slice tomato.

  6. SERVE

    Cut pizzas into wedges and serve with tomato, cucumber and baby spinach. Dollop yoghurt and chutney on top.

Recipe Notes

WINE MATCH: A Gewürztraminer or a Riesling.
GLUTEN-FREE OPTION: Ensure tandoori paste is gluten-free. Use gluten-free pizza bases instead of naan bread. Ensure chutney is gluten-free.
INGREDIENT SWAPS / NOTES: I used Silk Road Fresh Garlic Tandoori Naan and found it made a really nice light and crispy pizza base. If you’re not into chickpeas, these could be replaced with cooked chicken (although I encourage you to give the chickpeas a try, of course!).
BULK IT UP / MAKE IT MEATY: If you have a household of big eaters, this recipe is easily doubled. There’s something about pizza that makes us want to eat plenty! Alternatively, add some extra protein to the meal - shredded, cooked chicken or bacon is good. Add to the pizzas before cooking or serve on the side.
STORING AND REHEATING: To maintain the crispness of the base, pizza is best reheated in the oven. Microwaving is fine for an easy work lunch. Add the serving ingredients just before eating.

 

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