Indian chickpea pizza with lime raita

Prep 20 min
Total 40 min
Makes 4 Servings



1 tbsp
onion, finely chopped
1 tbsp
minced ginger
red bell pepper, diced
zucchini, diced
1 tbsp
tandoori curry paste
1/4 cup plus 1 tbsp
1 cup
chickpeas, drained and rinsed
1/4 tsp
4 pieces
1/2 cup
grated mozzarella
1/3 cup
2% yogurt
1 tbsp
1/4 cup
chopped cilantro


  • PREHEAT Preheat oven to 400F. Heat oil in a large frying pan over medium. Add onion, ginger, red pepper and zucchini. Cook until vegetables are tender, about 5 min. Add tandoori curry paste, 1/4 cup water, chickpeas and  salt. Cook 2 more min. Gently mash chickpeas in pan.
  • ARRANGE naan on a baking sheet. Divide vegetable mixture among breads. Sprinkle with mozzarella. Bake in centre of oven until cheese melts, about 10 min.
  • STIR Stir yogurt with lime juice and 1 tbsp water in a small bowl. Drizzle over warm pizzas, then sprinkle with cilantro.


Calories 465, Protein 16 g, Carbohydrates 67 g, Fat 15 g, Fibre 6 g, Sodium 1294 mg. Excellent source of vitamin C

Wine Pairings

Indian vegetarian pizza
Pair it with: A thrilling B.C. sipper.
Gewürztraminer can tend toward the flat, but this West Coast star quivers with racy acidity. A perfumed nose includes Turkish delight, ginger and clementines, all of which enhance the spices of curried pizza.

Our pick: Red Rooster Gewürztraminer, British Columbia, $17.

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