Liz’s Chickpea Masala Pizza

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Liz’s Chickpea Masala Pizza

SERVES 2-4

10 MINS PREP

COOKS IN 15 MINS

Keep this recipe for later

EMAIL ME A PRINT COPY

Tailored to Taste

Liz from our team in Canada makes pizzas with her family every Saturday evening. They create a little pizza station and everyone makes up their favourite pizzas with a selection of different toppings. Liz isn’t a vegetarian, but wanted to make a plant-based pizza, so she decided to use our Punjabi Chickpea Masala to add lots of depth of flavour and direction to the pizza and added tomatoes, red onions and fresh coriander for freshness and contrast. Top with vegan cheese or even drizzle with a little seasoned sour cream once cooked for a little hit of cool creaminess. It’s become a creative new addition to Liz’s weekly pizza night.

Ingredients

1 pack of The Spice Tailor Punjabi Chickpea Masala
1/2 dough ball, around 360g
1 tbsp. olive oil plus extra to brush the pizza base
2 tomatoes, sliced - or ½ package small cherry tomatoes, halved
Good handful of finely sliced red onion
Handful of chopped coriander
60 g vegan cheese or 2 tbsp. vegan yoghurt or sour cream, optional

Method

Heat your oven to 220°C (425°F).
Cook the Chickpea Masala as per the directions on the pack and let cool for a few minutes. Remove large spices and pulse with a blender or mash well until it forms a rough chunky paste, then stir in ½ the olive oil.
Slice your tomatoes, onions and pull the leaves off your coriander.
Stretch out your pizza dough (ensure you spray your pizza pan). Spoon over the chickpeas, leaving a little border of crust and scatter over the tomatoes, onions and coriander.
If you are using the vegan cheese, sprinkle on top.
Bake in the oven for 15 minutes - or until crust is done to your liking.
Drizzle over the yoghurt or sour cream if using - or simply serve as is.

Tailored to Taste

Ingredients

1 pack of The Spice Tailor Punjabi Chickpea Masala
1/2 dough ball, around 360g
1 tbsp. olive oil plus extra to brush the pizza base
2 tomatoes, sliced - or ½ package small cherry tomatoes, halved
Good handful of finely sliced red onion
Handful of chopped coriander
60 g vegan cheese or 2 tbsp. vegan yoghurt or sour cream, optional

Method

Heat your oven to 220°C (425°F).
Cook the Chickpea Masala as per the directions on the pack and let cool for a few minutes. Remove large spices and pulse with a blender or mash well until it forms a rough chunky paste, then stir in ½ the olive oil.
Slice your tomatoes, onions and pull the leaves off your coriander.
Stretch out your pizza dough (ensure you spray your pizza pan). Spoon over the chickpeas, leaving a little border of crust and scatter over the tomatoes, onions and coriander.
If you are using the vegan cheese, sprinkle on top.
Bake in the oven for 15 minutes - or until crust is done to your liking.
Drizzle over the yoghurt or sour cream if using - or simply serve as is.

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Punjabi Chickpea Masala

A wholesome North Indian staple with delicious layers of caramelised onions, ginger, tomatoes, tangy pomegranate seeds and spices unfolding with each bite. Enjoy it as is or add spinach, sautéed mushrooms or chicken.

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