Liz’s Chickpea Masala Pizza
Liz’s Chickpea Masala Pizza
SERVES 2-4
10 MINS PREP
COOKS IN 15 MINS
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
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 Channa 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 grape tomatoes, halved
- Good handful of finely sliced red onion
- Handful of chopped cilantro
- 60 g vegan cheese or 2 tbsp. vegan yogurt or sour cream, optional
Method
- Heat your oven to 220°C (425°F).
- Cook the Channa 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 cilantro.
- 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 cilantro.
- 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 yogurt or sour cream if using - or simply serve as is.
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 Channa 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 grape tomatoes, halved
- Good handful of finely sliced red onion
- Handful of chopped cilantro
- 60 g vegan cheese or 2 tbsp. vegan yogurt or sour cream, optional
Method
- Heat your oven to 220°C (425°F).
- Cook the Channa 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 cilantro.
- 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 cilantro.
- 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 yogurt 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.
We recommend
Baked Ricotta-Stuffed Chard in a Spiced Chickpea Curry
Chickpea and Eggplant Pastries by Carrie
Chickpea and Vegetable Curry Handpies by Phoebe Conway
Chickpea and Vegetable Tajine
Hot Spiced Chickpea Bruschetta with Fresh Tomato
Indian Street-Food Potato Cakes with Chickpea Chaat
One-Pot Chicken, Chickpea and Kale Coconut Curry
Punjabi Chickpea Masala Daal
Quick Spiced Chickpea Falafels
Spiced Chickpea Cakes with a Radish and Yogurt Topping
Spiced Chickpea Stuffing
Spiced Chickpea Tacos with Avocado Crema
Spiced Chickpea Wreath
Spicy Buffalo-Style Hot Chickpea Wraps
Vibrant Chickpea Daal Burger With Herby Mayo