Tandoori Chicken Pizza
This tasty recipe for tandoori chicken pizza features tender chicken, curried chickpeas, and chutney on a traditional naan crust.
Servings: 4
Ingredients
- 15 oz can of chickpeas drained
- 1 tsp vegetable oil
- 1/2 tsp curry powder
- 1/2 tsp kosher salt
- 1 lb Tandoori chicken chopped
- 4 naan bread
- 8 oz Major Grey’s Chutney
- 2 cups Monterey Jack cheese shredded
- 1/2 cup red onion diced
- 1/4 cup cilantro chopped
Instructions
- Preheat oven to 375°F.
- In a small bowl add the dried chickpeas, oil and curry powder. Mix to coat thoroughly.
- In a sauté pan over medium heat toast the chickpeas for several minutes until slightly crispy. Set aside and sprinkle with salt.
- Place the naan bread on a baking sheet and spread chutney over each flatbread (about 2 tablespoons per). Bake for 2 minutes.
- Remove naan from oven then divide and top with divided tandoori chicken, cheese and red onion. Bake for 5 minutes. Remove from oven and sprinkle chickpeas and cilantro on top. Serve sliced and warm.
Nutrition
Calories: 1116kcal | Carbohydrates: 130g | Protein: 62g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 145mg | Sodium: 1589mg | Potassium: 697mg | Fiber: 11g | Sugar: 38g | Vitamin A: 580IU | Vitamin C: 8mg | Calcium: 584mg | Iron: 5mg