Indian flavors and cheesy pizza just collided in this Tandoori Chickpea Pizza with Mango Chutney that takes less than 30 minutes to prepare.
I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.
If there ever comes a time during my food blogging life when scratch and sniff images become possible, this will be the first recipe I enable with scratch and sniff capabilities. Until that time, you’ll just have to make this and experience it for yourself. Which is probably the better option anyways because then you can actually eat it instead of just smelling it.
This recipe has been added to my easy weeknight meal rotation since it takes less than 30 minutes to make. It’s also a great party appetizer–people will definitely be asking questions about this one. At first glance, it looks like there’s shredded chicken on the pizza, but this is a vegetarian-friendly pizza with smashed chickpeas. The pizza sauce is a creamy, tandoori-spiced yogurt sauce and with each bite you get a taste of the sweet, slightly acidic mango chutney. But wait it gets even better.
Enter Cabot Creamery Farmhouse Reserve Cheddar Cheese. As the package says, this extra sharp cheddar has a bite and is perfectly creamy. At first I wasn’t sure how I’d like cheese paired with tandoori spice and chickpeas. I’m here to tell you it’s a match made in cheesy pizza heaven. I went a little light on the cheese the first time around, but decided it needed more. That’s usually the way things go.
This recipe will make two naan pizzas and you can get about 6 pieces from each pizza. If you’re making this for a party, I would assume each person will eat between 2-3 pieces—just to help you plan accordingly.
I really hope you enjoy this creation as much as I do and I’d love to hear your comments! For more cheese-tastic recipes, click the blue frog below.