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Preparation time
20 minutes
Total time:
35 minutes
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Ingredients
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15 mL (1 tbsp.) olive oil
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½ red onion, sliced
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½ sweet red pepper, sliced
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1 398-mL tin chickpeas, rinsed and drained
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5 mL (1 tsp.) salt
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2.5 mL (1/2 tsp.) garlic powder
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2.5 mL (1/2 tsp.) onion powder
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1 mL (1/4 tsp.) cumin
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1 mL (1/4 tsp.) ground black pepper
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1 pinch cayenne pepper
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60 mL (1/4 cup) mayonnaise
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5 mL (1 tsp.) sriracha sauce
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1 200-g package 4 Stonefire mini naan breads, original flavour
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175 mL (3/4 cup) grated mozzarella cheese
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125 mL (½ cup) plain 2% M.F. greek yogurt
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15 mL (1 tbsp.) lime juice (about 1 lime)
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80 mL (1/3 cup) coarsely chopped fresh flat-leaf parsley
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Chili lime crunch salad kit, as a side
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Directions
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Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
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Heat oil in a skillet over medium-high heat and sauté onion and red pepper for 2 minutes.
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Add chickpeas and spices. Stir well and cook for about 3 minutes, or until vegetables are softened and slightly browned. Reserve.
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Stir together mayonnaise and sriracha sauce in a small bowl.
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Brush naan breads with this mixture and place on the baking sheet. Divide reserved chickpea mixture onto naan breads and top with mozzarella.
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Bake in the oven for 10 minutes or until cheese has melted and is golden.
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In the meantime, stir together yogurt, lime juice, and 60 mL (1/4 cup) parsley in a bowl.
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Remove mini-pizzas from the oven; spoon on lime yogurt and sprinkle with remaining parsley.
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