Spicy chickpea naan bread mini-pizzas Recipe

Name: Spicy chickpea naan bread mini-pizzas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 mini-pizzas
Ingredients: 15 mL (1 tbsp.) olive oil; ½ red onion, sliced; ½ sweet red pepper, sliced; 1 398-mL tin chickpeas, rinsed and drained; 5 mL (1 tsp.) salt; 2.5 mL (1/2 tsp.) garlic powder; 2.5 mL (1/2 tsp.) onion powder; 1 mL (1/4 tsp.) cumin; 1 mL (1/4 tsp.) ground black pepper; 1 pinch cayenne pepper; 60 mL (1/4 cup) mayonnaise; 5 mL (1 tsp.) sriracha sauce; 1 200-g package 4 Stonefire mini naan breads, original flavour; 175 mL (3/4 cup) grated mozzarella cheese; 125 mL (½ cup) plain 2% M.F. greek yogurt; 15 mL (1 tbsp.) lime juice (about 1 lime); 80 mL (1/3 cup) coarsely chopped fresh flat-leaf parsley

Ingredients

15 mL (1 tbsp.) olive oil
½ red onion, sliced
½ sweet red pepper, sliced
1 398-mL tin chickpeas, rinsed and drained
5 mL (1 tsp.) salt
2.5 mL (1/2 tsp.) garlic powder
2.5 mL (1/2 tsp.) onion powder
1 mL (1/4 tsp.) cumin
1 mL (1/4 tsp.) ground black pepper
1 pinch cayenne pepper
60 mL (1/4 cup) mayonnaise
5 mL (1 tsp.) sriracha sauce
1 200-g package 4 Stonefire mini naan breads, original flavour
175 mL (3/4 cup) grated mozzarella cheese
125 mL (½ cup) plain 2% M.F. greek yogurt
15 mL (1 tbsp.) lime juice (about 1 lime)
80 mL (1/3 cup) coarsely chopped fresh flat-leaf parsley

PREP TIME 20m	COOK TIME 15m	TOTAL TIME 35m
YIELD 4 mini-pizzas

Instructions

Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
Heat oil in a skillet over medium-high heat and sauté onion and red pepper for 2 minutes.
Add chickpeas and spices. Stir well and cook for about 3 minutes, or until vegetables are softened and slightly browned. Reserve.
Stir together mayonnaise and sriracha sauce in a small bowl.
Brush naan breads with this mixture and place on the baking sheet.
Divide reserved chickpea mixture onto naan breads and top with mozzarella.
Bake in the oven for 10 minutes or until cheese has melted and is golden.
In the meantime, stir together yogurt, lime juice, and 60 mL (1/4 cup) parsley in a bowl.
Remove mini-pizzas from the oven; spoon on lime yogurt and sprinkle with remaining parsley.