Tandoori potato and pumpkin pizza

tandoori potato and pumpkin pizza
1H 45M
2H 5M


Tandoori spice mix


1.Rinse split peas under cold running water until water runs clear; place split peas and the water in medium saucepan. Bring to a boil; reduce heat. Simmer, uncovered, about 45 minutes or until tender; drain. Blend or process until smooth; transfer to large bowl. Stir in coriander. [Can be made one day ahead to this stage and refrigerated, covered.]
2.To make tandoori spice mix, combine ingredients in small bowl; mix well.
3.Combine pumpkin, potato and tandoori spice mix in baking dish; mix well. Bake, uncovered, 200°C (180°C fan-forced), about 15 minutes or until just tender.
4.Meanwhile, heat oil in small saucepan; cook onion and ginger, stirring, until onion is soft.
5.Place pizza bases on oven trays. Spread with split pea mixture; top with onion and potato mixtures. Bake, uncovered, in very hot oven, 220°C (200°C fan-forced) about 15 minutes or until bases are crisp.
6.Top pizzas with rocket and combined yoghurt and mint.

Lamb option; cook lamb fillets in heated large non-stick frying pan until browned all over; slice thinly. Place on top of non-vegetarians’ portions of pizza; cook as above.


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