Tandoori Chicken Flatbread Pizza
Tandoori Chicken Flatbread Pizza is made with chopped chicken, chutney, cheese and red onion. Curry toasted chickpeas and cilantro to top it all off!
Servings: 6 servings
- 6 Flatout Flatbread Artisan Thin Pizza Crusts
- 1 lb grilled/roasted Tandoori chicken chopped
- 9 oz Major Grey's Chutney
- 2 cups shredded Monterey Jack cheese
- 1/2 cup red onion diced
- 1 can chickpeas drained and dried with paper towel
- 1 tsp vegetable oil
- 1/2 tsp curry powder
- cilantro chopped
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 toast the chickpeas for several minutes until crispy. Set aside and sprinkle with salt.
Place the flat bread on a baking sheet and pre-bake for 2 minutes. Remove from oven then divide and spread chutney over each flatbread (about 2 tablespoons per). Top with divided shredded chicken, cheese and red onion. Bake for 5 minutes at 375°F. Remove from oven and sprinkle chickpeas and cilantro on top. Serve sliced and warm.
Calories: 1096kcal | Carbohydrates: 153.3g | Protein: 46.6g | Fat: 32.8g | Saturated Fat: 12.5g | Polyunsaturated Fat: 6.5g | Monounsaturated Fat: 10.6g | Trans Fat: 0.2g | Cholesterol: 90.2mg | Fiber: 9.5g | Sugar: 29.9g