Tandoori Potato And Butternut Squash Pizza Recipe

Name: Tandoori Potato And Butternut Squash Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 oz yellow split peas; 2 tbsp roughly chopped fresh cilantro; 14 oz butternut squash, peeled, deseeded, thinly sliced; 28 oz medium potatoes, thinly sliced; 2 tsp peanut oil; 2 None medium onions, thinly sliced; 1 tbsp grated fresh ginger; 2 None store-bought pizza bases; 2 oz baby arugula; 1 1/2 cups low-fat plain yogurt; 2 tbsp finely chopped fresh mint leaves; None None FOR THE TANDOORI SPICE MIX; 2 tsp ground cumin; 2 tsp sweet paprika; 1/4 tsp cayenne pepper; 2 tsp ground turmeric; 2 tsp ground coriander

Servings: persons

7 oz yellow split peas
2 tbsp roughly chopped fresh cilantro
14 oz butternut squash, peeled, deseeded, thinly sliced
28 oz medium potatoes, thinly sliced
2 tsp peanut oil
2 None medium onions, thinly sliced
1 tbsp grated fresh ginger
2 None store-bought pizza bases
2 oz baby arugula
1 1/2 cups low-fat plain yogurt
2 tbsp finely chopped fresh mint leaves
None None FOR THE TANDOORI SPICE MIX
2 tsp ground cumin
2 tsp sweet paprika
1/4 tsp cayenne pepper
2 tsp ground turmeric
2 tsp ground coriander

1
Rinse split peas under cold running water until water runs clear. Place in a medium saucepan with 4 cups water. Bring to a boil. Reduce heat and simmer for 45 mins, or until tender. Drain then blend until smooth. Transfer to a large bowl and stir in cilantro.
2
Preheat oven to 400u00b0F. To make the tandoori spice mix, combine all ingredients in a small bowl and mix to combine.
3
Combine squash, potatoes and spice mix in a baking dish and toss to combine. Bake for 15 mins, or until just tender.
4
Meanwhile, heat oil in a small saucepan over medium heat. Cook onions and ginger, stirring, until onions are soft.
5
Increase oven to 425u00b0F. Place pizza bases on baking trays. Spread split pea mixture over pizza bases then top with onions and potato mixture. Bake for 15 mins, or until bases are crisp. Top with arugula, yogurt and mint.

1021

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 7 oz yellow split peas, 2 tbsp roughly chopped fresh cilantro, 14 oz butternut squash, peeled, deseeded, thinly sliced, 28 oz medium potatoes, thinly sliced, and more.

Yes, Tandoori Potato And Butternut Squash Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tandoori Potato And Butternut Squash Pizza

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