Spicy pizza breads with raita salad

Spicy pizza breads with raita salad

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Ready in 40 minutes


Serves 4
A great veggie dish for those who like a little spice

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal398
  • fat9g
  • saturates1g
  • carbs69g
  • sugars19g
  • fibre7g
  • protein16g
  • salt1.45g
Save to My Good Food
Please sign in or register to save recipes.


  • ½ a 500g pack ciabatta or plain bread mix, plus extra for rolling out (we like Wrights)
  • 3 tsp cumin or kalonji (black onion) seeds



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tbsp oil, plus a little extra for oiling
  • 3 onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g potatoes, peeled and chopped into cubes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 tsp curry powder
  • 100g frozen peas
  • 3 tbsp mango chutney
  • few leaves from a small bunch mint (use the rest in a salad)



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. Tip the bread mix into a large bowl with 2 tsp of the cumin seeds, then make up according to pack instructions. Leave in an oiled bowl, covered with a damp tea towel, while you make the pizza topping.

  2. Put on a kettle of water. Heat the oil in a large pan, then cook the onions and potatoes for 10 mins, regularly splashing in a little hot water to keep the mixture slightly saucy. Stir in the curry powder and remaining seeds, then cook for another 5 mins until the potatoes are tender. Remove from the heat and stir in the peas.

  3. Heat the oven to its highest setting. Quarter the dough then, using a little more bread mix to help, roll and stretch into 4 naan-shaped bases. Transfer to a large baking sheet, spread with the mango chutney and spoon over the curried potatoes and peas. Bake for 10 mins until crisp, scatter with mint and serve with Raita salad (see recipe, below).

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?