Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Layered Pizza with Chapatis

Layered Pizza with chapatis
Crispy, Layered Pizza with Chapatis

When it’s this easy to make flavorful, delicious pizza at home, I can only imagine restaurants suffer. Why? This homemade crisp pizza tastes as good or better as any thin crust pizza I have ever had in a restaurant.

I started with few leftover chapatis of yesterday. I added the tomato chutney layer and topped with red beans and cheese. Baked in an oven for few minutes, the outcome was a scrumptious looking, saliva inducing meal. An impressively, easy way to satiate the pizza cravings without doing the back-breaking pizza labor.

Red Beans, Onion, Garlic, Chilli, Tomato, Cheese and Chapati
Red Beans (Adzuki, Chori), Chutney Ingredients, Chapatis and Cheese ~ Ingredients for Chapati Bake


1. Pressure cook: One cup red beans (soaked in water overnight beforehand) to tender or use the canned red beans.

2. Prepare chutney: In a skillet, add oil and cook coarsely chopped one onion, two tomatoes, three cloves of garlic and four chillies to brown. Cool, then add salt and blend to coarse puree.

3. Take fresh or leftover chapatis, about 4 to 6. Cut each chapati to 4 wedge-shaped pieces of equal size.

4. Slice to thin strips or grate cheese. I used Monterey Jack cheese in this recipe – About half cup.

Before Meal Time:

Preheat the oven to 400°F.

In an iron skillet or in an ovenproof dish:
First, place the chapati pieces, then on top, add and spread tomato chutney to a thin layer. Sprinkle some red beans, cheese and cilantro. Continue until the last chapati, ending with a layer of the chutney, beans and cheese on top. Place the skillet in the oven and bake at 400°F for about 10-15 minutes, until the cheese melts and chapatis start to brown. Remove, slice and serve.

The whole combination of baked chapatis, spicy tomato chutney, red beans and cheese came out very well and tasted real good.

Slice of Red Bean Pizza
A Slice of Layered Pizza

This recipe was first published on Mahanandi, on September 19th, 2005.

Posted by Indira©Copyrighted in Revisiting Old Recipes (Wednesday July 25, 2007 at 9:05 pm- permalink)
Comments (17)

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17 comments for Layered Pizza with Chapatis »

  1. Funny you made this! I made something similar with a few left over tortillas as well! Left over chapati’s is a good idea!

    I made your tomato pickle and cranberry orange jam and both were marvellous! 🙂 Thanks!

    Comment by Coffee — July 25, 2007 @ 9:59 pm

  2. Funny, for me making chapati seems like much more work than making pizza dough… but perhaps I’m just more practiced with yeast doughs than making chapati. I’m never satisfied with the thinness or roundness of my roti or chapati.

    Comment by Jason Truesdell — July 25, 2007 @ 10:28 pm

  3. hi indira,

    u have a precious collection of recipes. i was drooling over it for past 3 months but never left a comment. i am newly married and came overseas. your website is the place from where i cook everyday. i love the way u present them. the pictures give me an inspiration to cook. U R A CELEBRITY. thank u so much for nice collection of recipes. being a vegetarian i peek into you site every day before cooking. btw i am from andhra too, from east godavari dist. THIS PLACE IS BETTER THAN ANY COOKBOOK FOR STARTER LIKE ME.


    Comment by indira — July 26, 2007 @ 1:34 am

  4. Hi dear,
    hmm, yummy recipe..I sometimes keeps trying something with chapatis…
    But chapati pizza looks yummy..
    Will surely try it..
    Take care

    Comment by Shruti — July 26, 2007 @ 2:04 am

  5. That for sure looks good!

    Comment by Poonam — July 26, 2007 @ 4:38 am

  6. Hi, can you post a recipe for chapatis, please? I tried making them, but it didn’t really work… would love to try your way!

    Comment by Maninas: Food Matters — July 26, 2007 @ 6:01 am

  7. Wonderful recipe with leftover chapatis…

    Comment by kumudha — July 26, 2007 @ 6:14 am

  8. Wow this looks beyond delicious. Cannot wait to try it out 🙂

    Comment by Su — July 26, 2007 @ 7:31 am

  9. “I used Monterey Jack cheese in this recipe”

    Could one use paneer? Or does that not melt smoothly?

    What a creative idea. With a little twist, I think you could make it a chapati-taco variant too.

    You are a really creative chef.

    Comment by Joe Grossberg — July 26, 2007 @ 3:46 pm

  10. Monterey Jack and red beans, ah, i am in heaven :). Looks lovely and am sure would taste great! Just wanted to share something with you. There’s a new Pita place in University campus here. They serve a dish called bean wowshi, a pocket pita filled with cooked black beans and cheese plus some salad. tastes really good. Do try that, if you still have some boiled beans left.

    Comment by musical — July 26, 2007 @ 6:04 pm

  11. Hey Indira,
    I couldn’t wait to try this dish and today was the day. I have made it and its excellent. Its a feast to the eye and more than that to the taste buds. I tried with marinara sauce as a spread and used the roasted tomatoes and onions as per post on the last layer.

    You are really creative!Thank You


    Comment by Nina — July 26, 2007 @ 7:21 pm

  12. This looks seriously delicious. But instead of Kidney beans, can we opt for something else?

    Comment by Sakshi — July 26, 2007 @ 10:17 pm

  13. Hi Coffee: Glad to read that you tried and liked the pickle and jam recipes. Thanks for letting me know.

    Jason: I face the same problem with pizza dough. It rarely behaves.

    Indira: Nice to meet a fellow Andhra Vaasi. Thanks for your kind words about Mahanand. Happy cooking!

    Shruti: I look forward to reading about your version of this chapati bake. Thanks.

    Maninas: Chapati making is quite easy. I will definitely post the recipe in a few days.

    Poonam, Kumudha and Su: It really is good, wonderful, Sulicious and all those things.:)

    Joe: I guess you can.
    About melting, I have never tried paneer baking at that high heat. I should try that.

    Musical: Bean Wowshi….Bam and Wow! 🙂
    We get decent pitas here. I will definitely try. Thanks for such neat recipe idea!

    Your version sounds great Nina. I am glad to hear that you found it excellent.

    Hi Sakshi: How about chickpeas, the black, chota ones. I think they suit this recipe.

    Comment by Indira — July 27, 2007 @ 3:24 am

  14. This looks great! I do it another way. Put it in one those electric ‘sandwich makers’ we commonly use in India. It turns out pretty good too and my daughter calls it ‘roti pizza’. You can substitute the rajma for other fillings as well, the crunchier the better!

    Comment by Rashmi Bansal — July 27, 2007 @ 4:46 am

  15. trying this tonight

    Comment by Deepti — July 27, 2007 @ 8:07 am

  16. Usually I’m not fond of pizza…but this would be an exception!

    Comment by meeso — July 27, 2007 @ 4:54 pm

  17. Hey Indira,
    Nice post! A friend and I tried something like this a couple of months ago…more out of necessity cos the corn tortillas were breaking up when we tried to make enchiladas. Changed the name on the menu and called it mexican inspired lasagnas. Needless to say…it was a big hit and no one except the two of us knew what actually happened!!!

    Comment by Smitha — August 1, 2007 @ 11:33 am

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