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Spelt margherita pizza with 'pepperoni' chickpeas
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Prep Time:
Cook Time:
15 minutes
Total Time:
15 minutes
Mouthwatering vegetarian spelt margherita pizza topped with 'pepperoni' chickpeas for a satisfying Italian twist.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 400g can chickpeas, rinsed, drained
  • 1 tsp onion flakes, toasted
  • 1 tsp crushed fennel seeds
  • 1 tsp brown mustard seeds
  • 5.00 gm smoked paprika (pimenton)
  • 2 tsp dried chilli flakes
  • 1 spelt pizza base (from health food stores)
  • 80ml passata
  • 125g buffalo mozzarella ball, roughly torn
  • 2 basil sprigs, leaves picked
Instructions:
  • In a large frypan over high heat, heat oil until shimmering. Add chickpeas and spices along with a generous pinch of salt. Cook, stirring, for about 5 minutes until chickpeas are golden and crispy. Remove from heat and set aside to keep warm.
  • Preheat your oven to 220C. Spread passata over the pizza base on a baking tray. Add torn mozzarella on top and season. Bake for around 10 minutes until the base is crispy and the cheese is melted. Take it out of the oven, then top it with fried chickpeas and basil. Cut into wedges before serving.

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