Easy Main Italian

Pan-fried chickpea pizzas

Name: Pan-fried chickpea pizzas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: /italian
Ingredients: 2 cups (300g) chickpea flour (besan); 1 cup (150g) plain flour; 4.00 eggs; 300ml pure (thin) cream; 1/4 cup (60ml) extra virgin olive oil, plus extra to brush; 4.00 teaspoons dried oregano; Chargrilled asparagus, roasted cherry tomatoes, thinly sliced prosciutto, basil pesto, green salad leaves, basil leaves and ricotta, to serve; 250g each pork and veal mince; 1 onion, finely chopped; 1/2 cup (35g) fresh breadcrumbs; 1/4 cup (40g) grated parmesan; 250g ricotta; 2 garlic cloves, crushed; 2 tablespoons olive oil; 3 cups (750ml) tomato passata (sugo)

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The chickpea flour in these thin pizza bases adds a lovely nutty favour. Prepare lots of different toppings and let guests assemble their own pizzas at the table.

2 cups (300g) chickpea flour (besan)
1 cup (150g) plain flour
2 eggs
300ml pure (thin) cream
1/4 cup (60ml) extra virgin olive oil, plus extra to brush
2 teaspoons dried oregano
Chargrilled asparagus, roasted cherry tomatoes, thinly sliced prosciutto, basil pesto, green salad leaves, basil leaves and ricotta, to serve

Polpetti in tomato sugo

250g each pork and veal mince
1 onion, finely chopped
1/2 cup (35g) fresh breadcrumbs
1/4 cup (40g) grated parmesan
250g ricotta
2 garlic cloves, crushed
2 eggs
2 teaspoons dried oregano
2 tablespoons olive oil
3 cups (750ml) tomato passata (sugo)

Method

1.

For the polpetti in sugo, combine all ingredients, except oil and passata, in a bowl. Season well, then, using your hands, form mixture into walnut-sized balls and place on a baking paper-lined baking tray. Chill for 30 minutes.
2.

Heat oil in a frypan over medium heat. Add the meatballs and cook, turning, for 3-4 minutes until browned all over. Drain fat, leaving 1 tbs oil in the pan, then return to medium heat.
3.

Add the passata and bring to a simmer. Reduce heat to low and cook for 25 minutes or until reduced and the meatballs are cooked through.
4.

To make the chickpea pizzas, whisk the chickpea flour, plain flour, egg, cream, oil, oregano and 2 cups (500ml) water together in a bowl until a smooth batter the consistency of runny cream.
5.

Preheat the oven to 150°C. Brush a 22cm non-stick frypan with a little oil and place over medium heat. Using 1/2 cup (125ml) batter for each pizza, coat the base of the pan, swirling to distribute evenly. Cook for 1-2 minutes, then turn and cook for a further 1 minute or until golden. Transfer to a tray and keep warm in the oven, loosely covered with foil. Repeat with remaining batter, brushing pan with more oil as needed, to make 6 pizzas.
6.

Top with polpetti in sugo and place all other topping ingredients in separate bowls and let guests assemble their own.