Healthy

Spelt margherita pizza with ‘pepperoni’ chickpeas

Name: Spelt margherita pizza with ‘pepperoni’ chickpeas
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 tbs extra virgin olive oil; 400g can chickpeas, rinsed, drained; 1 tsp each onion flakes, toasted and crushed fennel seeds, and brown mustard seeds; 2 tsp smoked paprika (pimenton); 2 tsp dried chilli flakes; 1 spelt pizza base (from health food stores); 1/3 cup (80ml) Ardmona Pureed Tomatoes; 125g buffalo mozzarella ball, roughly torn; 2 basil sprigs, leaves picked

2 ratings

15m

Spelt margherita pizza with ‘pepperoni’ chickpeas

Jump to recipe

by Phoebe Wood

Mar 22, 2016

Mouth watering Italian flavours spring to life in this healthy, vegetarian pizza recipe by Phoebe Wood. Introducing: spelt margherita pizza with ‘pepperoni’ chickpeas.

2 tbs extra virgin olive oil
400g can chickpeas, rinsed, drained
1 tsp each onion flakes, toasted and crushed fennel seeds, and brown mustard seeds
2 tsp smoked paprika (pimenton)
2 tsp dried chilli flakes
1 spelt pizza base (from health food stores)
1/3 cup (80ml) Ardmona Pureed Tomatoes
125g buffalo mozzarella ball, roughly torn
2 basil sprigs, leaves picked

Method

1.

Heat oil in a large frypan over high heat. Add chickpeas and spices with a good pinch of salt and cook, stirring, for 5 minutes or until golden and crisp. Remove from heat and keep warm.
2.

Preheat oven to 220°C. Place pizza base on a baking tray and spread with passata. Season and top with torn mozzarella. Bake for 10 minutes or until base is crisp and cheese has melted. Remove from oven and scatter with fried chickpeas and basil. Cut into wedges, to serve.

Reviews 2