Chickpea pizza with tomatoes & olives
- Details
- Leave a Comment
This chickpea flour dish originated in Italy. It can be served in many variations being as simple as with no topping. Slice this pizza in 8 to serve as a meal or slice in smaller portions for small finger food starters. This dish can be served warm or at room temperature and it is ideal for preparing ahead of time.
Ingredients
- 2 cups chickpea (besan) flour
- 1 teaspoon salt
- 2 cups warm water
- 2 ripe tomatoes – washed, deseeded, diced
- 2 spring onions – washed, sliced finely
- 10 black olives – pitted, halved
- 1 tablespoon fresh rosemary – washed, stems removed, sliced finely
- 4 tablespoons olive oil
Directions
- In a medium size bowl add flour, salt and water. Combine to a smooth batter with a whisk utensil. Place a damp cloth to cover the bowl and rest for 2 hours.
- Prepare the vegetables.
- Preheat fan-forced oven to 200C / 390F.
- In a baking dish (approximately 20 x 32cm / 7.5 x 12.5in) brush 1 tablespoon of olive oil into the pan base and sides. Place in oven for 5 minutes and remove.
- Gently stir the remaining oil into the batter mixture. Pour into heated baking dish and add topping, spreading out each ingredient.
- Place dish into oven and cook for 15-20 minutes or until golden brown. Remove and cut into serving slices. Serve.
Eggplant stacks
Eggplant stacks will look very elegant as a starter for an impressive dinner party and taste just as good as they look. Be warned it is a labour intensive dish and surely will be a labour of love…
Mozzarella eggplant stacks
Mozzarella eggplant stacks can be offered as a more elegant eggplant lasagne. They can be served as a starter or as a main. There is a quite a bit of effort involved with preparation and once…
Easy zucchini fritters with spelt & brown rice flour
This dish is a quick and easy meal served ideally with a salad. You can cook with any type of oil, our preference is olive oil. After cooking place fritters on absorbent paper to absorb oil…
Lemon paprika mixed bean & tomato salad
This salad is great to take on picnics or for barbecues. It also stores well in the fridge in an airtight container for a number of days to be used as an accompaniment to other…
Veal shank stew
Commonly known as Osso Buco in Italy, this dish uses veal on the bone. This allows it to remain nice and tender while stewing with a rich sauce and combination of vegetables. Within 20 minutes you should…
