Chickpea pizza with tomatoes & olives
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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.
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