Recipe: Pan-fried chickpea pizzas
How to Make:
- 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.
- Preheat the oven to 150C. 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.
- Place topping ingredients in separate bowls and let guests assemble their own.
Time for preparing:
20 min.
Servings:
6
Ingredients:
- 2 cups (300g) chickpea flour (besan) (see Notes)
- 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, to serve
- Cherry tomatoes, roasted, to serve
- Prosciutto, thinly sliced, to serve
- Basil pesto, to serve
- Green salad leaves, to serve
- Basil leaves, to serve
- Ricotta, to serve
- Polpetti in tomato sugo (see related recipe), to serve
