Barbecue Chickpea Pizza
- 35 min
- β β¬2.68
- 2 servings
- Easy
chickpeas, sweetcorn, and red sweet pepper: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
Equipment
- oven
Prepare
Wash red sweet pepper
Wash red sweet pepper, remove the stem and seeds, and cut into thin strips. Drain chickpeas in a sieve.
Cook
Rinse and drain thoroughly
Rinse and drain thoroughly. Drain sweetcorn in a sieve, rinse and drain thoroughly.
Mix tomato passata
Mix tomato passata, maple syrup, smoked paprika, rapeseed oil thoroughly in a separate bowl.
Mix tomato passata continue
Add tap water a spoonful at a time if needed for a spreadable or pourable sauce; set aside until assembly.
Season with iodised salt
Season with iodised salt, black pepper now and mix thoroughly before serving.
Preheat the oven to 230Β°C conventional
Preheat the oven to 230Β°C conventional. Stretch pizza dough thinly on baking paper, leaving a 1 cm rim.
Spread the prepared sauce made from tomato passata
Spread the prepared sauce made from tomato passata, maple syrup, smoked paprika, rapeseed oil thinly over the dough.
Distribute the prepared chickpeas
Distribute the prepared chickpeas, sweetcorn, red sweet pepper, nutritional yeast evenly on top, keeping the rim clear.
Finish
Bake pizza dough (II)
Bake on the lower rack for 18 minutes until the rim is golden and the base is firm. Rest for 2 minutes, then slice.
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