Barbecue Chickpea Pizza
- 35 min
- β β¬2.68
- 2 servings
- Easy
Main ingredients: chickpeas, sweetcorn, red sweet pepper, and pizza dough. Allow about 35 minutes for 2 servings.
Estimates per serving, whatever the number of servings. 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.
Cook
Drain chickpeas in a sieve
Drain chickpeas in a sieve, rinse and drain thoroughly. Drain sweetcorn in a sieve, rinse and drain thoroughly.
Mix tomato passata
Mix tomato passata, maple syrup, smoked paprika and rapeseed oil thoroughly in a separate bowl.
Add tap water
Add tap water a spoonful at a time if needed for a spreadable or pourable sauce; set aside until assembly.
Season with iodised salt and black pepper
Season with iodised salt and black pepper, then mix thoroughly before serving.
Preheat the oven
Preheat the oven to 230Β°C conventional. Stretch pizza dough thinly on baking paper, leaving a 1 cm rim.
Spread the sauce made from tomato passata
Spread the prepared sauce made from tomato passata, maple syrup, smoked paprika and rapeseed oil thinly over the dough.
Distribute the chickpeas
Distribute the prepared chickpeas, sweetcorn, red sweet pepper and nutritional yeast evenly on top, keeping the rim clear.
Finish
Bake on the lower rack
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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Recipe from VegPlan Β· https://vegplan.app/recipes/barbecue-chickpea-pizza
