CHICKPEA FLOUR PIZZA
Source: Food and Wine Magazine archive by Madhur Jaffrey NOTE: After two reviews regarding the size of this, I have changed this to serving one.
Provided by KelBel
Categories Vegetable
Time 50m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- Sift the chickpea flour with the salt into a medium bowl.
- Slowly add 1/4 cup of the water, whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in the remaining 1/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary.
- Heat 1 tablespoon of the olive oil in a 12" nonstick ovenproof skillet.
- Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top.
- Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes.
- Burst any large air bubbles with the tip of a knife.
- Sprinkle the tomato, onion, Parmesan and pepper over the top, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes.
- Slide the pizza onto a work surface, cut into wedges and serve hot.
Nutrition Facts : Calories 432.6, Fat 44.9, SaturatedFat 8.2, Cholesterol 13.2, Sodium 1009.8, Carbohydrate 2.9, Fiber 0.6, Sugar 1.1, Protein 6.2
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