Food recipes
Chickpea Flour Pizza
Chickpea Flour Pizza Ingredients: wheat flour, white, all-purpose, unenriched salt, table water, bottled, generic spices, rosemary, dried oil, olive, salad or cooking tomatoes, red, ripe, raw, year round average onion...
Chickpea Flour Pizza
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
spices, rosemary, dried
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
onions, raw
cheese, parmesan, hard
spices, pepper, black
Directions:
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
spices, rosemary, dried
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
onions, raw
cheese, parmesan, hard
spices, pepper, black
Directions:
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.