Food recipes
Chickpea Flour Pizza with Tomato and Parmesan
Chickpea Flour Pizza with Tomato and Parmesan Ingredients: chickpea flour (besan) salt, table water, bottled, generic spices, rosemary, dried oil, olive, salad or cooking tomatoes, red, ripe, raw, year round average o...
Chickpea Flour Pizza with Tomato and Parmesan
Ingredients:
chickpea flour (besan)
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 3/4 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-inch 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:
chickpea flour (besan)
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 3/4 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-inch 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.