Chickpea parsnip pizza

I have no idea if you can call this a pizza or not. It does not have a glutinous pizza crust, no tomato sauce and definitely no cheese. The crust isn’t very crisp, the sauce is very thick, and the veggies are pre-fried. And it definitely doesn’t have the cheese stuffed edges that some fast-food joints offer. Nothing like a pizza, but I’m going to call it that anyway. Just because its layered the same way and cause I find it much more appealing than a regular one. And sticking to a historic ways of describing something isn’t for me. As long as you get the point of what this is. Who says that pizza needs cheese? I don’t.

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The ingredients are much more local and seasonal which is a big plus. You can find everything at the local farmers market, or in the garden. Roots and beet greens. The crust is an oven baked batter from chickpeas.

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You will get full, not the heavy disgusted way of full you get from a regular pizza but full enough to ask yourself why you didn’t stop earlier. Might be something characteristic with me, or as my friend put it: you don’t stop eating until you hate yourself. That is something I have to deal with, damn eating in moderation is hard. Every time I get full, I tell myself I just need a tiny bit more, and from there its just downhill. Don’t follow me, I’m just lucky I don’t get fat from it.

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Chickpea socca pizza crust
 
Serves: 2 crusts
What you need
  • 240 g chickpeas (I milled them myself) or chickpea flour
  • 2 cups water
  • 0.5 cup olive oil
  • 1 garlic clove
  • Salt
How to do it
  1. Mix the water, chickpea flour, halv of the oil, minced garlic and salt. Allow to sit for 1 hour.
  2. Make the topping and sauce, recipe below.
  3. Heat the oven to 220C or 425F. Place an oven proof pan in the oven until hot. Remove and add 1-2 tbsp oil to the pan. Add half the batter and cook in the oven for about 8 min. Once done, remove from the pan, and repeat with the other half of the batter.

Parsnip sauce with topping
 
What you need
  • Sauce
  • 1 tbsp oil
  • 3 medium parsnips
  • 1 leek, the white parts
  • 1-2 sprigs of thyme, leaves chopped (optional)
  • 1-2 cloves of garlic, sliced
  • Big splash of apple cider vinegar
  • Salt and pepper
  • Water
  • Topping
  • A big handful of beet greens, or other greens
  • Hydrated sun dried tomatoes, amount to your liking
How to do it
  1. Add the oil to a pan. Fry the leeks, garlic and parsnips until soft and golden brown on medium
  2. Mix all the ingredients in a blender and blend smooth.
  3. Use the same pan and quickly add the beet greens, just so the get a burnt touch, a few seconds might be enough.
  4. Add the sauce to the pizza crust. Top it with the beets and sun dried tomatoes.
  5. Put in the oven for 10-15 min, allowing the flavors to blend a bit and to get a crisp outer layer.

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