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.
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.
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.
- 240 g chickpeas (I milled them myself) or chickpea flour
- 2 cups water
- 0.5 cup olive oil
- 1 garlic clove
- Mix the water, chickpea flour, halv of the oil, minced garlic and salt. Allow to sit for 1 hour.
- Make the topping and sauce, recipe below.
- 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.
- 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
- A big handful of beet greens, or other greens
- Hydrated sun dried tomatoes, amount to your liking
- Add the oil to a pan. Fry the leeks, garlic and parsnips until soft and golden brown on medium
- Mix all the ingredients in a blender and blend smooth.
- Use the same pan and quickly add the beet greens, just so the get a burnt touch, a few seconds might be enough.
- Add the sauce to the pizza crust. Top it with the beets and sun dried tomatoes.
- Put in the oven for 10-15 min, allowing the flavors to blend a bit and to get a crisp outer layer.