Soak chickpeas for 8 to 12 hours. After soaking, rinse (do not collect the soaking water) and bring to a boil and simmer for about 1-2 hours or until the chickpeas are tender. Drain.
To make the pizza dough, see our pizza dough recipe on our site.
Preheat oven to 425°F (220oC).
In a frying pan, over low heat, soften the onion and bell pepper in olive oil. Add a pinch of salt.
When the onion and bell pepper are tender, add the chickpeas, stir, and cook for about 2 minutes.
Add the barbecue sauce, ketchup and brown sugar. Mix well.
Increase the heat to medium-high. When the frying pan is hot and the sauce is bubbling, add the water and stir until the liquid is homogeneous.
Reduce the heat to the lowest possible setting and allow the sauce to reduce, stirring occasionally to prevent it from sticking to the pan.
When water has evaporated, remove from heat.
On a baking or pizza sheet, place the pizza dough.
Spread chickpea mixture over pasta.
Add the mozzerella.
Bake for about 20 minutes or until cheese and dough are golden brown.
Remove from the oven and let stand for a few minutes.
