BBQ Chickpea Pizza

  • Preparation : 20 minutes

  • Cooking : 30 minutes

  • Yield : 4-6 portions


The recipe

  • 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.

  • 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 well tenderized, add the chickpeas, mix and cook for about 2 minutes.

  • Add the barbecue sauce, ketchup and brown sugar. Mix well.

  • Raise the fire to medium-high. When the pan is hot and the sauce is bubbling, add water and stir so that the liquid is homogeneous.

  • Lower the heat to the lowest setting and allow the sauce to reduce, stirring from time to time to prevent the mixture 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.

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