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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Source: Food and Wine Magazine archive by Madhur Jaffrey NOTE: After two reviews regarding the size of this, I have changed this to serving one. Ingredients:
2/3 cup garbanzo flour |
1/3 teaspoon salt |
1/2 cup water |
1/2 teaspoon rosemary, finely chopped |
3 tablespoons extra virgin olive oil |
2 tablespoons chopped tomatoes |
1 tablespoon onion, finely chopped |
3 tablespoons parmesan cheese, grated |
1/4 teaspoon black pepper |
Directions:
1. Preheat the broiler.
2. Sift the chickpea flour with the salt into a medium bowl.
3. 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 1/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary.
4. Heat 1 tablespoon of the olive oil in a 12 nonstick ovenproof skillet.
5. Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top.
6. Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes.
7. Burst any large air bubbles with the tip of a knife.
8. 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.
9. Slide the pizza onto a work surface, cut into wedges and serve hot.
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