Servings:
4
Prep time:
25
Cooking time:
10
INGREDIENTS
- For the bases:
- - 400g type 0 wheat Flour
- - 100g durum wheat semolina
- - 13g fresh brewer’s yeast
- - 1 teaspoon brown Sugar
- - 1 teaspoon Salt
- - Extra virgin olive oil
- For the topping:
- - 600g cherry tomatoes
- - 300g boiled Chickpeas
- - 1 lemon
- - 1 clove of garlic
- - parsley
- - 1 teaspoon tahini sauce
- - 1 tablespoon coriander, grains
- - 1 teaspoon cumin seeds
- - Extra virgin olive oil
- - Salt
- - pepper
INSTRUCTIONS
- Melt the crumbled yeast with 200ml lukewarm water and sugar and let it sit for 10 minutes. Then, combine 2 tablespoons oil. In another bowl, melt the salt with 100ml lukewarm water.
- In a bowl, combine the flour and the semolina, then add the water and the yeast. Now add the water with salt and knead until the dough is elastic. Create a ball, brush some oil on top and place it in a bowl, covered with cling film. Let it raise for about 2.45 hours.
- Split the dough into 4 smaller balls, cover them with a cloth and raise for 35 minutes.
- Keep two tablespoons of chickpeas to side and place the others in a food processer with the tahini, the lemon juice, 2 tablespoons oil, the peeled garlic, salt and pepper. Blend, add a little bit of water to obtain a thick and consistent cream.
- Chop the tomatoes, add the leftover chickpeas and season with 1-2 tablespoons oil, some salt and pepper, the ground cumin and coriander and one handful of minced parsley.
- Level the dough to create 4 20cm by 10cm ovals. Brush both of the sides with some oil and cook them on a cast iron until they look golden on both sides.
- Place the pizza bases on a cutting board and spread the chickpeas sauce on top. Then, distribute the tomato and chickpeas topping and season with a little bit of oil. Serve them warm or cold.
