The Jew And The Carrot

Chickpea Pizza with Harissa and Spinach

By Molly Yeh

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Makes two personal pizzas

1 cup chickpea flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
a few cracks of black pepper
1 cup water
olive oil, to coat the pan
About 2 tablespoons harissa* (this amount may vary depending on your taste and how hot your harissa is)
1/2 large onion, chopped and caramelized
1 cup packed fresh spinach, chopped
1/2 cup shredded mozzarella cheese

*For homemade harissa, I recommend “Jerusalem’s recipe. I like using Fresno chiles so that it’s not too hot, which means I can pile it on my pizza.

1) Preheat oven to high broil.

2) In a medium bowl, combine the chickpea flour, baking powder, salt, and pepper, and then whisk in the water. Whisk until you have a smooth batter.

3) Heat a large oven safe skillet on the stove over medium heat and coat the bottom with oil. Pour in half of the batter and tilt the pan to distribute it evenly. It will be about 8-10 inches. Cook for a few minutes, until the bottom is browned and comes away easily from the pan, and then flip to do the same on the other side.

4) Remove the crust from the heat. Spread on the harissa and top with half of the onion, spinach, and mozzarella. Place in the oven for about 1-2 minutes, or until the cheese is melted.

5) Repeat with the other half of the batter and toppings. Leftovers are great the next morning cold!

Enjoy!


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