Recipe by KelBel
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.
- 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 See How It's Made
- Preheat the broiler.
- Sift the chickpea flour with the salt into a medium bowl.
- 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.
- Heat 1 tablespoon of the olive oil in a 12" nonstick ovenproof skillet.
- Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top.
- Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes.
- Burst any large air bubbles with the tip of a knife.
- 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.
- Slide the pizza onto a work surface, cut into wedges and serve hot.