Prep 10 mins
Cook 40 mins
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
- 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.
I was so pleased at how easy and delicious this crust recipe was to make. I made it with a Basil Pesto and Sauteed Mushrooms.
This was super delicious! Reminded me of farinata, kind of like a flatbread. I used more toppings and half the oil (next time I will increase the salt by 50% too). The times were spot on for me and we did not have any trouble getting it out of our cast iron pan (loosened the edges first with a firm spatula). Yum yum!
I really like this concept and wanted this to work, so much that I tried making it twice so far and am not yet ready to give up. At first I tried doubling the recipe given that the reviews agree that this is a good size for one serving...bad idea on so many levels - the doubled batter was thin and watery. I added more flour to try to achieve the right consistancy only to have the cooked dough come out too thick. I made another batch, as written, and it was okay. The cooking times need to be a bit longer than called for and I note that both tries stuck to the pan. All of that said, it is yummy and worth the effort to perfect.