Chickpea Flour Pizza

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.

• Ready In: 50 mins
• Serves: 1

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.