Serves 4
INGREDIENTS
Pizza base
- 500g (3 1/3 cups) spelt flour
- 2 Tbsp baking powder
- ½ tsp salt
- 1 Tbsp olive oil
- 1 cup (250ml) hot water, approximately
Topping
- 2 Tbsp extra virgin olive oil
- 400g can chickpeas, rinsed, drained
- 1 tsp onion flakes, toasted
- 1 tsp crushed fennel seeds
- 1 tsp brown mustard seeds
- 2 tsp smoked paprika
- 2 tsp dried chilli flakes
- 1/3 cup (80ml) pureed tomatoes
- 125g buffalo mozzarella ball, roughly torn
- 2 basil sprigs, leaves picked
METHOD
- Preheat oven to 220°C. Combine flour, baking powder and salt in a large bowl and make a well in the centre. Add the oil and enough water to form a soft dough. Transfer dough onto a lightly floured surface, kneading it gently for 1 minute.
- Divide dough into 4 equal portions. Roll out each portion into a 22cm round. Transfer bases to lightly greased pizza trays.
- Heat oil in a large frypan over high heat. Add chickpeas and spices with a good pinch of salt and cook, stirring, for 5 minutes or until golden and crisp. Remove from heat and keep warm.
- Spread with pureed tomatoes. Season and top with torn mozzarella. Bake for 10 minutes or until base is crisp and cheese has melted. Remove from oven and scatter with fried chickpeas and basil. Cut into wedges, to serve.
