This recipe is a new twist on a classic. A lemon ricotta chickpea pizza that provides a plethora of new tastes for you to enjoy, while being gluten free and vegetarian.
2 cups chickpea flour
6 tbsp olive oil + more for coating the pan
1-2 cups room temperature water
½ tsp salt
2 cups cherry tomatoes
2 cups ricotta cheese
zest of one lemon
2 preserved lemons, insides discarded and skins cut into thin strips
½ cup crumbled mozzarella cheese
¼ cup grated parmesan cheese
red pepper flakes
1 cup arugula
1 bunch parsley
2 bunches of basil
¼ cup olive oil + more if needed
½ cup toasted pumpkin seeds
Preheat oven to 400°F.
In a medium sized bowl, combine chickpea flour, olive oil, some water (1 cup of water to start) and salt. Whisk until there are no lumps and the consistency is that of pancake mix. You may need to add the remaining water at this point.
In a 12” cast iron pan, generously coat the bottoms and sides with olive oil. Place in the preheated oven for 5 mins.
Carefully, take the hot pan out and immediately add the chickpea batter, coating the bottom of the pan. Place back in the oven for about 5 mins until the bottom is crispy. Flip and cook for another 5 - 10 mins or until the bottom of your pizza is crispy.
Meanwhile, place the cherry tomatoes on a parchment lined baking sheet and sprinkle with about 2 - 3 tablespoons of oil, seasoning the tomatoes with salt and pepper to your liking. Place in the oven for about 5 - 7 mins until the tomatoes are softened.
Place the ricotta in a medium sized bowl. Add the zest, salt and about 2 tbsp olive oil. Fold until combined.
When the crispy dough comes out of the oven, immediately add the ricotta mixture to the hot dough and spread to the edges. Then, add the roasted tomatoes, a large dollop of the arugula pesto, some lemon preserve strips and crumbled mozzarella. Place back in the oven just until the mozzarella melts (roughly 3 - 4 mins).
Remove the fully cooked pizza from the pan, grate parmesan on top and sprinkle with red pepper flakes to serve and enjoy!