PIZZA WITH CHICKPEAS, OLIVES AND CHICKPEA FLOUR

  Time: 2 hours and 50 minutes (including rising time)
  Difficulty: easy
  Serves: 4

  INGREDIENTS

FOR THE DOUGH

• 400g strong flour for pizzas

• 120g chickpea flour

• 20g fresh baking yeast

• olive oil

• salt

FOR THE TOPPING

• pureed tomatoes (passata), as needed and desired

• mediterranean type black olives, as needed and desired

• 100g canned chickpeas, drained

• ricotta salata, or other grating cheese such as pecorino, or parmesan, as desired

• extra virgin olive oil, as desired

• salt and freshly ground black pepper, to taste

METHOD

Combine the two flours in the bowl with a pinch of salt, the crumbled yeast, a spoonful of oil and slowly add 250ml of water little by little, mixing it well. This is best done in a food processor with a bread attachment or other similar appliance.
Knead until the dough is smooth and elastic, then leave it to rise in a warm place, covered with a damp tea towel, for about 2 hours. Roll the dough out to form 4 round pizza bases and place each one on a pizza pan greased with oil.

Top the bases generously with the tomato passata, sprinkle them with salt, let them rest for 20 minutes then put them in a pre-heated oven at 250°C for about 20 minutes; take the pizzas out of the oven, top with the chickpeas, plenty of grated ricotta, the olives, freshly ground pepper, a drizzle of extra virgin olive oil then bake again for a couple of minutes, just enough time for the chickpeas to warm through, and the cheese to melt. Remove from the oven, then serve immediately, piping hot.