Monday, January 30, 2017

Buffalo Chickpea & Tahini Pizza



So I tried this recipe http://minimalistbaker.com/spicy-buffalo-chickpea-wraps/ the other day and while it was tasty I wanted more texture.  So I changed it into a pizza and adjusted a few things and it is delicious!


Ingredients:

Pizza:
Pizza Crust (homemade or store-bought)
Tahini Pizza Sauce (ingredients, recipe below)
Kale, Spinach or Arugula             
Buffalo Chickpeas (ingredients, recipe below)
2 tbsp. chopped peanuts
¼ cup chopped red onion
½ cup quartered grape tomatoes
Mozzarella Cheese (to taste)
Parmesan Cheese (to taste)
Buffalo Sauce (to taste)

Directions:

Roll out pizza dough. Top with a little bit of mozzarella and then the tahini sauce (leaving a little to drizzle on the top). Lay the kale, spinach or arugula over the tahini sauce. Then add the chickpeas, chopped peanuts, red onions and cherry tomatoes.  Layer on more mozzarella and some Parmesan cheese. Drizzle the top with the reserved tahini sauce and more buffalo sauce.

Bake according to pizza dough recipe or package instructions.

Tahini Pizza Sauce:
¾ cup tahini
4 tbsp. maple syrup
4 tbsp. lemon juice
Hot water to thin

Add hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but spreadable.

Buffalo Chickpeas:
1 15-ounce can chickpeas, rinsed, drained and dried
1 tbsp. olive oil
3 tbsp. hot sauce
1/4 tsp garlic powder
pinch sea salt

Heat the oven to 400.

Add drained, dried chickpeas to a mixing bowl. Add olive oil, 3 tbsp. hot sauce, garlic powder, and a pinch of salt - toss to combine/coat.

Heat a cast-iron or oven-safe skillet over medium heat.  Once hot, add chickpeas and saute for 3-5 minutes. Then move the pan to the oven and bake 5-10 minutes until the beans are really dried out, longer if you want them crunchy, but watch carefully.