Romesco Pizza with Spiced Chickpeas and Lemony Arugula

serves 2 ingredients 1 pound gf/v pizza dough 3-4 tablespoons romesco sauce 1/4 cup spiced chickpeas (ingredients below) 1 1/2 cups baby arugula 1/4 of a red onion, sliced thin 1/4 cup tofu feta (or cheese of your liking, or no cheese at all) a handful of pitted kalamata olives, cut in half 2 tablespoons pignoli nuts, toasted juice from 1/2 a lemon 2 teaspoons olive oil, plus more for brushing pizza dough salt and pepper 1 bell pepper, roasted 2 garlic cloves, roughly chopped 2 tablespoons toasted blanched almonds (cooled) 1 teaspoon apple cider vinegar 3 tablespoons extra virgin olive oil coarse sea salt pinch of cayenne pepper or freshly ground pepper sautéed spiced chickpeas (there will be leftovers!) 1 can chickpeas (garbanzo beans), rinsed and drained 1/4 teaspoon cumin 1/2 teaspoon paprika 1/4 teaspoon fine grain sea salt 2 teaspoons extra virgin olive oil, for cooking instructions - make the romesco sauce roast the pepper over a gas flame set to medium-low, rotating it with tongs until charred evenly - about 15 minutes (if you don't have a gas stove, you can broil it in your oven). place pepper in a boil and cover tightly with plastic wrap (this creates steam to help peel the skin). once cool enough, cut the pepper and discard the stem and seeds, carefully peel the skin and discard. run the peppers under water to remove any excess char; dry, and blend in a food processor with remaining ingredients. season to taste with salt and cayenne (or ground pepper), place in refrigerator until ready to use (i like to make it a couple days in advance to let the flavors come together.) - make the sautéed chickpeas drain the chickpeas and rinse. place in a small bowl, add the spices and salt, mix. heat a small sauté pan on medium heat and cook the beans for 4-5 minutes. remove from heat but keep warm in the pan - make the pizza preheat oven to 400° and line a baking sheet with parchment paper flour your workspace and rolling pin; roll dough (or press) dough out to any shape desired with about a 1/4-inch thickness (less if you like your pizza thicker). fold the edges in a bit and pinch to create a crust brush with olive oil and pre-bake in oven for 5-7 minutes. while pizza is baking, toss the arugula with olive oil, lemon juice, salt and pepper, set aside remove from oven and top with romesco sauce, onions, olives and feta "cheese", place in oven and bake for roughly 10 minutes, until cheese has melted. remove from oven and slice. top each piece with pignoli nuts, arugula, and spiced chickpeas

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