Home Recipes Chickpea Pizza with Pistachio Nettle Pesto

Chickpea Pizza with Pistachio Nettle Pesto

Hardly a week goes by without putting pizza on the menu. Our new favorite pizza is this chickpea pizza with nut pesto! It is the perfect combination of healthy fats, proteins, and carbohydrates and it tastes super delicious. Try it yourself!

Featuring USA Pulses

Ingredients

120 g	chickpea flour
1/2 tsp	sea salt
1/2 tsp	pepper freshly ground
1/4 tsp	celery seed
1 tsp	parsley fresh; chopped
1 tsp	fennel fronds; roughly chopped
240 ml	water lukewarm
4–6 tbsps	olive oil divided
1	clove garlic minced
1	lemon zest
115 g	burrata broken into knobs
	large handful arugula baby; to top
	pea shoots to top
	salt sea, flaky
	pepper cracked
	For Toasted Pistachio Nettle Pesto
2	large bunches of stinging nettle leaves de-stemmed
2	cloves garlic roughly chopped
75 g	pistachios toasted
1	lemon juice and zest
115 g	parmesan cheese parmigiano reggiano; freshly grated and packed
1/2 tsp	salt sea
	pepper to taste
	olive oil (about 100 ml)

Step 1
Heat oven to about 232°C. In a large mixing bowl, whisk together chickpea flour, salt, pepper, celery seed, fennel fronds and parsley. Slowly whisk in lukewarm water, making sure to eliminate all lumps. Stir in 2 tbsps of olive oil. Fold in garlic and lemon zest. Let mixture sit and thicken for about 15 minutes (or up to 12 hours).
Step 2
While socca thickens, make pesto: Bring a large pot of water to a boil. Blanch your nettles: add leaves to a boiling pot of water for 1-2 minutes. Remove with tongs or a slotted spoon, and add to an ice bath to cool. Once greens are cool to the touch, strain and squeeze all water from the leaves. Roughly chop the blanched greens. Add to a food processor with garlic, pistachios, lemon juice and zest, parmigiano, salt and pepper. Pulse into a coarse paste. Then stream olive oil to desired consistency or about 104-155 g. Set aside.
Step 3
Drizzle about 2 tbsps of olive oil evenly into a cast iron 23 x 28 cm baking dish to preheat for about 5-6 minutes (or until pan is very hot). Carefully remove hot pan and pour in batter evenly.
Step 4
Top with sea salt, fresh pepper and bake for 12-15 minutes or until edges are browned and firm. If socca appears dry while baking or after, drizzle more olive oil over top. Let cool for 15-20 minutes. Then spread a thick layer of pesto over chickpea crust and dollop with burrata. Top with baby arugula, a sprinkling of pea shoots, flaky sea salt and freshly cracked pepper. Serve warm!

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Lunch

Chickpea Pizza with Pistachio Nettle Pesto

Ingredients

For Toasted Pistachio Nettle Pesto

Step 1

Step 2

Step 3

Step 4

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