Buffalo chickpea pizza with white garlic sauce
If you like garlicky, spicy flavours, this pizza is for you! And don't let the picture trick you into thinking it is unhealthy: it is actually quite well balanced, with a macro profile of 14%/53%/32% in protein/carbs/fat, and a complete amino acid profile. Try it without delay!
Recipe inspired from Vegan Richa's Everyday Kitchen cookbook.
Ingredients
- Buffalo chickpeas
- 400g cooked chickpeas (200g raw)
- 80g hot sauce (tabasco, or any other hot sauce - use a spice level that suits you)
- 45g sriracha sauce
- 12g olive oil
- 1 tsp white vinegar
- Pizza crust
- 300g wheat flour
- 40g semolina
- 12g olive oil
- 1/2 tsp sugar
- 1/2 tbsp instant yeast
- 205 mL warm water
- Other ingredients
- 1 batch of white garlic sauce
- 60g baby spinach
- 40g shredded vegan cheese
Instructions
- Buffalo chickpeas
- If starting from raw chickpeas, soak them for ~8h (I usually soak them overnight), and boil them until they are done. It is OK to overcook them a bit as we will mash some of them later. Depending on the type of chickpeas, you may need/want to skin them as well but it takes a lot of time (I only do this for chickpeas that have a thick skin).
- Drain them, and mix them well with the sriracha sauce, hot sauce, olive oil, and white vinegar.
- Reserve in the fridge.
- Pizza crust
- Dilute the yeast in the water and the sugar. Stir, and let it sit for ~ 15 min.
- Mix together the flour and semolina in a large bowl.
- Add the water + yeast, and olive oil to the bowl and knead thoroughly to get a smooth dough.
- Cover the bowl with a clean towel and let it double in size at room temperature (~3h).
- Punch the dough down to let the air out, and let it rise again.
- Assembly
- Preheat your oven at 200°C.
- Brush with olive oil an oven dish large & deep enough to contain all the fillings.
- Punch the dough down again to let the air out. On a baking paper and using a rolling pin, flatten the dough into the shape of the oven dish.
- Transfer the dough from the baking paper to the oven dish.
- Layer the baby spinach, then add the buffalo chickpeas, pour the white garlic sauce, and top with shredded vegan cheese.
- Bake for ~22 min (it depends on your oven, so watch carefully).
- Serve with a side of lettuce. I find this dish is only tasty when it is hot, so if you have leftover you want to eat the next day, make sure you heat them up first!