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BG Diet
  • 0:15 Cook
  • 4 Servings


  • 2 tablespoons extra virgin olive oil
  • 400g can chickpeas, rinsed, drained
  • 1 teaspoon onion flakes, toasted
  • 1 teaspoon crushed fennel seeds
  • 1 teaspoon brown mustard seeds
  • 2 teaspoons smoked paprika (pimenton)
  • 2 teaspoons dried chilli flakes
  • 1 spelt pizza base (from health food stores)
  • 1/3 cup (80ml) Ardmona Pureed Tomatoes
  • 125g buffalo mozzarella ball, roughly torn
  • 2 basil sprigs, leaves picked


  • 1
    Heat oil in a large frypan over high heat. Add chickpeas and spices with a good pinch of salt and cook, stirring, for 5 minutes or until golden and crisp. Remove from heat and keep warm.
  • 2
    Preheat oven to 220C. Place pizza base on a baking tray and spread with passata. Season and top with torn mozzarella. Bake for 10 minutes or until base is crisp and cheese has melted. Remove from oven and scatter with fried chickpeas and basil. Cut into wedges, to serve.

Source: taste.com.au


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