Red Pesto, Mushrooms and Asparagus Pizza (chickpea pizza dough)

Pizza anyone..?

Who doesn't like pizza, right? Fluffy deep dish pizza, thin and crispy crust or anything in between... I love pizza unconditionally, and especially the real deal home made pizza, which is simply the best! There is a lot tricks and shortcuts to make home made pizza crust in less than 30 min. You can use ready made flatbreads as a pizza base, which are pretty good - I do it quite often.

Yesterday I tried a really nice pizza crust recipe from the latest Donna Hay magazine (I absolutely love this mgz). The dough is made of  wheat and chickpea flour and its ready in 5 min! Comes out uber thin and crunchy. I changed the recipe slightly (its what I always do, haha).. I used gluten free flour instead wheat and beer instead water.

Red Pesto, Mushrooms and Asparagus Pizza

(serves 2)

dough

75 g chickpea flour

35 g gluten free flour or white wheat flour

1 tbsp extra virgin olive oil

1/2 tsp baking powder

1 tsp sea salt flakes

80 ml lager or water

toppings

red pesto or tomato sauce

mozzarella or provolone cheese

shiitake or/and chestnut mushrooms

asparagus

truffle oil

sea salt and freshly ground black pepper

Method :

1. Preheat oven to 240C, and prepare your topping. Slice the asparagus on a sharp diagonal about 4 cm thick, leaving the tips whole. Slice the mushrooms thinly. Set them aside while you prepare the crust.

2. Place the flours, baking powder and salt in a large bowl, add olive oil and beer and mix well to combine. Turn out onto clean work space and kneed until smooth. You can also through all dough ingredients into a bowl of stand mixer fitted with the hook attachment, and kneed until smooth dough forms. that will take 2 min!

3. Roll out thinly to about 35 cm diameter circle and place on a lightly greased pizza tray. Arrange your toppings, sprinkle with sea salt and pepper, and drizzl lightly with truffle oil. Bake 10-12 min until golden and crisp. 

ENJOY!!