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Serves : MAKES 8 WEDGES
© Zubin Schroff

How to Make It

Step 1    

Preheat the broiler. Sift the chickpea flour with the salt into a medium bowl. Slowly add 1/4 cup of the water, whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in the remaining 3/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary.

Step 2    

Heat 1 tablespoon of the olive oil in a 12-inch nonstick ovenproof skillet. Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top. Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes. Burst any large air bubbles with the tip of a knife.

Step 3    

Sprinkle the tomato, onion, Parmesan and pepper over the top, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes. Slide the pizza onto a work surface, cut into wedges and serve hot.

Notes

Chickpea flour is available at Indian and Middle Eastern markets, at health-food stores and by mail from Kalustyan's (800-352-3451).

Suggested Pairing

Among many white wine possibilities, consider a Entre-Deux-Mers from France.

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Aggregate Rating value: 5

Review Count: 1323

Worst Rating: 0

Best Rating: 5

Author Name: Melissa Burkland

Review Body: Wonderful texture and flavor. My iron skillet never looked so elegant. I mixed in fresh rosemary, fresh garlic, and sundried tomatoes into the batter and proceeded to fry it on the stove, then topped with vegan mozzarella and broiled it.

Review Rating:

Date Published: 2017-04-26