Mini Spicy Chickpea, Avocado Pesto Pizzas
I have been playing around with bread and pizza doughs for the last few weeks, and having a lot of fun too. Making yeasted doughs are not as scary as I thought, they are actually quite easy to make. So, look forward too many new yeasted dough recipes in the coming weeks – enjoy
2-1/2 to 3 cups all-purpose flour
1 envelope Fleischmann's® Yeast
3/4 teaspoon salt
1 cup very warm water
3 tablespoons Lemon Olive Oil
3 Tablespoons of sugar
¼ cup Pistachios
2 ripe Avocados, pitted and skinned, when ready to use
2 cloves of garlic
hand-full of cilantro leaves
Salt and Pepper to taste
2 cans of chickpeas, drained and rinsed
1 can coconut milk
1 teaspoon curry powder
1 teaspoon turmeric
½ teaspoon cayenne pepper
salt and pepper to taste
Parsley of garnish
Dough First, it will need time to proof twice.
In a stand mixer fitted with the dough hook, add all the dry ingredients, start with 2 ½ cups of flour first, you can add more if the dough is too sticky later, keeping the salt and the yeast a part at this time. Add olive oil to bowl and then start the mixer on low at first, then slowly add the water to bowl. Once all the water has been added, turn up the speed on the mixer and let the hook work on the dough for about 5 minutes or until the dough is smooth.
Turn dough out onto a floured work surface and knead the dough for another 5 minutes, once the dough is nice and smooth and you can feel the elastic building in the dough, roll into a ball and place in an oiled bowl, cover with plastic wrap and let sit until it has doubled in size. Once doubled, turn out onto a floured work surface and knead for another 2 minutes, return to bowl, cover and let double in size again.
Preheat the oven to 400 degrees.
Line baking sheets with parchment paper
Turn out the dough, roll out into a long roll, and divide into 12 pieces. Roll out each of the pieces to about 6 to 8 inches rounds. Place on parchment lined baking sheets, and bake for about 10 to 15 minutes, they should develop nice char markets on the bubbles that form during the baking process. Remove and let cool.
While dough is baking, place a large skillet over high heat and add all the ingredients from the spicy chickpea section, bring to a boil and reduce and let simmer, you want almost all the liquids reduced when done.
Once the chickpeas and the pizza dough are done, start on the pesto. Place the nuts and the garlic into the food processor and pulse until “bread crumb” sizes mixture has formed. Now add the avocados and the cilantro, and turn on processor. Now drizzle in the oil until the desired thickness has been achieved, turn off and then season to desired taste.
Now to assemble, place pizza on a nice serving platter, spoon pesto onto pizza and top with the chickpeas and garnish with parsley – serve.