Ingredients
For the Flatbread
- 1 pizza dough cut into 2 pieces
For the Toppings
- 1 cup canned or fresh tomato if canned, then drain
- 1 cup canned chickpeas drained
- ½ inch fresh ginger peeled and finely diced
- ½ yellow onion
- ½ head cauliflower
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon fennel seeds
- ½ teaspoon turmeric powder
- ¼ teaspoon chili flakes
- ½ cup goat or feta cheese crumbled
- ¼ cup fresh cilantro roughly chopped
- ¼ cup fresh parsley roughly chopped
Servings: servings
Units:
Instructions
- Prepare your mise en place.
- Preheat oven to 500°F.
The Vegetables
- Pour the tomatoes and chickpeas into a strainer to drain away the juice. Set aside the tomatoes and chickpeas only.
- Peel the ginger and finely dice.
- Thinly slice the onion and break the cauliflower into small pieces.
- Heat a sauté pan with the oil on medium high heat.
- Add the ginger, onions, salt and pepper and cook until the onions are soft.
- Add the tomatoes, chickpeas, and cauliflower.
- Add the fennel seeds, turmeric, chili flakes, stir and sauté for 3-4 minutes.
The Flatbread
- Roll out each piece of dough into a 10-11 diameter circle-about ¼ inch thick.
- Place on a 10-inch pizza pan, gently stretching the dough to cover the entire pan. (Careful not to tear it)
- Sprinkle the cheese over each pizza leaving about a ½ inch ring around the edge for a crust.
- Pour the cauliflower mixture on top of the cheese and spread evenly.
- Bake for 20 minutes or until the edges of the dough is brown and crispy and the cauliflower begins to slightly brown.
- Top the pizza with fresh cilantro and parsley leaves.
- Cut into 8 pieces and serve hot or at room temperature. Enjoy!
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