PIZZA WITH CHICKPEA PUREE AND MORTADELLA

Credits: Irene Mattacchioni

Method

Chickpeas

Soak the chickpeas in a saucepan overnight. The next day, boil them for an hour in a pot full of water with 1 garlic clove and a sprig of fresh rosemary. Once boiled, blend them to obtain a puree. Season with a drizzle of extra virgin olive oil and salt.

Pizza

Mix the flour and the brewer’s yeast. Knead with 700 ml of water. Add salt, oil, and 100 ml more water. Knead for a long time, then let rest for about 10 minutes. Fold the dough, several times, inward. Place in an oil-greased bowl and cover with plastic wrap. Put it in the fridge and let rise for 24 hours. Take the dough out of the fridge and let it rest at room temperature for about 2 hours. Roll out the dough. Bake at maximum temperature in the lower part of the oven. Once cooked about halfway, place the pan on the middle rack of the oven.  Cooking times vary depending on the type of oven, but generally around 11 minutes. Once the dough is cooked, evenly spread the chickpea puree on the pizza, then add the mortadella and a bit of fresh chopped parsley. Finish with a drizzle of extra virgin olive oil.