Woman’s Day Australia – July 08, 2019

Everyday

food

PROSCIUTTO

& ROCKET

SOCCAPIZZA

MAKES 4 PREP+ COOK

1 HOUR+ STANDING

✦2 cupschickpeaflour

✦1 tspgarlicpowder

✦ 21 / 3 cupswater

✦¼cupextra-virginoliveoil,

plusextra2 tsp

✦3 heirloomtomatoes

✦1 smallclovegarlic,

crushed

✦¼cupbasilleaves

✦2 buffalomozzarella,

sliced

✦200gshavedprosciutto,

torncoarsely

✦2 cupsbabyrocketleaves

✦^1 / 3 cupflakedparmesan

1 Combinechickpeaflourand

garlicpowderina largejug.

Season.Whiskinwaterandoil,

stand 30 mins.

2 Meanwhile,blendorprocess

onechoppedtomatowith

garlicandbasiluntilsmooth.

Seasontotaste.

3 Preheatovento240°C.

Linetwolargeoventrayswith

bakingpaper.

4 Heata greased27cmfrying

pan(20cmbase)overmedium

heat.Add¼ofthechickpea

mixturetothepan.Cook5 mins

oruntilcookedthroughand

baseis goldenandcrisp.Slide

baseoutofpanontotray,

browned-sidedown.Repeat

tomake4 basesintotal.

5 Spreadbaseswiththetomato

mixture.Topwithmozzarella.

Sliceremainingtomatoesand

placeovermozzarella.

6 Bakepizzas 15 minsoruntil

goldenandcrisp.Topwith

prosciutto,rocketandparmesan.

Drizzlewithextraoil.

Indulging is easy withthese rich, low-carbcreations

GUILT-FREE PIZZA

TIP

You can use

large bocconcini

instead of

buffalo

mozzarella.