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ChicKpea and ham pizza

Chickpea and ham pizza

  • Main
  • easy
  • Makes 1
  • 30 minutes, plus 12 hours soaking and 4 hours braising chickpeas

PT30M

PT16H

1
If making at home without a pizza oven, preheat a fan oven to 250°C
2
Soak the chickpeas in a large bowl with salt, rosemary, bay leaves and a pinch of bicarbonate of soda for 12 hours
  • 80g of white chickpeas, preferably from the Caiatine hills
  • 3 bay leaves
  • 1 sprig of rosemary
  • 1 pinch of bicarbonate of soda
  • salt
3
After this time, drain and transfer to a large pan. Cover with cold water, bring to the boil and continue to cook for another 4 hours before draining, ensuring the chickpeas are fully cooked through, but holding their shape
4
When the chickpeas are ready, quickly sauté a clove of garlic in a large frying pan. Add the chickpeas and cook for about 5 minutes over a high heat
  • extra virgin olive oil, Franco uses oil from Caiazzo
  • 1 garlic clove
5
Shape a 250g portion of dough, leaving the edges slightly thicker than the centre. Evenly distribute the chickpeas over the surface of the pizza
6
Cut the fior di latte cheese into thin strips and distribute them evenly over the pizza. Drizzle over a little extra virgin olive oil then cook in the pizza oven for about 90 seconds (or in the fan oven for 6–7 minutes)
  • 80g of fior di latte cheese
  • extra virgin olive oil, Franco uses oil from Caiazzo
7
Cut the Lonzarda ham into thin strips and evenly distribute all over the pizza. Add the lettuce and serve
  • 1 slice of air-dried ham, Franco uses Lonzarda black pig ham from Caserta
  • 30g of frisée lettuce

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  • Chickpea and ham pizza

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