Chickpea and ham pizza

  • Main
  • easy
  • Makes1
  • 30 minutes, plus 12 hours soaking and 4 hours braising chickpeas



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Chickpea and ham pizza

If making at home without a pizza oven, preheat a fan oven to 250°C
Soak the chickpeas in a large bowl with salt, rosemary, bay leaves and a pinch of bicarbonate of soda for 12 hours
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
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
Shape a 250g portion of dough, leaving the edges slightly thicker than the centre. Evenly distribute the chickpeas over the surface of the pizza
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)
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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