I started by rinsing and then roasting the can of chickpeas with garlic seasoning and rosemary at 350 for about 40 minutes. They were actually kind of tasty on their own.
Then added roasted chickpeas with about 1/4 cup parmesan and 1/4 monterey jack cheese to the food processor and it turned powdery-ish. Then added an egg and a bit more garlic and rosemary because we like extra garlic and rosemary.
Used a little flour to keep from sticking to the board and butter on my hands to keep the sticky to a minimum. Separated the dough into two pieces and pressed into circles and placed on cookie sheet and baked at 350 for about 20 minutes.
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| Before baking I added a light sprinkling of ground rosemary(front) and offered to add smoked paprika and rosemary to Kevin's crust (back) |
Once it came out of the oven we added our toppings:
One is a hawaiian style pizza with lots of cheese (back). I have been trying to cut back on the excess cheese but when it comes to pizza you can't skimp on the cheese.
The other pizza had cheese (obviously) and tomatoes and mushrooms (front).
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| Before |
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| After we like the cheese a little extra crunchy |
The Verdict:
Very much a keeper. We all enjoyed it and will be adding it to recipe box for future meals.
That looks like a fun experiment. Glad it was a hit!
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