Chickpea Banh Mi Pizza

Chickpea Banh Mi Pizza

Things around the farm have been quite busy lately. With warmer temperatures our garlic has tripled in size, the spring greens are flourishing in the greenhouse and our electric deer fence has finally been set up. Taylor's been working on the construction of our second hoop house (with a little help from his dad!) and our chicks are all doing really well (although we did loose a couple-which is to be expected when they're that young). I don't want to jinx anything but so far the season is off to a great start. We decided a pizza and beer night was in order after a somewhat hectic weekend. Both Taylor and I have been fans of the Vietnamese sandwich banh mi and this untraditional pizza version is absolutely delicious. The sauce has quite the kick but you can tame it down or spice it up to your liking. There are a couple of steps to this pizza but trust me-it's a cinch to whip up especially if you prepare your sauce and pickled veggies ahead of time. I hope you all love this spicy pizza as much as we do. Crack open a few beers, sit back and enjoy a date night in with someone you love. Cheers from Tumbleweed Farm.

Chickpea Banh Mi Pizza

Prep Time: 45 minutes
Cook Time: 30 minutes
Serves: 1 pizza

Ingredients

Pizza
  • 1 ball of your favorite pizza dough
  • olive oil for baking
Pickled Vegetables
  • 1 cup matchstick-cut carrots
  • 1 cup sliced radishes
  • 1 large jalapeno pepper, seeded and sliced into thin rounds
  • 1/2 cup rice vinegar
  • 1 Tablespoon granulated sugar
  • 1/2 teaspoon salt
Spicy Tahini Sauce
  • 1/4 cup tahini
  • 1-3 Tablespoons sriracha sauce (more or less depending on spice tolerance)
  • 1 Tablespoon low sodium tamari sauce (or soy sauce)
  • 1 Tablespoon pure maple syrup
  • 1 Tablespoon rice vinegar
  • water to thin if necessary
Chickpeas
  • 1 Tablespoon low sodium tamari sauce
  • 1 Tablespoon pure maple syrup
  • 2 teaspoons rice vinegar
  • 1 cup cooked chickpeas (if from the can rinsed, drained and patted dry)
  • 1 Tablespoon sesame oil
Toppings
  • 1 cup cilantro, finely chopped
  • squeeze of fresh lime juice

Preparation

  1. In a large bowl submerge the vegetables into the vinegar, sugar and salt mixture. Cover with a dish towel and place in the fridge for at least 45 minutes.
  2. Prepare the spicy tahini sauce by combining all the ingredients and whisking until smooth and creamy. Start with less sriracha and add more as you taste test. The sauce should be thick and spreadable. If it's too thick add a water 1 teaspoon at a time to thin if necessary. Set aside.
  3. Preheat the oven to 400F. In a bowl whisk together the tamari, maple syrup and vinegar. Set aside. Toss the chickpeas with the sesame oil and place on a parchment lined baking sheet. Bake until lightly golden but not too crisp. About 15-18 minutes. Shake the pan a couple of times throughout cooking. Remove the chickpeas from the oven and drizzle with the tamari/maple mixture.
  4. Increase the oven temperature to 450F. Roll out the pizza dough and lightly brush it with olive oil. Place in the oven and bake until golden brown. About 12-15 minutes.
  5. Spread the sauce over the pizza and top with chickpeas, pickled vegetables, cilantro and a squeeze of fresh lime juice.

Notes

*Use this recipe as a guide. Adjust measurements and ingredients as needed. *Cooking times will vary from kitchen to kitchen so keep that in mind. *Taste test as you go. *If you have extra pickled vegetables and sauce store them in air tight containers in the fridge. *Above all have fun in the kitchen.

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