Ingredients (11)

• 2 tbsp extra virgin olive oil
• 400g can chickpeas, rinsed, drained
• 1 tsp onion flakes, toasted
• 1 tsp crushed fennel seeds
• 1 tsp brown mustard seeds
• 2 tsp smoked paprika (pimenton)
• 2 tsp dried chilli flakes
• 1 spelt pizza base (from health food stores)
• 1/3 cup (80ml) passata
• 125g buffalo mozzarella ball, roughly torn
• 2 basil sprigs, leaves picked

Method

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• Step 1 Heat oil2 tbsp extra virgin olive oil in a large frypan over high heat. Add chickpeas400g can chickpeas, rinsed, drained and spices1 tsp crushed fennel seeds|1 tsp brown mustard seeds|2 tsp smoked paprika (pimenton) with a good pinch of salt and cook, stirring, for 5 minutes or until golden and crisp. Remove from heat and keep warm.
• Step 2 Preheat oven to 220C. Place pizza base1 spelt pizza base (from health food stores) on a baking tray and spread with passata1/3 cup (80ml) passata. Season and top with torn mozzarella125g buffalo mozzarella ball, roughly torn. Bake for 10 minutes or until base is crisp and cheese has melted. Remove from oven and scatter with fried chickpeas and basil2 basil sprigs, leaves picked. Cut into wedges, to serve.