300 g chickpea (gram) flour
Pesto and pea topping
30 g cashew nuts
1 small garlic clove, crushed
50 g rocket bag
1 tbsp parmesan, finely grated
1 ball mozzarella, thinly sliced
handful fresh baby spinach leaves
50 g frozen peas, defrosted
Kale and olive topping
100 g curly kale, chopped and blanched
handful Kalamata olives, quartered
a few sun-dried tomatoes chopped roughly
50 g soft goat's cheese
1 tsp garlic oil for drizzling
- Whisk the chickpea flour with 400ml water, 1 tsp salt and ½ tsp pepper. Leave for 30 minutes.
- To make the pesto, pulse the cashew nuts in a small food processor, then add the garlic and rocket and pulse again. Gradually add 3 tbsp olive oil, then whizz in enough water to make a drizzling sauce. Stir in the parmesan and season.
- Heat the oven 220C/fan 200C. To make the bases, heat a small non-stick frying pan or pancake pan and brush or spray with a little oil. Pour in enough batter to make a thin pancake about 14cm across, then cook for a few minutes until golden. Flip and cook on the other side. Repeat with the rest of the batter to make about 10 bases.
- Arrange half the bases on a baking sheet, add the mozzarella and cook until just melted. Add spinach leaves, peas and a drizzle of pesto to the mozzarella-covered bases. Top the rest with the blanched kale, olives, tomatoes and goat’s cheese, and finish with a drizzle of garlic oil.