chipotle chickpea & tofu flatbread

feeling a sense of déjà-vu? ditto. if you’re thinking to yourself, ‘um, i think this gal needs to get some groceries.’, you’re right. clearly, i’m repurposing leftover ingredients from last night’s dinner. call it boring, or call it clever. ;)

i thought i’d get inventive with making pizza… without cheese. (yes, a grocery run is on the to-do list this weekend. ;) here’s the skinny on my chickpea flatbread culinary experiment…

– preheat oven to 400F

prep the toppings:
– 1/2 can of chickpeas (drained, blended until smooth like hummus)
– 1/8 cup peppadew peppers (sliced)
– 1/2 red bell pepper (cored, sliced)
– 1/2 cup organic raw tofu (sliced into bite-sized chunks)
– 1 cup fresh organic arugula

prep the dough:
– sprinkle some whole-wheat flour on a clean surface before rolling out the fresh pizza dough (i bought some fresh from the bakery.)
– using a rolling pin, flatten out the dough into a thin, round pie
– sprinkle some more flour on the dough pie, flip over before applying the rolling pin again
– place the prepped dough pie on a pizza stone (at room temperature) or a lightly-greased, round baking pan

prep the pie:
– spread hummus evenly on pizza dough
– add arugula leaves, then peppadew peppers, tofu & red peppers
– season w/ 1 tsp chipotle blend  (combo of spices incl chipotle powder, ground paprika, cumin, coriander, granulated onion, garlic powder)
– add a dash of hot sauce

bake the pie:
– bake flatbread at 400F for 20min, or until crust is golden brown
– remove from oven & allow to cool on rack before slicing

food styling:
– serve w/ organic mixed greens on the side
– pairs nicely w/ your fave lager

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