Thai Chickpea Pizza
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SOURCE: Eat, Drink and Be Vegan by Dreena Burton
There are no words to describe the love I have for this recipe. Hands down, my favourite food!
There are no words to describe the love I have for this recipe. Hands down, my favourite food!
Ingredients
Peanut Sauce
2/3 cup natural creamy peanut butter 
1/3 cup ketchup
2 tablespoons rice vinegar
2 tablespoons light tamari
2 large cloves garlic, quartered
1 1/2 teaspons ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup non-dairy milk (I use rice milk)
1-2 tablespoons water (or additional milk)
1 1/2 - 2 teaspoons agave nectar
Pizza & Toppings
1 10-12 inch/25-30cm pizza shell*
1 cup cooked chickpeas
1 cup red bell pepper, chopped
3/4 cup fresh pineapple (or canned pineapple, drained)
1/2 cup onion (thinly sliced)
1/2 cup bean sprouts
peanuts, chopped (for garnish)
Directions
1. To prepare peanut sauce - In a food processor, add peanut butter, ketchup, rice vinegar, tamari, garlic, ginger and red pepper flakes and puree until smooth, scraping down sides of bowl as needed. Add rice milk and puree again until smooth (add 1-2 tbsp water to thin if desired-sauce should be thick enough to spread on pizza and not runny). Taste test, and if you would like a touch of sweetness, add agave nectar.
2. Preheat oven to 425F. Spread peanut sauce evenly on pizza shell. Distribute chickpeas, bell pepper and pineapple evenly over sauce. Bake for 17-20 minutes (if using wraps rather than crust, 17 minutes should be plenty), sprinkling on onions for last minute of cooking, until crust is golden and toppings have been heated through. Serve sprinkled with bean sprouts, and a handful of chopped peanuts.
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