Basil-Chickpea Flatbread
Time: 30 minutes | Yield: 8 slices
Ingredients
1 (11- to 12-inch) pre-made thin pizza crust
¼ cup unsalted roasted cashews
1 cup canned chickpeas, rinsed
1 clove garlic or ½ teaspoon minced garlic
2 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon ground pepper
½ cup fresh basil leaves, thinly sliced
2 cups baby spinach
2 medium tomatoes, sliced
½ cup shredded part-skim mozzarella cheese
2 tablespoons Parmesan cheese
Directions
1. Preheat oven to 425°F. Line a large baking sheet with aluminum foil and place pizza crust on top.
2. Place cashews in a food processor and pulse until coarsely chopped. Add chickpeas, garlic, 1 Tbsp. oil, salt, and pepper; pulse to combine. Add basil and pulse to a sandy consistency, 2 to 3 times.
3. Brush the remaining 1 Tbsp. oil over the pizza crust. Spread the chickpea mixture evenly over the crust. Top with spinach, tomatoes, mozzarella, and Parmesan cheese.
3. Place flatbread in the oven and bake until the cheese is melted and the crust is crisp, about 15 minutes. Cut the pizza into 8 slices to serve.
Recipe and photo adapted from EatingWell