Tortilla Pizzas with Pepperoni Chickpeas
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
Tortilla Pizzas with Pepperoni Chickpeas
Description
This recipe prepares chickpeas seasoned with smoked paprika, minced onion, garlic powder, crushed red pepper, oregano, salt, and pepper. After drying and removing excess skins, the chickpeas are coated in olive oil and crisped in a skillet to develop texture and concentrate flavor. Separately, burrito-size flour tortillas are placed on a baking sheet, lightly sprayed with olive oil to encourage crisping, and topped with marinara sauce and shredded mozzarella cheese.
The seasoned, crisp chickpeas are scattered over the sauced tortillas, then baked until the cheese melts and tortilla edges become golden brown. Finished pizzas are garnished with Parmesan and fresh basil or parsley. This combination offers a balance between the creamy melted cheese and the crunchy, spiced chickpeas, resulting in a quick, inventive pizza variant.
These tortilla pizzas suit casual meals or snacks, providing a vegetarian alternative with protein-rich chickpeas as the topping. Cooking the chickpeas twice—first in the pan, then in the oven—results in multi-textured bites throughout.
Ingredients
- 1 chickpeas drained and rinsed, 14 ounce can
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon onion minced
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes plus more for serving
- ¼ teaspoon oregano dried
- salt kosher salt
- black pepper kosher salt
- 2 flour tortilla burrito size
- 1 cup marinara sauce
- 1 cup mozzarella cheese or an italian blend/provolone/etc, grated
- Parmesan Cheese for sprinkling, finely grated
- basil for sprinkling, chopped fresh; or parsley
Instructions
- Preheat the oven to 425 degrees F.
- Drain and rinse the chickpeas and place them on a towel. Pat them dry and remove any excess skins. Put the chickpeas in a bowl and drizzle with 1 tablespoon of olive oil. Stir together the paprika, minced onion, garlic powder, pepper flakes, oregano, and a pinch of salt and pepper. Sprinkle all over the chickpeas and toss well.
- Heat the other tablespoon of olive oil in a nonstick skillet over medium heat. Add the chickpeas and let them get crispy for 5 minutes, tossing a few times as the cook. Remove from the heat.
- Spray a baking sheet with olive oil spray. I find this helps the bottom of the tortilla crisp up.
- Place the tortillas on the baking sheet. Spray them lightly with the olive oil spray.
- Spread the marinara on the tortillas (I divide it evenly, ½ cup each), leaving a ½ inch border on the edges. Sprinkle all over with the cheese. Top with the chickpeas.
- Bake the tortillas for 10 to 12 minutes, or until the edges are golden brown and the cheese is melted. Remove from the oven and sprinkle with parmesan, crushed red pepper flakes and fresh herbs. Slice and serve!
User Reviews
Overall Rating
5
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