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Flatbread pizza with broccoli pesto, crispy chickpeas and turmeric fennel

This whole-wheat focaccia is topped with a creamy broccoli pesto, crunchy chickpeas, and fresh fennel marinated in turmeric. Finished with fresh herbs and pine nuts, it’s a visually stunning and nutritious dish, perfect as a gourmet main course or to enhance a sophisticated buffet.
Flatbread pizza with broccoli pesto, crispy chickpeas and turmeric fennel
Preparation Time:
10 min
Rest Time:
10 min
Cooking:
7 min
People:
4
Difficulty:
Easy
Course:
Diet:
Chef:
BarbaraPanetti
Product categories:
Flatbread pizza with broccoli pesto, crispy chickpeas and turmeric fennel

Ingredients

200 g Wheat flour
2 Tbsp salt
2 Tbsp extra virgin olive oil
100 g Water
100 g Chickpeas
½ Tbsp paprika
Broccoli pesto, to taste
Turmeric-seasoned fennel, to taste
Broccoli pesto
DID YOU KNOW THAT

Broccoli pesto

Learn how to make a tasty broccoli pesto to serve with flatbread pizza.
 
Discover more
Fennel with turmeric
DID YOU KNOW THAT

Fennel with turmeric

Learn how to make fennel with turmeric to serve with flatbread pizza.
Discover more

Proceedings

1
Mix all ingredients together in a bowl for at least 10 minutes. 
Flatbread pizza with broccoli pesto, crispy chickpeas and turmeric fennel
2

Let the dough rest covered with a wrap for 10 more minutes.


Then, roll out the dough to a thickness of 2mm.

Flatbread pizza with broccoli pesto, crispy chickpeas and turmeric fennel
3

Season with a few spoonfuls of broccoli pesto.

Then proceed with the rest of the toppings. Finish with a drizzle of evo oil and bake again for 7 minutes or until the edge is golden brown.

Flatbread pizza with broccoli pesto, crispy chickpeas and turmeric fennel

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