Hot Plate Pizzas with Chickpeas Sauce and Spicy Cherry Tomatoes

Servings: 4
Prep time: 25
Cooking time: 10
  1. Melt the crumbled yeast with 200ml lukewarm water and sugar and let it sit for 10 minutes. Then, combine 2 tablespoons oil. In another bowl, melt the salt with 100ml lukewarm water.
  2. In a bowl, combine the flour and the semolina, then add the water and the yeast. Now add the water with salt and knead until the dough is elastic. Create a ball, brush some oil on top and place it in a bowl, covered with cling film. Let it raise for about 2.45 hours.
  3. Split the dough into 4 smaller balls, cover them with a cloth and raise for 35 minutes.
  4. Keep two tablespoons of chickpeas to side and place the others in a food processer with the tahini, the lemon juice, 2 tablespoons oil, the peeled garlic, salt and pepper. Blend, add a little bit of water to obtain a thick and consistent cream.
  5. Chop the tomatoes, add the leftover chickpeas and season with 1-2 tablespoons oil, some salt and pepper, the ground cumin and coriander and one handful of minced parsley.
  6. Level the dough to create 4 20cm by 10cm ovals. Brush both of the sides with some oil and cook them on a cast iron until they look golden on both sides.
  7. Place the pizza bases on a cutting board and spread the chickpeas sauce on top. Then, distribute the tomato and chickpeas topping and season with a little bit of oil. Serve them warm or cold.