9.28.2016

roasted garlic chickpea pizza

Last week I shared with you my Refrigerator Dough recipe. This week I'm using it to make a garlic-lover's pizza. I am a garlic lover and often times I hold back when writing recipes, but this one is full-on garlic and I make no excuses or apologize. #sorrynotsorry


Let me start by saying that if you haven't made this dough and have it handy in the fridge, you are missing out on easy meal times. The dough can be made into flatbreads, rolls, focaccia, pizza and even frybread. Check it out HERE (video) or HERE (printable) and whip up a batch; it lasts for up to 7 days!

This pizza boasts whole roasted garlic, a garlic sauce and garlic sauteed chickpeas and artichokes. It also has sun-dried tomatoes, kalamata olives and arugula, to round things out.

I roasted the garlic in the air-fryer and it was ready in about 8 minutes! And without any oil! I was thrilled.


The garlic sauce is a quick cashew-based aioli that is blended with some of the roasted garlic, before the remaining garlic gets thrown onto the pizza.


Like I've said before, the dough is ready when you need it and it is very easy to roll. If it is giving you any problems, just let it warm up for 15 minutes, while the oven is preheating.

A well-dressed pizza is always a welcome sight!


Bake it until it is golden brown and crisp. Top with arugula and more ailoli and you are all ready to enjoy a classy pizza night.






Roasted Garlic Chickpea Pizza 
Serves 4

Garlic Aioli Sauce:
1/3 cup raw cashew pieces
2/3 cup non-dairy unsweetened, plain milk (plus more as needed)
2 teaspoons nutritional yeast
2 teaspoons fresh lemon juice
1/4 teaspoon vegan lactic acid (optional)
4 cloves roasted garlic**
Sea salt and black pepper, to taste

Chickpea Topping:
2 tablespoons olive oil
2 cups cooked chickpeas
1 (15-ounce) can artichoke hearts, drained
8 garlic cloves, sliced 

Pizza:
1/2 cup pizza sauce
1 pound Fridge Dough or other pizza dough
Vegan shredded cheese (optional)
Roasted garlic**
4 soft or oil-packed sun-dried tomatoes, finely chopped
12 kalamata olives, chopped
1/2 cup arugula

1. Sauce: Preheat the oven to 475-degrees F. Use a pizza stone if you have one. Remove the dough from the fridge to warm. Combine the cashews, milk and nutritional yeast in a small saucepan. Bring to boil, reduce to simmer and cook for 5 minutes.  Transfer to a small blender and add the lemon juice, lactic acid (if using), garlic and salt and pepper. Blend until very smooth, adding a few tablespoons of milk as needed. Taste and adjust seasoning and set aside.
2. Chickpea: Heat the oil in a large skillet over medium heat. Add the chickpeas, artichokes and garlic. Cook until golden brown, about 8 minutes, but do not burn the garlic; stir often. Season with salt and black pepper. Set aside.
3. Pizza:  Combine the pizza sauce with 2 tablespoons of the garlic aioli. Divide the dough into 4 (or 2). Roll or spread the dough on a parchment paper, out to about 1/4-inch thick. Spread a thin layer of tomato-aioli sauce. Add cheese, if using. Top with the chickpeas, sun-tomatoes and olives. Bake for 6 minutes on a baking sheet or pizza stone. Remove the paper from under the pizza, using tongs or a spatula if needed. Continue to bake until golden brown, about 7 to 9 more minutes. 
4. To serve, cut into slices, top with arugula leaves and more sauce. 

** Roasted Garlic. Divide a garlic head into the cloves; do not peel. Air-fry for about 8 to 14 minutes at 330-degrees F. Check the garlic after 8 minutes; if it is soft it is ready. Do not burn. Alternatively, pan-fry the garlic with the paper on. Use a dry cast iron skillet and cook until soft, about 6 to 8 minutes, stirring often to avoid burning. Peel the garlic when cool. 


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