Chickpea and ham pizza
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Franco Pepe's unusual chickpea pizza recipe pairs these fabulous legumes with an unforgettable combination of ham, frisée and fior di latte cheese (a type of mozzarella). For the best results, use Franco's pizza dough recipe for the base.
First published in 2017
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Ingredients
Metric
Imperial
Chickpea and ham pizza
- 80g of white chickpeas, preferably from the Caiatine hills
- 1 sprig of rosemary
- 3 bay leaves
- 1 pinch of bicarbonate of soda
- 1 garlic clove
- 80g of fior di latte cheese
- 1 slice of air-dried ham, Franco uses Lonzarda black pig ham from Caserta
- 30g of frisée lettuce
- extra virgin olive oil, Franco uses oil from Caiazzo
- salt
SAVE RECIPE
Method
1
If making at home without a pizza oven, preheat a fan oven to 250°C
2
Soak the chickpeas in a large bowl with salt, rosemary, bay leaves and a pinch of bicarbonate of soda for 12 hours
- 80g of white chickpeas, preferably from the Caiatine hills
- 3 bay leaves
- 1 sprig of rosemary
- 1 pinch of bicarbonate of soda
- salt
3
After this time, drain and transfer to a large pan. Cover with cold water, bring to the boil and continue to cook for another 4 hours before draining, ensuring the chickpeas are fully cooked through, but holding their shape
4
When the chickpeas are ready, quickly sauté a clove of garlic in a large frying pan. Add the chickpeas and cook for about 5 minutes over a high heat
- extra virgin olive oil, Franco uses oil from Caiazzo
- 1 garlic clove
5
Shape a 250g portion of dough, leaving the edges slightly thicker than the centre. Evenly distribute the chickpeas over the surface of the pizza
6
Cut the fior di latte cheese into thin strips and distribute them evenly over the pizza. Drizzle over a little extra virgin olive oil then cook in the pizza oven for about 90 seconds (or in the fan oven for 6–7 minutes)
- 80g of fior di latte cheese
- extra virgin olive oil, Franco uses oil from Caiazzo
7
Cut the Lonzarda ham into thin strips and evenly distribute all over the pizza. Add the lettuce and serve
- 1 slice of air-dried ham, Franco uses Lonzarda black pig ham from Caserta
- 30g of frisée lettuce
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