IN KNEAD OF PIZZA

This healthier version of the classic pie swaps out white flour for the chickpea kind and piles on chorizo and manchego cheese for a flavor blast.

- SUZANNE LENZER

Double Chickpea Pizza With Chorizo, Spinach & Manchego

SERVES 6

DIRECTIONS

1. In a bowl, add chickpea flour and gradually stir in water. Add 2 tbsp olive oil, season with salt and pepper, and whisk well. Cover and let rest 20 minutes to 2 hours.

2. Heat a 12-inch cast-iron skillet in the oven to 450°F. Add 2 tbsp olive oil to skillet and coat evenly. Add batter to skillet and bake 10 minutes.

3. Heat remaining 1 tbsp olive oil in a large skillet over mediumhigh heat. Add chorizo and reduce heat to medium. Cook for about 5 minutes, stirring occasionally, until some of the fat from sausage has rendered. Add chickpeas and toss to coat them in the spicy oil; continue to cook until chorizo begins to brown on the edges, about 3 minutes. Using a slotted spoon, transfer chorizo and chickpeas to a bowl and set aside.

4. Add spinach to skillet, season with salt and pepper, and cook, tossing frequently, until just wilted. Remove from heat and press with a spatula to drain off any excess liquid.

5. Top crust with chorizo, chickpeas, and spinach and bake until crust begins to brown, about 3 to 5 minutes.

6. Top pizza with manchego and a grind of fresh pepper.

PER SERVING

Calories: 400, Fat: 20g, Carbs: 42g, Protein: 16g

MAIN COURSE

PAN FRIED HONEY-MUSTARD CHICKEN FILLETS

PREP TIME: 5MIN

COOKING TIME: 10MIN

SERVINGS: 4-6

INGREDIENTS

Serve with rice, sweet potato, butternut or side of your choice.

INSTRUCTIONS