Pizza de pão achatado com homus, tomate-cereja e folhas de dente-de-leão

Ingredientes

• 1 tin chickpeas (drained)
• 2 cloves garlic (roughly chopped)
• tbs juice of 1 lemon (around 2)
• 1/2 tsp salt
• 1/4 cup tahini
• water
• 125 g plain flour (plus extra for dusting, 1 cup, all purpose)
• 125 g whole wheat spelt flour (1 cup)
• 1/2 tsp fine sea salt
• 2 tbs olive oil
• 1/2 cup warm water
• flatbreads
• hummus
• 24 cherry tomatoes (some halved, some whole)
• 1 tbsp olive oil
• 2 cups dandelion greens or rocket (roughly chopped, arugula)
• 1/4 cup balsamic
• extra virgin olive oil (for drizzling)
• salt and pepper

Modo de preparo

1. 1

   Start by making the hummus. Place the chickpeas, garlic and salt into a food processor and process until you have a paste. You might need to scrape down the bowl a couple of times to achieve this. Add the tahini and lemon juice and process until smooth and creamy. For a looser hummus add a tablespoon or so of water. Taste and adjust the seasonings as necessary. Refrigerate until needed.

2. 2

   Preheat the oven to 200 celsius (400 fahrenheit). To make the flatbreads place the flours and salt in the bowl of a mixer fitted with a dough hook. Mix until combined. Add the oil to the water and, with the mixer running, add the liquid. Knead for 7 to 10 minutes or until smooth and elastic. As different brands of flour vary you may need to add slightly more water to form a dough. Let the mixer do its work for a couple of minutes first to see if it will come together before adding more water though.

3. 3

   Remove the dough from the mixer and place onto a lightly floured bench. Divide into 4 equal size pieces and roll out into roughly 20cm (8 inch) circles. Don't fret if once you've rolled the dough out it isn't in a neat circle. It's part of the charm of homemade to be slightly misshapen!

4. 4

   Place a frying pan on a medium high heat. Place one of the flatbread in the pan and cook until it puffs up like a ballon (around 1 to 2 minutes). Turn it over and cook for a further minute until the bread no longer looks doughy. Repeat with the remaining flatbreads.

5. 5

   While you are cooking the flat breads place the tomatoes into a baking tray and lightly coat in half the olive oil and season with salt and pepper. Cook until their skin starts to split or wrinkle, around 10 to 15 minutes.

6. 6

   To make the pizzas place the flat breads on a baking tray and lightly brush with olive oil. Bake for 5 to 7 minutes until crispy.

7. 7

   Top the flatbread pizzas with generous dollops of hummus, spread over the base, dandelion greens and tomatoes and a drizzle of balsamic and extra virgin olive oil. Serve immediately!