From Too Many Chefs -

August 4, 2005
Garbanzo Zucchini Pizza

wpizza.jpg There's a great recipe somewhere in this pizza, but this isn't quite the one I made.

I had $10 worth of squash blossoms from the organic market and wanted to use them in a new and unusual way. They'd worked very well in a quesadilla, so why not put them onto a pizza?

Well, the answer to why not is that unless you have a LOT more squash blossoms they get lost in the other flavors on the pizza. Along the way, however, I discovered that for a whit sauced pizza, zucchini and garbanzo beans (chickpeas) with white raw onion make a pretty good topping.

The recipe I give here is a cross between the two toppings I made the other evening. In reality, we had one zucchini, garbanzo, and onion pizza and a squash blossom, shallot, and garbanzo pizza. Be forewarned that I haven't made this exact combo yet, but from my experience with the other two I can guarantee that this is a good topping.

Does it seem weird to add garbanzo beans to a pizza? Think of it this way - garbanzos are used in Italian cooking all over the place. What's one more Italianesque application? An alternate name for garbanzos emphasizes their Roman nature - Ciceros.

Because tastes differ, I've abbreviated the recipe a bit, so you'll have to find your own bechamel and pizza dough recipes. I used a Moosewood whole wheat pizza dough recipe (well, my wife did, since she made the dough) and a Deborah Madison bechamel (including the nutmeg and pepper) that worked very well together.

Mangi, Mangi! Wonder what the guys at Slice will think of this?

Garbanzo Zucchini Pizza (makes two pies)
1 regular zucchini, sliced thinly lengthwise then those slices cut in half to make two thumb-shaped pieces from each slice
1/2 big white onion
1 recipe bechamel sauce (about 2 cups needed per pizza)
1 pound mozarella cheese (1/2 pound per pie)
3/4 pound parmesan cheese
1 can drained garbanzo beans (half a can per pizza)
1 recipe pizza dough (enough for two 10-12" pies)
2 tablespoons herbs de Provence
1 big shallot or two medium ones, diced finely
1 tablespoon butter
1 tablespoon olive oil
Salt and pepper

Make you pizza dough according to your pizza dough recipe, letting it rise and punching it down. After the last roll out, start making your bechamel according to your bechamel recipe.

Preheat over to 400 F. If you have pizza stones, put them in teh oven now.

When the bechamel sauce is done, stir in the Parmesan cheese a handful at a time until it is completely absorbed in the sauce. Taste and adjust salt and pepper.

Sautee shallots in a medium heat skillet in olive oil and butter until soft. Stir shallots into the cheesy bechamel.

Spoon the sauce on each prepared crust, distributing evenly and leaving a half inch of space at the sides.

Lay the zucchini slices rounded sides out in a star pattern on the pizzas. In between the arms of the stars, arrange the garbanzo beans, half per pizza. Spread the rest all over the pie. Cut your onion into half moon shapes and distribute evenly on top of the pizza.

Top each pizza with half the herbs de Provence and a bit of salt and pepper (to taste) then pile mozarella on top of all.

If using pizza stones, dust the hot stones with cornmeal to prevent sticking. Stick the pizzas in the oven until the crust is crisp and teh top is lightly browned, about 20 minutes. Check crust and top after 15 minutes. Depending on your oven, you may need to leave the pies in for 25-30 minutes.

If you've got a good crust, this sauce and topping combo will be a winner. It's a nice change from the typical red sauce pizza without feeling too "healthy" (I guess nearly two pounds of cheese and the odd half stick of butter in teh bechamel will do that for you).

Posted by Barrett in Maryland at August 4, 2005 10:04 PM | TrackBack