Chickpea Pizza

There is strong Italian influence when it comes to Argentinean cuisine. This particular dish comes from Northern Italy but in Argentina it is served with pizza.

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    Ingredients 2 ½ cups chickpea flour
    1 teaspoon salt
    6 tablespoons olive oil
    2 tablespoons parmesan cheese
    Freshly ground black pepper
    2-2 ½ cups water
    Serrano ham (optional)
    Elizabeth Carrion
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    Step 1 Whisk the chickpea flour together with the salt, 3 tablespoons of olive oil, parmesan cheese, and a generous amount of ground black pepper.
    Elizabeth Carrion
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    Step 2 Whisk in 1 ½ cups of water until well mixed. Set aside for about a half hour to let the flour absorb some of the water.
    Elizabeth Carrion
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    Step 3 Preheat the oven to 450 degrees. When hot, place the remaining 3 tablespoons of olive oil in a pizza pan, (we used a 13x9 pizza stone) and heat in the oven until very hot.
    Elizabeth Carrion
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    Step 4   Stir more water into the batter until the batter is thin enough to pour. Remove hot pizza pan from oven, and pour batter into the pan. It should make a thin (about 1/4 inch) layer.
    Elizabeth Carrion
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    Step 5 Place in the oven and bake until fainá is golden (about 12-15 minutes).  Inside will be moist and the outside will be crispy.  Let cool for a minute or two. Cut and serve.
    Elizabeth Carrion
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    Step 6 For variety, top with serrano ham and serve alongside a mixed green salad with a light vinaigrette dressing.
    Elizabeth Carrion
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