CHICKPEA-CRUST PIZZA WITH BROCCOLI & SAUSAGE

Serves 4 ● Prep 20 mins ● Cook 25 mins

● 2 tins of chickpeas, drained

● 1 garlic clove

● 2 level tsp cornflour

● 1 level tsp dried oregano

● 1 pinch of salt

● ¼tsp black pepper

● 1 level tsp cayenne pepper

● 25g (1oz) vegetarian Parmesan-style hard cheese

● 1 large egg

● 170g tenderstem broccoli

Tomato pizza topping

● 125g tomato pizza sauce

● 112g light mozzarella, torn

● 2 chicken sausages, thinly sliced, grilled

● ¼ of a medium red onion, chopped

● 1 pinch of chilli flakes

Place a pizza stone or heavy baking tray in the oven. Preheat the oven to 220°C/fan 200°C/ gas 7 (put the stone or tray in as it heats). In a food processor, pulse the chickpeas and garlic until finely chopped, about 10 times. Add the cornflour, oregano, salt, black pepper and cayenne. Blitz for 1 minute, scraping down the sides as needed, until smooth. Add the hard cheese and egg; blitz for 30 seconds until well blended.

Spoon the purée onto a piece of parchment paper and spread with a spatula to a thin 30cm circle. Slide the crust with the paper onto the hot pizza stone or baking tray. Bake for 15 minutes or until lightly brown and crisp around the edges. Meanwhile in a medium pan over a high heat, bring water to the boil. Add the tenderstem broccoli and cook for 2 minutes. Drain and rinse under cold water until cool, then pat dry.

Carefully remove the crust on the parchment from the oven, leaving the oven on. Spread the tomato sauce over the crust, leaving a 2cm border. Top with mozzarella, sausage, onion, broccoli and chilli flakes. Slide the pizza on the parchment back onto the tray or pizza stone. Bake for 10 minutes or until the cheese melts and the toppings are heated through. Cut into 8 equal slices to serve.