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Barbecue Chickpea Pizza with Crispy Kale + Cilantro Lime Aioli

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A hearty barbecue chickpea pizza topped with red onion, melted cheese, crispy kale, and a bright cilantro lime aioli. Pickled jalapeños add a tangy, spicy finish.

Ingredients

  • 1 batch of Sweet Potato Pizza Crusts (recipe makes 2 crusts, the amount you need for this pizza recipe)
  • 1/2 tablespoon extra virgin olive oil
  • 1 cup cooked chickpeas
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Pinch of fine sea salt
  • Freshly ground black pepper to taste
  • 1/2 a medium bunch green kale, stemmed and finely chopped (about 2 cups chopped)
  • 1 1/2 teaspoons extra virgin olive oil
  • Pinch of fine sea salt
  • 1/2 cup of your favourite barbecue sauce
  • 1/2 a medium red onion, finely diced
  • 1 cup grated cheese (strong cheddar or Monterey Jack are both tasty options, or use vegan cheese)
  • 1/2 cup quality mayonnaise (such as Primal Kitchen or Chosen Foods)
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 large garlic clove, minced
  • Pickled jalapeños, for serving

Instructions

  1. Prepare the sweet potato pizza crusts according to the recipe. They can be prepared several hours in advance and left on a wire rack, loosely covered with parchment paper, until ready to assemble the pizzas.
  2. Warm 1/2 tablespoon olive oil in a skillet over medium heat. Add the chickpeas and cook for 5 minutes, stirring occasionally, until lightly browned.
  3. Stir the cumin, smoked paprika, a pinch of salt, and black pepper into the chickpeas. Cook for another 5 minutes, then remove from the heat and set aside.
  4. Place the finely chopped kale in a bowl and drizzle with 1 1/2 teaspoons olive oil. Add a pinch of salt and massage the kale until tender and bright green.
  5. Preheat the oven to 450°F. Place the prepared pizza crusts on baking sheets or pizza stones.
  6. Spread 1/4 cup barbecue sauce over each crust. Top each pizza with half of the chickpeas, half of the diced red onion, and 1/2 cup grated cheese.
  7. Bake for 5 minutes. Remove from the oven and scatter the marinated kale evenly over the pizzas. Return to the oven for another 5 minutes, or until the kale is crispy and the cheese is melted.
  8. While the pizzas bake, make the cilantro lime aioli by whisking together the mayonnaise, cilantro, lime zest, lime juice, and minced garlic in a small bowl.
  9. Remove the pizzas from the oven and let them rest for 5 minutes. Slice each pizza into 6 to 8 slices and serve with pickled jalapeños and cilantro lime aioli.

Notes

  • The sweet potato pizza crusts can be prepared several hours ahead to reduce active preparation time at dinner.
  • Use strong cheddar, Monterey Jack, or your preferred vegan cheese.
  • For extra heat, add additional pickled jalapeños when serving.
  • Store leftover pizza and cilantro lime aioli separately in the refrigerator.

Nutrition

Find it online: https://yumfamilyrecipes.com/barbecue-chickpea-pizza-with-crispy-kale-cilantro-lime-aioli/