This is my take on a florentine pizza. Instead of the traditional pizza base I use flatbreads made from chickpea (gram) flour, which is coarser than normal flour and has a distinct nutty flavor that tastes, unsurprisingly, a lot like chickpeas. The bright green topping is made from spinach and butter beans, with a baked egg to finish.
From Detox Kitchen Vegetables by Lily Simpson. Used by permission of Bloomsbury Publishing. Photography © Issy Croker.
Flatbreads Topped with Spinach and Egg
PREP TIME00 min
COOK TIME00 min
A handful of caraway seeds
250g (2 cups) chickpea flour
½ - ¾ cups cold water
15oz canned lima beans, drained and rinsed
1 tbsp rapeseed (or canola) oil, plus extra for frying
1 cup spinach
Toasted pumpkin seeds to sprinkle
Flaked sea salt and cracked black pepper
Toast the caraway seeds in a small dry frying pan until fragrant. Tip into a bowl and add the flour and a pinch each of salt and pepper. Gradually mix in enough water to create a thick batter. Chill for 2 hours.
Preheat the oven to 400°F.
To make the spinach mixture, place the butter beans, oil and a pinch each of salt and pepper in a food processor and blitz until smooth. Add the spinach and blitz again. Set aside.
Heat a little oil in an 8 inch frying pan. Spoon in about a quarter of the batter, spreading it out with the back of the spoon to create a large pancake. Once golden on the base, flip over and cook the other side. As the flatbreads are cooked, transfer to a baking tray.
When all the flatbreads are on the tray, smear the spinach mixture over them and crack an egg on to each. Bake for 2–3 minutes until the eggs are cooked. Season with salt and pepper. Sprinkle with the pumpkin seeds and serve.