Fusion Pizza: Chickpea Flatbread with Moroccan Curried Tomatoes

Pizza. A simple concept of a base, a sauce, and toppings. Fiercely debated as to who invented the dish as we know it (the Italians vs. the USA), the definition becomes hazy when authenticity is claimed. I do not claim any of my pizzas to be authentic, and believe that the base can be a tortilla shell, the sauce a spinach-asparagus puree, and toppings from artichokes to that carrot that has been in your crisper for an unknown amount of time. From fancy to clean-out-the-fridge, it’s all pizza to me!

This creation I am calling Moroccan Pizza. It is based off of two recipes in the Millennium Cookbook by Eric Tucker, which is very quickly rising to challenge Veganomicon as the standby cookbook of choice. The crust is the Chickpea Flatbread (page 7), and the topping is the filling for the Moroccan Filo Crescents (page 114-116). The Chickpea Flatbread was extremely easy to prepare and was quite tasty by itself. It would make a great addition to a hummus and baba ghanouj platter, easily rising to the challenge of a dipping vessel! The texture of the flatbread was slightly rubbery however, which although tasty I don’t know if I would eat it alone. The Filo Crescent filling was definitely the star. The Curried Tomato Sauce is nothing short of genius, and the chickpea flatbread soaked up the wonderful flavours to savoury perfection, without becoming mushy! The additional filling is a tagine of eggplant, peppers, mushrooms, and spinach. Gloriously paired with the curried tomatoes, this pizza was a sure-fire winner. (The Filo dish is the image on the front cover, so you know it must be a star of the book!). The best description I could give is the best curried eggplant-tomato tagine you have ever had, with the pita bread already soaked with the flavours while maintaining its function as a utensil. Delicious down to the last bite, this pizza – and its components – are all now favourites!

Like other Millennium recipes I have reviewed, you can use the Google Book Preview to scroll to the Chickpea Flatbread (page 7) and Moroccan Filo Crescents (page 114-116) recipes. To cook the pizza, I made the flatbread, and allowed it to cool. To help with the flavour saturation, I stabbed the top with a fork a couple of times before topping with the curried tomato sauce and the tagine. I then baked it at 400 dF for 20 min. Enjoy your Moroccan Pizza experience!

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