Baked spelt Moroccan chickpea flatbread pizza is a yogurt-based spelt flatbread topped with harissa tomato, cumin-spiced chickpeas, roasted red pepper, and feta. It needs no yeast and is ready in 44 minutes.
The base stays soft inside and crisp at the edges. The dough rests for only 15 minutes, so you can prepare the toppings while it relaxes. Serve the pizzas within 10 minutes of baking, while the chickpeas are still crisp.
The chickpeas go on dry. Pat them with a towel first. Wet chickpeas steam in the oven, stay soft, and leave the center of the pizza damp.
Spelt gives the base a mild, nutty flavor and a tender bite. You can par-bake the bases a day ahead and finish them when needed. The steps stay clear and the ingredients stay simple.
Why You’ll Love This Recipe
- No yeast, so the dough needs only a 15 minute rest
- Chickpeas crisp in the oven with no pre-cooking
- Par-baked bases keep 2 days in the fridge
- Each flatbread gives about 26 g protein and 8 g fiber
Ingredient Notes
- White spelt flour: White spelt flour gives a soft, tender base. Whole grain spelt works at the same weight, though the dough may need 1 tbsp of water.
- Greek yogurt: Use thick, full-fat Greek yogurt. Regular yogurt is too loose and makes a sticky dough.
- Harissa paste: Heat varies by brand. Start with 1 tbsp for medium heat and use 2 tsp for a milder pizza.
- Canned chickpeas: A 400 g can gives about 240 g drained. Dry them well so they crisp instead of steaming.
- Feta: Block feta in brine crumbles cleanly and tastes less chalky than pre-crumbled. Crumbled goat cheese is a softer substitute.
Baked Spelt Flatbread Pizza with Moroccan Spiced Chickpeas
Description
A yogurt-leavened spelt base carries harissa tomato, cumin chickpeas, and feta, and the pizza is baked at 230 C / 450 F until the edges turn deep golden.
Ingredients
For the dough
For the spiced chickpeas
For the harissa tomato sauce
For assembly and finishing
Instructions
- Heat the oven to 230 C / 450 F and set racks in the upper and lower thirds. Line two 33 x 46 cm / 13 x 18 inch sheet pans with parchment.
- Whisk the spelt flour, baking powder, and 1/2 tsp salt in a 3-quart / 3 L bowl. Add 240 g yogurt and 1 tbsp olive oil, then stir until a shaggy dough forms. Knead on a floured surface for 2 minutes until smooth and slightly tacky. Cover and rest for 15 minutes.
- During the rest, drain the chickpeas and pat them dry with a clean towel for a full minute. Wet chickpeas steam and stay soft instead of crisping. Toss them with 1 tbsp olive oil, the cumin, paprika, coriander, cinnamon, and 1/4 tsp salt. Stir the passata, harissa, and 1 tsp olive oil in a small bowl. Slice the onion and peppers.
- Divide the dough into 4 pieces of about 140 g each. Roll each into an oval about 25 x 15 cm / 10 x 6 inch and 4 mm thick. Place two ovals on each pan and brush them with 1 tbsp olive oil. Bake for 6 minutes, swapping the pans between racks after 3 minutes, until the bases look set and pale gold in spots.
- Spread the sauce over each hot base, leaving a 1 cm / 1/2 inch border. Scatter the onion, peppers, chickpeas, and feta. Bake for 8 minutes, swapping the pans after 4 minutes, until the edges are deep golden and the base feels firm when you lift a corner.
- Whisk 80 g yogurt, the lemon juice, and the water in a small bowl until pourable. Drizzle it over the pizzas, scatter the coriander and mint, and serve within 10 minutes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 670kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 8g40%
- Cholesterol 30mg10%
- Sodium 950mg40%
- Potassium 640mg19%
- Total Carbohydrate 74g25%
- Dietary Fiber 8g32%
- Sugars 8g
- Protein 26g52%
- Vitamin A 500 IU
- Vitamin C 12 mg
- Calcium 210 mg
- Iron 4 mg
- Vitamin D 5 IU
- Vitamin E 2 mg
- Vitamin K 12 mcg
- Thiamin 0.3 mg
- Riboflavin 0.3 mg
- Niacin 6 mg
- Vitamin B6 0.3 mg
- Folate 60 mcg
- Vitamin B12 0.8 mcg
- Phosphorus 450 mg
- Magnesium 75 mg
- Zinc 3.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Pat the chickpeas dry before tossing them with oil and spices.
- Roll the dough to 4 mm thick and keep a 1 cm border bare.
- Bake in two stages: 6 minutes for the base, then 8 minutes once topped.
- Serve within 10 minutes of baking, with the yogurt drizzle added at the table.
- Rest the dough for the full 15 minutes so it rolls without springing back.
