Here's a fun fact; I made these for my friend Em and she couldn't deal with the spice, so I'm going to issue a warning right here and now that if you don't like a bit of pizzaz in the food you eat, either be very light handed with the spice or make something else (obviously another recipe of mine, because you're here anyway, so what reason do you have to not?!).
That aside, the other members of the household loved these pita pizzas. They're super easy to make, full of delicious flavour and they're very good for you given they're full of creamy avocado, vitamin and mineral rich chickpeas and pine nuts. I was planning on elaborating on the pine nuts, but basically I'm just going to say that I absolutely LOVE pine nuts so anything containing pine nuts is already delicious in my opinion. These pita pizzas also look amazing, so they'd be the perfect lazy Friday night dinner to whip up when you're having a movie night with your friends and have them think that you're some kind of crazy masterchef when in actual fact you've only expended a small amount of effort.
I'm going to treat you to another fun fact; I actually super randomly had a dream the other right in which this recipe came to me. I tried it all out, did some experimenting and this is the end result. Now, if that isn't a cool story as to where the idea for spicy pita pizzas came from, then I don't now what would be!
Here's another fun fact; you should go make these. They're yum. And they're easy. And they're delicious. And, just do it.
Ingredients;
(makes 4 pizzas)
Avocado Sauce
2 avocados
2 cloves garlic (crushed)
1 handful fresh coriander (cilantro)
1 lime, juiced
salt and pepper
Roasted Vegetables
1 head cauliflower, broken off into small florets
1 can (400gm) cooked chickpeas
1 tbsp olive oil
2 tsp garam masala
1 tsp ground cumin
1/2 tsp chilli flakes
salt and pepper
4 pita breads
handful fresh coriander (cilantro)
handful roasted pine nuts
1. Preheat oven to 200 degrees Celsius.
2. Drain the chickpeas and pat down with some absorbent paper towel to get rid of any excess liquid. Take the cauliflower florets and chickpeas and spread them evenly on a baking tray lined with paper. Drizzle the olive oil over the vegetables and then add on the garam masala, cumin, chilli flakes and a garnishing of salt and pepper. Bake for 25 minutes. At 10 and 20 minutes, stir the vegetables around well, before returning them to bake. When cooked, remove and allow to slightly cool.
3. In a bowl, take the two avocados and mash them into a paste with a fork. Add in the garlic, 1 tbsp olive oil, lime juice and some salt and pepper (to taste). Take the coriander and chop roughly with a knife. Add the coriander to the avocado mix and combine well using a fork.
4. Take a pita bread and, using a spoon, dollop a large spoonful of the avocado sauce onto the pita bread. Spread the avocado evenly over the bread. Then, take some of the roast veggies and spoon them on top of the avocado. Repeat for the other pita breads. Serve with a generous garnishing of fresh coriander, roasted pine nuts, pepper and, if it takes your fancy, a drizzle of olive oil. *insert emoji of licking lips*
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