Tuna pizza

Ingredients for 4 servings:

• 300 g chickpea flour
• 500 ml water
• 2 tbsp olive oil
• 1 tsp salt
• e.g. herbs (thyme, oregano, rosemary)
• 1 m.-sized onion(s)
• 400 g tuna from the can
• 200 ml tomato(s), strained
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 55 minutes

Ceci farinata

Mix the chickpea flour with the water, season with salt, and add the herbs. Let the mixture rest for 2 hours, stirring occasionally if necessary. Line a baking sheet (42 x 35 cm) with paper. Stir the mixture again, pour it onto the baking sheet, and spread it evenly. Then bake in the oven at 200°C (top/bottom heat) or 180°C (fan oven) for about 30 minutes. For the topping, finely chop the onion, mix it with the tuna and tomatoes, and season with salt and pepper. Remove the baking sheet from the oven, spread the tuna mixture evenly on it, and bake at 180°C (fan oven + grill) on the second shelf from the top for about 15 minutes. Tip: I wouldn’t add any cheese to this recipe. Notes: The dough can rest for a shorter time by stirring more frequently. Some baking sheets are dented in the middle, which is unfavorable because the dough doesn’t achieve an even thickness. If necessary, the dough may need to be spread outward as it becomes firmer. Tomato paste and the appropriate amount of water are an alternative to passata. For 2 servings, use a 28cm springform pan. Convert ingredients using the appropriate function. Nutritional values ​​for 5 servings total and detailed: 1810 kcal, fat 61.6 g, carbohydrates 159.3 g, protein 155.5 g.