Generous toppings make this a fork-and-knife pizza. Save leftover cabbage for sandwiches.
YIELD: SERVES 6
1½ Tbs. olive oil, divided
6 cups thinly sliced red cabbage
¼ cup balsamic vinegar
2 Tbs. honey
2 tsp. whole cumin seeds
1 large clove garlic, peeled
¼ tsp. salt
1 15-oz. can chickpeas, rinsed and drained, liquid reserved
½ tsp. ground black pepper
4 Tbs. chopped cilantro, divided
6 6-inch pita rounds (preferably not perforated)
4 oz. chilled soft fresh goat cheese, crumbled
- Position rack just below center of oven. Place large rimmed baking sheet on rack, and preheat to 450°F.
- Heat 1 Tbs. oil in large skillet over medium heat. Add cabbage, and toss to coat. Add vinegar and ¼ cup water. Bring to simmer. Cover, and cook 15 minutes, or until cabbage is just tender. Remove from heat, stir in honey, and season with salt and pepper, if desired.
- Toast cumin in small skillet over medium heat 3 to 4 minutes, or until seeds get darker and very fragrant. Cool. Grind in spice grinder or coffee grinder.
- Drop garlic and salt into food processor while running, and finely chop. Add 1¼ cups chickpeas, ¼ cup water or reserved chickpea liquid, 1½ tsp. cumin, and pepper. Blend to coarse purée. Transfer to bowl, and mix in 3 Tbs. cilantro.
- Brush tops of pitas with remaining 1½ tsp. oil. Heat heavy skillet over high heat. Add 1 pita, oiled-side down, to skillet. Cook 2 minutes, or until crisp on bottom, pressing flat with spatula. Repeat with remaining pitas.
- Spread chickpea purée on crisp side of each pita, leaving ½-inch border. Top each with ⅓ cup red cabbage, then dot with cheese. Press remaining ¼ cup whole chickpeas into topping. Sprinkle each pita with large pinch of remaining ½ tsp. cumin. Transfer pizzas to baking sheet with spatula, and bake 6 to 8 minutes, or until toppings are heated through. Sprinkle with remaining 1 Tbs. cilantro.
Protein: 14 g
Total Fat: 9 g
Saturated Fat: 4 g
Carbohydrates: 58 g
Cholesterol: 9 mg
Sodium: 611 mg
Fiber: 6 g
Sugar: 13 g