Ready to shake up pizza night? Ditch the delivery and say hello to your new favorite weeknight wonder: Spiced Chickpea and Red Cabbage Pita Pizzas! This isn’t your average pizza. We’re talking a crispy pita base slathered with a savory, cumin-spiced chickpea purée, piled high with sweet and tangy balsamic red cabbage, and dotted with creamy, dreamy goat cheese. It’s a flavor explosion that’s as vibrant as it is delicious. Plus, it’s so loaded with goodies, you’ll want to grab a fork and knife. Let’s get cooking!
Ingredients
• 1½ tablespoons / 22 ml olive oil, divided
• 6 cups / 600 g thinly sliced red cabbage
• ¼ cup / 60 ml balsamic vinegar
• 2 tablespoons / 30 ml honey
• 2 teaspoons / 10 g whole cumin seeds
• 1 large clove garlic, peeled
• ¼ teaspoon / 1.5 g salt, plus more to taste
• 1 15-ounce / 425 g can chickpeas, rinsed and drained, liquid reserved
• ½ teaspoon / 1 g ground black pepper, plus more to taste
• 4 tablespoons / 16 g chopped cilantro, divided
• 6 6-inch / 15 cm pita rounds, preferably not perforated
• 4 ounces / 113 g chilled soft fresh goat cheese, crumbled
Instructions
1. Prepare the Oven: Position a rack just below the center of your oven. Place a large rimmed baking sheet on the rack and preheat to 450°F / 230°C.
2. Cook the Cabbage: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced cabbage and toss to coat. Pour in the balsamic vinegar and ¼ cup of water, then bring to a simmer. Cover and cook for 15 minutes, or until the cabbage is just tender. Remove from the heat, stir in the honey, and season with salt and pepper to your liking.
3. Toast and Grind Cumin: In a small, dry skillet over medium heat, toast the whole cumin seeds for 3 to 4 minutes, shaking the pan occasionally, until they darken and become very fragrant. Let them cool completely, then grind them into a powder using a spice or coffee grinder.
4. Make the Chickpea Purée: With the food processor running, drop in the garlic clove and salt to finely chop them. Add 1¼ cups of the chickpeas, ¼ cup of water or the reserved chickpea liquid, 1½ teaspoons of the freshly ground cumin, and the black pepper. Blend until you have a coarse purée. Scrape the mixture into a bowl and stir in 3 tablespoons of the chopped cilantro.
5. Crisp the Pitas: Brush the tops of the pita rounds with the remaining 1½ teaspoons of olive oil. Heat a heavy skillet over high heat. Working one at a time, place a pita, oiled-side down, in the hot skillet. Cook for about 2 minutes, pressing down with a spatula, until the bottom is golden and crisp. Repeat with the remaining pitas.
6. Assemble and Bake: Spread the chickpea purée evenly over the crisp side of each pita, leaving a ½-inch border. Top each with about ⅓ cup of the cooked red cabbage, then dot with crumbled goat cheese. Gently press the remaining whole chickpeas into the toppings. Sprinkle each pizza with a large pinch of the remaining ground cumin. Carefully transfer the pizzas to the preheated baking sheet and bake for 6 to 8 minutes, until the toppings are heated through. Garnish with the remaining 1 tablespoon of cilantro before serving.
Nutritional Information
• Nutrition Information
• Calories: 369
• 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
Pro Tips
• Make-Ahead Magic: Both the balsamic red cabbage and the chickpea purée can be made up to 3 days in advance and stored in airtight containers in the refrigerator. This turns a fun recipe into a super-fast weeknight dinner!
• Don’t Skip the Crisp: Pan-frying the pitas before adding toppings is the key to a sturdy, crisp crust that won’t get soggy. Pressing down firmly with a spatula ensures an even, golden-brown finish.
• Cheese Swap: Not a fan of goat cheese? Crumbled feta would be a fantastic salty substitute. For a milder, meltier option, try shredded low-moisture mozzarella.
• Aquafaba Power: For an extra creamy and smooth chickpea purée, use the reserved liquid from the can (aquafaba) instead of plain water. It acts as a natural emulsifier and adds richness.
FAQ
Q: Can I make these chickpea pita pizzas vegan
A: Absolutely! To make this recipe vegan, simply swap the goat cheese for a dairy-free feta or mozzarella alternative. For the balsamic red cabbage, replace the honey with an equal amount of maple syrup or agave nectar.
Q: Is this vegetarian pita pizza a good source of protein
A: Yes, this is a great protein-packed vegetarian meal. The chickpeas provide the majority of the protein, with about 14 grams per serving, making it a satisfying and nutritious option for a meatless dinner.
Q: How can I make this recipe gluten-free
A: To make these pita pizzas gluten-free, substitute the regular pita rounds with your favorite gluten-free pita bread or a gluten-free pizza crust. All other ingredients in the recipe are naturally gluten-free, but always double-check product labels to be safe.
Q: What can I use instead of goat cheese
A: If you’re not a fan of goat cheese, crumbled feta is an excellent substitute for a similar tangy, salty flavor. For a milder, meltier option, try shredded low-moisture mozzarella. For a vegan alternative, a plant-based feta works wonderfully.
