Position an oven rack just below the center.
Place a large rimmed baking sheet on the rack and preheat the oven to 450°F / 230°C. 2.
In a large skillet, heat 1 tablespoon (15 ml / 0.5 fl oz) of olive oil over medium heat.
Add the red cabbage and toss to coat.
Pour in the balsamic vinegar and ¼ cup of water.
Bring to a simmer, then cover and cook for 15 minutes, or until the cabbage is just tender.
Remove from heat, stir in the honey, and season with additional salt and pepper if desired. 3.
While the cabbage cooks, toast the whole cumin seeds in a small, dry skillet over medium heat for 3 to 4 minutes, shaking the pan occasionally, until the seeds darken and become very fragrant.
Let cool completely, then grind in a spice or coffee grinder. 4. To make the chickpea spread, drop the garlic and salt into a running food processor and process until finely chopped.
Add 1¼ cups of the chickpeas, ¼ cup of water or reserved chickpea liquid, 1½ teaspoons of the ground cumin, and the black pepper.
Blend until you have a coarse purée.
Transfer the mixture to a bowl and stir in 3 tablespoons (45 ml / 1.5 fl oz) of cilantro. 5.
Brush the tops of the pitas 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 crisp.
Repeat with all pitas. 6. Assemble the pizzas by spreading the chickpea purée evenly on the crisp side of each pita, leaving a ½-inch border.
Top each with about ⅓ cup of the balsamic red cabbage, then dot with the crumbled goat cheese. Press the remaining whole chickpeas into the toppings. 7.
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 and the cheese is soft. 8.
Garnish with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of cilantro before serving.
