Sprouted Fig (The Smoothie Lover)
March 29, 2015
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Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

Sund caprese pizza/ fladbrød med bøffelmozzarella, hjemmelavet pesto, basilikum og tomater

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

It is so sad how all good things come to an end. Remember I told you I had made it to the NBO finally (The National Biology Olympiad). Well, during the past three months I’ve been going on multiple biology camps together with the 14 other candidates and it has been nothing less than amazing. Biology is so damn interesting and all the people are so nice. I’ve just returned home from two wonderful days in Aalborg where the actual finally took place. The absolute last run-up to the 26th IBO (International Biology Olympiad). Wow…

Unfortunately I am not one of the four finalists for the international Olympiad, but that’s actually okay. I had absolutely not thought I would be because everybody was so talented. I am just SO SO SO happy to have been a part of this. I am extremely grateful for having had this wonderful experience. I am going to miss the other students and the super interesting camps, but it is with a smile on my face and a warm feeling in my stomach I look back on the last 3 months.

Oh and while I am at it I, have to brag about one of my absolutely best friends Karen (yes, miraculously we both made it to the finally) who is insanely cool and crazy and smart and became one of the four winners who will represent Denmark in IBO this summer – I am so proud of you! You go girl!

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Det er så sørgeligt, hvordan alt godt bliver nødt til at slutte på et tidspunkt. Jeg fortalte tidligere, at jeg havde kvalificeret mig til den sidste finale i NBO (den nationale biologiolympiade). De sidste tre måneder har jeg deltaget i flere forskellige biologicamps sammen med de andre 14 finalister og det har været intet mindre end fantastisk. Biologi er så satans spændende og alle de andre finalister er bare så sæde. Nu er jeg så lige hjemvendt efter endnu 2 fantastiske dage i Aalborg hvor finalen fandt sted. Det aller sidste opløb til det 26. IBO (internationale biologiolympiade). Wow!

Desværre er jeg ikke en af de fire finalister til den internationale, men det er faktisk okay. Det havde jeg på ingen måde regnet med at blive, for der var hårdt konkurrence. Men jeg er så uendelig glad for at have været en del af det her. Så ekstremt glad for at have fået det privilegium at deltage. Så det er med et smil på læben og en varmt følelse i maven, jeg kigger tilbage på de sidste tre måneder.

Og nu jeg er ved det må jeg altså lige blære mig med en af mine absolut bedste veninder (jep, utroligt nok var vi begge i finalen), der er så über sej og klog og vild og blev en af de fire vindere, der skal repræsentere Danmark til IBO til sommer – jeg er så stolt af at kunne kalde dig min veninde!

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

Another thing which sadly doesn’t last forever is food. Especially when your teenage little brother likes it. I made this pizza the other day but it was gone before I could say caprese. Usually my brother doesn’t like my healthified food at all (he just wants it the ordinary way – he’s a typical tall slim teenage high school boy in that respect), so I never bother to hide the stuff or write a note saying “please leave something for the chef”. But then he found this pizza and not knowing what was in it he ate the entire thing. And he liked it. A clear proof this pizza doesn’t taste healthy at all.

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En anden ting, der desværre ikke holder evigt er mad. Specielt når ens teenage lillebror kan lide det. Jeg har lavet den her pizza før, men den var væk før jeg kunne sige caprese. Normalt kan min bror ikke fordrage de ting, jeg laver sunde (han er en totalt almindelig, høj, tynd, teenage gymnasiedreng på det punk), så jeg gør aldrig noget for at have maden for mig selv. Men så fandt min bror denne pizza og uvidende om dens sundhedsgrad spiste han den hele. Og kan kunne lide den. Det bedste bevis på at den her pizza på ingen måder smager sundt.

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

The pizza I longingly had been thinking about while I was sitting on a train with a rumbling stomach on my way home from a tough dance practice was gone – but I had made a healthy pizza which even non-healthy-eaters will love.

Enjoy!

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Så den pizza jeg med rumlende mave havde siddet og glædet mig til på hele togturen hjem fra en hård dansetime var væk, men i stedet viste det sig, at jeg havde lavet en sund pizza, end ikke ikke-sund-mads-spisere vil elske.

Håber den smager!

Chickpea Caprese Pizza

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 serving

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

Ingredients

  • 1 cup (125 g./ 240mL) chickpea flour
  • ¼ tsp. salt
  • ¼ tsp. baking powder
  • 2-4 tbsp. water
  • 3 tbsp. tomato puree
  • 2 big tomatoes or 6 cherry tomatoes
  • 50 g. (one big ball) buffalo mozzarella cheese
  • 2 tbsp. homemade pesto
  • Fresh basil
  • PESTO
  • 1 cup loosely packed fresh basil and oregano
  • ¼ cup almonds
  • Small chunk dry cheese
  • 1/8 tsp. salt
  • ¼ cup olive oil

Instructions

  1. Make the pesto by adding all the ingredients to a food processor and blend until desired texture is achieved.
  2. Preheat oven to 200°C / 390°F
  3. Make the cust by whisking together chickpea flour, salt and baking powder. Stir in first olive oil then water and mix until it becomes a dough. Roll out between two pieces of baking / waxpaper.
  4. Spread out the tomato puree. Cut the tomatoes into preferred size and slice the buffalo mozzarella. Top the pizza with the tomatoes, mozzarella, homemade pesto and fresh basil.
  5. Bake for approx. 15 minutes or until the crust is golden brown and crispy.
http://sproutedfig.com/chickpea-caprese-pizza/

19 responses to “Chickpea Caprese Pizza”

  1. Kathryn says:

    This is so simple to make! Thanks for sharing : )

    Kathryn | Nimble Note

  2. Renee Kemps says:

    It’s amazing that you’ve been a part of the NBO finally and that you’ve experienced it so positively. You can be proud of yourself. Winning is not everything.
    This pizza looks so delicious. I can totally understand why your brother has eaten the whole thing (:

  3. This flatbread pizza looks divine! I love caprese so much – nothing better the flavour combo of mozzarella, tomato and pesto! I really want this to be my dinner! :D

  4. Chickpea flour is amazing! And your version is simply stunning, as well as your pictures, I can’t wait to try it out!
    And you absolutely can’t blame your brother, I would have done the exact same in his position ;)

  5. caileejoy says:

    WOW!! This looks amazing!! I’ve been kind of obsessed with chickpeas lately so this is perf for me! From chickpea pasta to chickpea chocolate truffles!! They’re just so healthy and versatile!! LOVE it! :) Great recipe as usual!

  6. Awh I’m still SO proud of you Josefine! And it truly sounds like it was a fantastic experience. Glad you enjoyed it!
    Also, this pizza? I’ve been dreaming about it ever since I saw it on Instagram!It looks incredible… I wish I was your brother actually ;)
    Enjoy the holidays love! xxx

  7. Uh, yum!! I’ve always wanted to try and make a chickpea flour crust – just have to buy some chickpea flour :) As always, I absolutely love your pictures, especially the ones of the ingredients. I know those ones take some time to stage!! I just made some pesto tonight and am wondering why I don’t make it more often. It’s so yummy!

  8. This looks and sounds delicious! I love your photography!

  9. Lucy says:

    Awesome! Thank you for this recipe. I have stock up with tons of chickpea flour, so any recipe is great for me and this one is just perfect! :)

  10. […] March I attended the finally of NBO (National Biology […]

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