Crostini with Chickpeas & Manchego Pizza
1 12" Boboli® Original Pizza Crust
1 can (15 oz.) chickpeas (garbanzo beans)
1 clove garlic, minced
1 tbsp. fresh lemon juice
1 tbsp. parsley flakes
1 tsp. ground cumin
1/4 tsp. crushed red pepper
1/4 tsp. ground turmeric
1/4 tsp. salt
20 shavings (4 oz.) manchego cheese (use peeler or cheese knife)
20 red pepper strips, roasted
Preheat oven to 450° F.
Bake time: 5 minutes
Lightly toast pizza crust in oven and then cut into 2" squares. Drain chickpeas, reserving 1/2 cup of the liquid. Place chickpeas, garlic, lemon juice, parsley, cumin, red pepper, turmeric and salt in bowl of food processor; cover. Process until smooth (stop machine and scrape sides, if needed). Add reserved liquid; process until desired consistency. Spread each bread slice with a spoonful of the chickpea mixture. Place cheese shaving on top. Garnish each with a strip of roasted red pepper.
For 8" pizza crust, use 2/3 ingredients.