Kohlrabi & chickpea pizzas

Kohlrabi & chickpea pizzas

Total: 35 min. | Active: 35 min.
Nutritional value / piece: 434 kcal
, Fat: 16 g
, Carbohydrate: 58 g
, Protein: 12 g

A good pizza is always in season. This light dish is perfect for spring/summer and is well worth a try. The fresh kohlrabi lends this Italian classic an aromatic note. Simply add chickpeas for a delicious evening treat. That's all there is to it!


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pizza topping

1 tbsp olive oil
600 g kohlrabi, coarsely grated
1 tin chickpeas (approx. 410 g), rinsed, drained
2 tbsp oregano, finely chopped
¾ tsp salt
a little pepper

Pizza base

1 pizza dough (approx. 800 g)
oil for baking

To top the pizzas

200 g crème fraîche
200 g cherry tomatoes, halved
25 g rocket
a little pepper
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How it's done

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Pizza topping

Heat the oil in a non-stick frying pan. Stir fry the kohlrabi and chickpeas for approx. 5 mins. Add the oregano, season, remove from the heat, cover and keep warm.

Pizza base

Divide the dough into eight equal pieces. On a lightly floured surface, flatten into mini pizza bases (each approx. 10 cm in diameter). Heat a dash of oil in the same pan. Fry the pizza bases in batches over a medium heat for approx. 2 mins. on each side, remove and keep warm.

To top the pizzas

Spread the crème fraîche on top of the pizza bases, top with the kohlrabi, chickpeas, tomatoes and rocket, season.

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