BBQ Chickpea Skillet Pizza
Barbecue sauce, chickpeas, and gouda on a pan-fried crust. Deep dish logic without an oven.
- calories
- 720
- weight
- 7 oz
- cal / oz
- 103
- protein
- 26 g
- serves
- 2, scales
- prep
- 10 min
- cook
- 25 min
- total time
- 35 min
- water
- 300 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Liquid fuel
- Car camping
- Basecamp
- Backpacking
- Vegetarian
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Actual cooking
Ingredients
| Bread flour | 1 1/4 cups | premixed at home with the yeast, salt, and sugar |
|---|---|---|
| Instant yeast | 1 tsp | instant, not active dry, so it needs no proofing bowl |
| Salt | 1/2 tsp | |
| Sugar | a pinch | |
| Olive oil | 3 tbsp | dropper bottle; some for the dough, most for the pan |
| Warm water | about 1/2 cup | |
| Freeze-dried or dehydrated onion | 1/3 cup | |
| Dehydrated red bell pepper | 1/4 cup | |
| Chickpeas | 1 cup cooked | instant/quick-cook dried, or a foil pouch if weight allows |
| Barbecue sauce | 1/3 cup | single-serve packets; go spicy, not sweet |
| Gouda | 3 oz | waxed rind travels for days without a cooler |
| Black pepper | to taste |
Method
- Pour the flour mix into its bag, add 1 tbsp oil and warm water a splash at a time. Squeeze the bag until it comes together into a shaggy ball. Close it and set it in the sun or inside your jacket for 30 minutes.
- Meanwhile, cover the onion, pepper, and chickpeas with about 150 ml of boiled water in your pot. Let them sit 15 minutes, then drain off anything that did not soak in. Set aside in a mug or bag.
- Wipe the pot dry, add 2 tbsp oil, and press the dough flat across the bottom with oiled fingers. Push it up the sides a little. Deep dish is thick on purpose, so do not chase a thin round.
- Cook on the lowest flame your stove holds, lid on, for 8 to 10 minutes. The bottom should be brown and firm before anything goes on top.
- Spread the barbecue sauce over the crust, scatter the chickpeas and vegetables, then the gouda cut into thin slabs. Grind pepper over it.
- Lid on, lowest flame, another 8 to 10 minutes until the cheese melts. If your stove runs hot, lift the pot every couple minutes or the bottom burns before the top is done.
The original bakes in a hot oven, which is not something a stove gives you. A covered pot on a low flame does the same job slower: the bottom crisps by direct contact and the trapped steam finishes the top. Deep dish helps here, since a thick crust tolerates uneven heat far better than a thin one.
Fresh onion and bell pepper turn into dried versions that rehydrate in the same pot before the dough goes in, and the canned chickpeas become dried ones. The gouda stays as is because waxed hard cheese does not need a fridge. Use a barbecue sauce with some heat in it. Dried onions and peppers both go sweet when rehydrated, and a sweet sauce on top of that is too much.
Packing
Flour, yeast, salt, and sugar go in one heavy freezer bag at home. That bag is also the mixing bowl, so use a good one. Dried vegetables and chickpeas in a second bag, sauce packets and cheese loose in the food bag.
Variations
- Skip the dough entirely and use two flour tortillas stacked with oil between them. Loses the chew, saves half an hour.
- A packet of smoked paprika in the flour makes cheap barbecue sauce taste less like syrup.
- Swap gouda for a shelf-stable cheddar block if that is what the store had.
https://ohmyveggies.com/bbq-chickpea-deep-dish-pizza