1 medium green bell pepper, sliced into strips
1 medium onion, sliced into strips
2 tablespoons olive oil, divided
1 pound pizza dough (store-bought or homemade)
1/2 cup tomato paste
1/4 cup rice wine vinegar
1/4 cup maple syrup
1/4 cup soy sauce
2 garlic cloves, minced
2 teaspoons sriracha sauce (or to taste, see note)
1 teaspoon cayenne pepper (or to taste, see note)
1 (14 ounce) can chickpeas, drained and rinsed
2 scallions, chopped
2 tablespoons chopped fresh cilantro
1-2 tablespoons tahini sauce, for drizzling (thin with water if needed)
Preheat the oven to 425°F. Place a pizza stone or baking sheet into the oven to preheat.
Place the peppers and onions into a roasting pan or onto a rimmed baking sheet and toss with 1 tablespoon of olive oil.
On a lightly floured surface, roll the dough to a 14 inch round circle, then carefully transfer it to the pizza stone or baking sheet and brush the top with the remaining tablespoon of olive oil.
Place the veggies and the crust into the oven. Bake the crust until lightly browned and puffy, about 20 minutes. Bake the veggies until tender and browned in spots, about 20 minutes, flipping once about half way through the cook time.
While the crust and veggies bake, place the tomato paste, vinegar, maple syrup, soy sauce, garlic, sriracha, cayenne, and chickpeas into a small saucepan and give everything a stir. Place over medium heat and bring to a simmer. Allow to cook for about 3 to 4 minutes, just until the sauce thickens up a tiny bit. Remove from heat.
Once the crust and veggies are done baking, spread the chickpea mixture over the crust. Top with peppers and onions, then sprinkle with scallions and cilantro. Drizzle with tahini, slice and serve.
This recipe will give you a very spicy pizza. If you’d like a milder version, start with just a teaspoon of sriracha sauce and no cayenne pepper. Taste test and add a bit of each until you’re happy with the heat level.