Chana Masala Pizza

Instructions

1. Prepare the dough
   Preheat your oven to 475°F (245°C). Allow the pizza dough to come to room temperature. Roll it out on a floured surface to your desired thickness, then transfer to a pizza stone or baking sheet lined with parchment paper. Brush with 1 tablespoon of olive oil.
2. Make the chana masala topping
   Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Season and cook the chickpeas
   Add the garam masala, cumin, turmeric, and chili powder to the skillet, stirring continuously for 30 seconds until aromatic. Add the chickpeas and tomato sauce, stirring to coat evenly. Cook for 5 minutes until the mixture thickens slightly, then lightly mash some of the chickpeas with a fork for texture.
4. Assemble the pizza
   Spread the chana masala mixture evenly over the prepared pizza dough, leaving a small border for the crust. Sprinkle the mozzarella cheese over the top, distributing it evenly.
5. Bake the pizza
   Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. For extra crispiness, you can switch to the broiler for the last minute of cooking (watch carefully to prevent burning).
6. Add final toppings
   Remove the pizza from the oven and immediately top with fresh cilantro and thinly sliced red onions. Allow to cool for 2-3 minutes before slicing.
7. Serve
   Cut the pizza into 8 slices and serve hot with lemon wedges on the side for squeezing over the top, which adds a bright, tangy finish that complements the spiced chickpeas.