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This recipe was uploaded by javierramirezb
Place yeast in stand mixer bowl with half the water and the honey and mix well. Wait 5 minutes until you see foam. If not, start over again. When foamy, place under the stand mixer with the dough hook, add the flours, oregano, rest of water and salt and mix under low speed until all is combined. Increase speed to medium and mix 5 minutes.
Using a dough scraper, add just a touch of oil on top and scrape tough off sides of bowl, using the oil as help. When you have a big loose ball of dough, cover with plastic rap and leave in a draft free place for 90 minutes. Check half way through to make sure your dough is rising.
While dough rises, place chickpea spread ingredients into food processor and mix well. Add more oil if necessary, or less if you see the spread is running well. Add salt and pepper to taste. Put aside.
Next, grill the vegetables. Place on a hot griddle pan in batches, adding olive oil with a food brush and sprinkle with salt and pepper and the dried thyme and oreganos as you grill them. Make sure they have nice markings from the grill. Put aside.
To assemble, flatten a handful of the risen dough with a rolling pin using extra flour to avoid it sticking to the surface or the pin, until you have a nice flat shape, doesnt have to be round, doesnt have to be square, leave it irregular. Place on a greased and floured oven tray for 5 minutes at the highest oven heat possible, or until you see browning on the edges
Take out of the oven, spread the chickpea spread all over it, place the grilled vegetables on top, loosely but nicely, and place in the oven again for 3 to 4 minutes, until you see some of the vegetables bubbling.
Take out and inmediatly sprinkle with the Reggiano. Sprinkle with black pepper, slice and serve!
Offer some dried chile flakes additionally for those with a hot palate