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Overhead shot of a sliced Sheet Pan Roasted Garlic Buffalo Chickpea Pizza
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5 from 2 votes

Sheet Pan Roasted Garlic Buffalo Chickpea Pizza

Load up your tastebuds with this Sheet Pan Roasted Garlic Buffalo Chickpea Pizza that comes with layers of flavor for pizza night!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Main Course
Keyword: baked, buffalo, chickpea, dinner, easy, homemade, lunch, meatless, pizza, savory, spicy, vegetarian, weeknight meals
Servings: 8 servings
Calories: 348kcal
Author: Shanika

Ingredients

CRUST:

  • 2 ¾ cups organic all-purpose flour (See Notes for GF option!)
  • 1 cup WARM fresh water
  • 1 tablespoon raw honey
  • 1 packet rapid-rise yeast (That's 2 ¼ tsps!)
  • 1 tablespoon Extra virgin olive oil
  • ¼ teaspoon sea salt

BUFFALO CHICKPEAS:

  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 1 tablespoon Extra virgin olive oil
  • 1 ¼ cups Buffalo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ teaspoon onion powder
  • Pinch of sea salt
  • Pinch of black pepper

ROASTED GARLIC + PEPPER:

  • 1 garlic bulb (See Notes!)
  • 1 poblano pepper
  • 1-2 Tbsps Extra virgin olive oil

TOPPINGS:

  • 2 cups fresh mozzarella cheese (That's about 8 ozs.)
  • 1 cup cubed mozzarella cheese
  • 1 cup chopped kale
US Customary - Metric

Instructions

ROAST THE GARLIC + PEPPER:

  • Begin by preheating the oven to 400 degrees Fahrenheit and preparing a large piece of foil paper. Add garlic bulb and whole poblano pepper to the center of the foil paper, drizzle with olive oil and wrap tightly with foil paper.
  • Bake for 15-20 minutes or until the garlic bulbs are cooked through and super fragrant, tender, and browned on the edges. Let it cool a bit before removing the garlic from their bulbs + mincing them. Chop the pablano pepper into medium-size pieces.

TO MAKE THE PIZZA CRUST:

  • In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, honey, olive oil, and yeast (you might need to use a whisk to ensure that everything combines together well). Let is sit for at least 5 minutes, until yeast begins to activate and foam.
  • Slowly add the flour and salt (on low speed!), until fully incorporated and a soft dough is formed. NOTE: if dough is too sticky, add ½ cup of additional flour at a time)
  • Now, increase the speed to medium-high and knead the dough for about 5 minutes in the mixer. 
  • Once done, cover the dough with plastic wrap for 10 minutes, until is rises a bit. 

TO MAKE THE BUFFALO CHICKPEA:

  • In a bowl, add the chickpeas, olive oil, garlic powder, smoked paprika, oregano, parsley, onion powder, salt, black pepper, and buffalo sauce, tossing everything together until chickpeas are well coated.

ASSEMBLY:

  • Preheat the oven to 475 degrees Fahrenheit and place top rack into the middle of oven. Line a baking sheet with parchment paper and set aside.
  • Once done, add the dough onto the prepared baking sheet and slightly roll out the dough until it’s flat enough to form a flat rectangular shape the rest of the way with your hands, about 11 inches in diameter, evenly pressing it and flattening it out to fit the entire pan. Gently use your finger to stretch dough until pan is fully covered and gently pinch the edges of the dough together to form the crust.
  • Brush olive oil over the top of the crust until evenly coated. Add a bit of the buffalo sauce from the chickpeas unto the top of center of crust until evenly spread.
  • Generously add pieces of fresh mozzarella atop the buffalo sauce, leaving a bit of crust bare for the edges. Add cubed mozzarella cheese followed by kale, minced roasted garlic, chopped poblano pepper, and finally the buffalo chickpeas.
  • Gently transfer the pizza pie to the hot oven and bake for 15-20 minutes or so, until the cheese has melted (and becomes bubbly) and the crust is crispy and golden brown.
  • Once done, allow pizza to rest/cool for a few minutes (about 2-3 minutes) so that the cheese sets before cutting into generous square/rectangular slices, using a pizza cutter.
  • Bon Appetit!

Notes

  • STORAGE: Leftover pizza is best kept tightly wrapped in foil paper, refrigerated for 3-4 days for optimal freshness.
  • GLUTEN-FREE CRUST: To make your pizza crust GF, see my Easy GF Pizza Crust recipe.
  • GREENS: If preferred, you can always add greens other than Kale, like Spinach or Collard Greens to the pizza.
  • GARLIC: If you're a fan of garlic flavor, you can add up to 2 bulbs of garlic for bolder flavor.
 

Nutrition

Calories: 348kcal | Carbohydrates: 39g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 1494mg | Potassium: 174mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1277IU | Vitamin C: 21mg | Calcium: 293mg | Iron: 3mg