Ingredients
| ⅓ cup | Low sodium chickpeas, drained and rinsed |
| 1 tablespoon | Vegetable oil |
| 1 teaspoon | White distilled vinegar |
| ½ cup | It’s Nature ® Chorizo Seasoned Walnut Crumbles |
| 1 each | Pizza crust, prepared |
| ¼ cup | Mexican crema |
| 1 cup | Monterey Jack cheese, shredded |
| ¼ cup | Pickled jalapeños, sliced |
| ¼ cup | Cherry tomatoes, blistered in oven |
| ¼ cup | Red onion, julienned |
Procedure
Yield: 1 pizza (8 slices)
Preheat oven to 450°F.
In food processor, pulse chickpeas until they form rice-grain-sized pieces. Add vegetable oil and vinegar; pulse until fully combined. Transfer chickpea mixture to mixing bowl. Fold in It’s Nature® Chorizo Seasoned Walnut Crumbles; set aside. Spread Mexican crema evenly over prepared pizza crust, leaving a 1-inch border. Top crema with Monterey Jack cheese. Add jalapeño, cherry tomatoes, onion and prepared Walnut Crumbles,evenly distri buting toppings over the cheese. Bake on perforated sheet pan until crust is warmed through and cheese is completely melted, approximately 8 minutes. Remove from oven; allow to cool slightly before slicing into 8 pieces.
Click here to print/download recipe.