Do you need a weeknight friendly, protein-rich, cozy, quick and customizable one-skillet meal this week? If so, that's what you'll be getting with this Broccoli & Cheddar Skillet Pizza.

One secret to making this quick protein-packed meal lies in the crust. It's a chickpea flatbread, which you might remember from this recipe and this one. No yeast or waiting for dough to rise is required here. Just a simple dump-and-stir batter of chickpea flour, water, salt, and olive oil. Set it aside for 30 minutes while you're unpacking bags, unloading the dishwasher, and getting the other ingredients ready. Or, why not mix it up in the morning, before heading out? It's perfectly content hanging out on the counter for the day. Soaking only improves the flavor, texture, and digestibility of the flatbread. Plus, if you can remember to do so the morning of, it will make getting dinner on the table that much faster. And we all know how doing the smallest of tasks ahead makes a world of difference come dinner time.

Speaking of small tasks, a favorite tip for minimal cleanup is to use the same skillet for various tasks. In the case of this pizza, roast broccoli in the pizza skillet, then wipe out the pan with a paper towel before adding the chickpea batter.

The Art of Cooking

Through coaching clients not only about integrative nutrition and intuitive eating but also cooking whole food meals, I've come to realize what truly makes simple meals, simple. It's not only about the recipe and a short ingredient list. But also about our pantry stock, meal planning and prep, and most interestingly, the attention we place on the process of cooking. In other words: taking those 10 seconds in the beginning to brainstorm the sequence of cooking steps and figuring out how to be resourceful and crafty with our time in the kitchen and with our use of tools and appliances.

I hope this skillet pizza and these tips make your week a little more satisfying. Let me know in the comments below if you plan to make this pizza or if you have other fun topping ideas. Enjoy!

Broccoli & Cheddar Skillet Pizza

Makes 1 thick-crust pizza (serves 2-4)
Notes: If you want a thin crust, use a larger pan or make two pizzas using half the chickpea batter for each pizza. In this case, you may need to adjust the amount of toppings. The recipe calls for tomato sauce. Use your favorite one here. Some have been cooked down with olive oil, herbs, garlic and onion. But if you use plain tomato sauce I suggest stirring through a crushed clove of garlic, salt, and pepper along with the lemon zest called for in the recipe.

Chickpea flatbread (recipe below)
3/4 cup (180 ml) tomato sauce
Zest 1/2 lemon
1 small head of broccoli
Large handful sharp cheddar cheese, shredded
½ red onion, thinly sliced
Red pepper flakes, to taste (optional)

Make chickpea crust following recipe below.
Preheat oven to 425F/220C. Chop broccoli head and tender stem into bite size pieces. Place on foil or silpat-lined baking tray and toss with a sprinkle of salt, pepper and drizzle of oil. Roast in oven ~ 10 minutes, or until broccoli is crisp tender and browning around the edges.
Stir lemon zest into tomato sauce.
Once chickpea crust is cooked, layer over tomato sauce, spreading evenly to the edges. Scatter around roasted broccoli, cheese, and onion if using.
Set oven back to broil and return skillet to top third section of oven to melt cheese (~4-6 minutes).
Slice pizza into quarters and serve immediately.

Chickpea Flatbread

1 cup (164 gr) chickpea flour
1/2 tsp. salt
1 tsp. ground cumin
1 1/4 cups (300 ml) warm water
2 Tbsp. extra-virgin olive oil (plus 1 Tbsp for coating pan)

Oven Instructions

In a medium bowl whisk chickpea flour, salt, and cumin. Add warm water and 2 Tbsp. oil and whisk well until very smooth (it should be the consistency of pancake batter). Set aside on counter for 30 minutes so flour has time to absorb the water. Alternatively make batter 6-10 hours in advance and leave on the counter, covered with a clean kitchen towel, until ready to use.
Turn oven to broil, set oven rack in the upper third section of the oven, and place a 10-in (25 cm) cast-iron skillet (or other heavy non-stick pan) in oven to preheat for 10 minutes.
Remove skillet, pour in 1 Tbsp oil, tilting the pan so the entire surface has a generous coating.
Give the batter one last good whisk and pour into the pan, tilting pan so entire surface is evenly coated with batter. Place in oven and cook 7-9 minutes, or until edges are golden brown and curl up slightly.
Loosen flatbread by running a thin spatula around the sides and underneath. Proceed with pizza recipe above.

Stovetop Instructions
Notes: I often use this same batter to make thin crepe- or tortilla-style flatbreads to serve alongside dal or other stews, or to use as a wrap. For this variation, you’ll only pour 1/4 or 1/6 of the batter (depending on skillet size) into a non-stick skillet at a time and cook on the stovetop like you would a crepe or pancake.

Heat 2 tsp - 1 Tbsp olive oil, avocado oil, coconut oil, or ghee in an 8 or 10-inch non-stick skillet over medium-high heat. When oil is hot, pour about 1/4 of the batter (or less if using 8 inch skillet) into the pan, immediately tilting pan so that it coats the bottom evenly.
Cook for 3-5 minutes until bubbles form on top and sides just begin to curl away from pan. Run a thin spatula around edges of flatbread to loosen, then flip. Cook on second side for 1-2 minutes, until lightly golden brown.
Remove to a clean tea towel and cover to keep warm. Repeat with remaining batter, adding a little extra oil each time and adjusting heat down as you go, as pan will become hotter. These flatbread are best eaten in the first two days. Store on counter in an airtight container or plastic bag, removing as much air as possible.

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