|1 sheet||pizza dough|
|200 g||canned chickpeas|
|100 ml||barbecue sauce|
|200 g||tomato purée|
|1 tsp||smoked paprika powder|
|200 g||mozzarella cheese|
|2 tsp||lemon juice|
Preheat the oven to 210°C/410°F convection heat. Unfold pizza dough, transfer onto a baking sheet and pierce with a fork. Bake in the oven without any toppings for approx. 8 min., or until browned.
In the meantime, add canned chickpeas and barbecue sauce to a small saucepan and let simmer on medium heat for approx. 3 - 4 min. Set aside. For the tomato sauce, mince garlic and combine with tomato purée, sugar, smoked paprika powder, and salt to taste.
Remove the baked pizza base from the oven and allow to cool slightly. Peel red onion and cut into slices. Spread base with tomato sauce and top with BBQ chickpeas and red onion. Bake again in preheated oven at 210°C/410°F convection heat for approx. 8 min., then add sliced mozzarella and bake for another 4 - 5 min., until cheese is melted and crust is golden and crisp.
While the pizza is in the oven, mix together yogurt with lemon juice in a small bowl. Season with salt and pepper and set aside. Remove cilantro leaves from sprigs. Halve avocado, remove the pit, and cut into small pieces.
Remove pizza from the oven and top with avocado. Garnish with cilantro and drizzle with yogurt sauce. Enjoy!