Homemade pizza is delicious, but when you don't have time to make dough, try this creative recipe from
The Washington Post food editor Joe Yonan, whose new book is
Eat Your Vegetables: Bold Recipes for the Single Cook. He uses chickpea flour—
which is higher in protein than wheat-based flour—to make a crispy-creamy pancake, and tops it with sliced broccoli florets, store-bought baba ghanoush, crumbled feta and grated Parmigiano-Reggiano for a Middle East-inspired take on a classic weeknight supper.
Get the recipe: Chickpea Pancake with Broccoli and Eggplant Puree
