Anchovy and Chickpea Pizza

From Tin Fish Gourmet by Barbara-jo McIntosh
published by Raincoast Books

Nothing could be easier than this recipe. Rosemary best complements the flavourful anchovy because of its strong taste.

This is not a traditional pizza, and it is quite crumbly. But it's a tasty appetizer with your favourite brew!

2 anchovy fillets
1 14-oz/398 mL can chick peas, drained
1/2 tsp dried or 2tsp/10mL fresh rosemary, crumbled 2 mL
1 tbsp olive oil 15 ml

Preheat oven to 375 degrees F./190 degrees C.

In a food processor, mix the chick peas and anchovies to a paste. Spread mixture onto a pizza pan. Sprinkle with the chopped rosemary and drizzle the olive oil over the mixture. Bake for 20 minutes.

Serves 1 to 4.