Crostini with Chickpeas & Manchego Pizza

20 minPrep Time
5 minCook Time


  • 1 12" Boboli® Original Pizza Crust
  • 1 can (15 oz.) chickpeas (garbanzo beans)
  • 1 clove garlic, minced
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. parsley flakes
  • 1 tsp. ground cumin
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. ground turmeric
  • 1/4 tsp. salt
  • 20 shavings (4 oz.) manchego cheese (use peeler or cheese knife)
  • 20 red pepper strips, roasted


  1. Preheat oven to 450° F. Lightly toast pizza crust in oven and then cut into 2" squares. Drain chickpeas, reserving 1/2 cup of the liquid. Place chickpeas, garlic, lemon juice, parsley, cumin, red pepper, turmeric and salt in bowl of food processor; cover. Process until smooth (stop machine and scrape sides, if needed). Add reserved liquid; process until desired consistency. Spread each bread slice with a spoonful of the chickpea mixture. Place cheese shaving on top. Garnish each with a strip of roasted red pepper.

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