• We start by making One Pizza Dough recipe. Portion it into 3 balls, cover with a tea towel and set aside. Preheat the oven with your baking tray inside to the highest heating setting, for me this is 300℃.

To make the yogurt sauce:

• Mix the yogurt, tahini, lemon juice, salt and minced garlic until smooth. Set aside.

To make the chickpeas:

• Add them in a bowl with the olive oil, lemon juice, cumin powder, paprika powder, salt, pepper powder, minced garlic, onion slices and using your hands mush them roughly.

Assembling the Pizza:

• Cut a round piece of baking paper and shape the pizza on it. Sprinkle with semolina and working with one ball at a time using your fingers start poking the dough and stretch it out. Be gentle and keep going until you have approximately a 10 inch round in diameter. I like creating an edge with my thumb and index finger all around the sides of the base.
• Add 2 tbsp mozzarella cheese a the bottom, spread over 3 tbsp of the yogurt mixture and spread evenly. Add 1/4 cup of the chickpeas everywhere. Top with 1/4 cup mozzarella cheese and 1 tbsp sliced almonds. Sprinkle the edges of the pizza with sesame seeds.
• I used a pizza steel to transfer the pizza to the oven you can use a flat plate or platter, just make sure it is large enough to hold the entire pizza or else it will fall apart while transferring. Transfer to the oven and bake for 12-15 mins, this depends on the size of the oven, the temperature and how large the pizza is. Repeat the above process for the remaining dough.
• You know it is done when the top is golden, the cheese is bubbling, edges are crispy and puffed and the bottom has a little color and dry to touch. Drizzle over olive oil, freshly chopped parsley and cut into slices. Enjoy it hot.