Lamb and Chickpea Pizza

I found a way to use up the last of the crème fraîche!  You won't have to hear about it after this.  I swear, I'm buying light (neufchâtel) cream cheese from now on for any recipe asking for crème fraîche.  Even if it wasn't expensive, all the accents are a pain to type.

I was going to make naan for this, but my schedule changed and I didn't have time.  Bought some kind of organic, vegan crusts instead...and then put cheese and meat on them.  Whatever.  The advantage of doing it this way is that all the ingredients are prepped ahead and you only have to stick the pizzas under the broiler.

The kale is negotiable.  You can use any other green, or omit it and have a side salad.  My plants needed a trim to stay healthy, so there you go.

Wow, this is post #1200.  That sneaked up on me.

1 can (15 oz) chickpeas
*1/2 C crème fraîche
*1 tsp minced garlic
2 C kale or other leafy green
1 lb lamb for stew
1 Tb olive oil
kosher salt and pepper
1/2 tsp dried rosemary
4 pieces naan or single-serve pizza crust

1.  Drain chickpeas and reserve liquid.  I happened to do it from scratch, so you're seeing a saucepan, but canned is fine.  Smash with a fork or potato masher until beans are mostly broken down, but still have some texture.  Combine with garlic, crème fraîche, and salt and pepper to taste.  Add some of the reserved liquid if necessary to make a thick sauce consistency.  Refrigerate until needed.

2.  Preheat oven to 350º.  Rub lamb pieces with olive oil and place in a baking dish.  Sprinkle with salt, pepper, and rosemary.  Roast until rare, about 20 min.

3.  While lamb is cooking, steam greens in a saucepan with 1/2" water and salt to taste.  Pull from heat when mostly wilted.

4.  Turn on the broiler and set the crusts on a baking sheet or pizza trays.  Onto each piece of bread, spread about 1/2 C of the chickpea mixture.  Top with greens and pieces of lamb.  (Cut the meat smaller if the pieces are larger than bite-sized.)  Broil for 3-5 minutes, until heated through and edges of bread are getting crispy.  Cut as desired and serve hot.

Difficulty rating  :)