Chickpea Pizza with Pistachio Nettle Pesto – DelicioUS!

Ingredients

• 120 g chickpea flour
• 1/2 tsp sea salt
• 1/2 tsp pepper freshly ground
• 1/4 tsp celery seed
• 1 tsp parsley fresh; chopped
• 1 tsp fennel fronds; roughly chopped
• 240 ml water lukewarm
• 4–6 tbsps olive oil divided
• 1 clove garlic minced
• 1 lemon zest
• 115 g burrata broken into knobs
• large handful arugula baby; to top
• pea shoots to top
• salt sea, flaky
• pepper cracked
• 2 large bunches of stinging nettle leaves de-stemmed
• 2 cloves garlic roughly chopped
• 75 g pistachios toasted
• 1 lemon juice and zest
• 115 g parmesan cheese parmigiano reggiano; freshly grated and packed
• 1/2 tsp salt sea
• pepper to taste
• olive oil (about 100 ml)