Montasio-Chickpea Flatbreads

• One 15-ounce can chickpeas, drained
• 1 scallion, finely chopped
• 1/4 teaspoon cayenne pepper
• 1 tablespoon extra-virgin olive oil, plus more for brushing
• Coarse salt
• 1 1/2 cups shredded Montasio, young pecorino or Fontina cheese
• Four 12-inch round flatbreads, such as naan or pocketless pita

1. Preheat the oven to 450 and preheat a griddle.
2. In a bowl, toss the chickpeas with the scallion, cayenne and 1 tablespoon of olive oil; season with salt.
3. Using a fork, coarsely mash the chickpeas.
4. Stir in the cheese.
5. Spread the mixture over the flatbreads, leaving a 1-inch border.
6. Brush the griddle with oil and, working in batches, add the flatbreads, cheese side up.
7. Cook over high heat until the bottoms are lightly browned, 2 minutes.
8. Transfer to baking sheets and bake for 3 minutes, until the cheese is melted.
9. Transfer to a work surface, cut the flatbreads into wedges and serve hot or warm.

chickpeas, scallion, cayenne pepper, extravirgin olive oil, salt, shredded montasio, flatbreads

Taken from www.foodandwine.com/recipes/montasio-chickpea-flatbreads (may not work)