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1
Position rack just below center of oven.
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2
Place large rimmed baking sheet on rack, and preheat to 450F.
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3
Heat 1 Tbs.
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4
oil in large skillet over medium heat.
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5
Add cabbage, and toss to coat.
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6
Add vinegar and 1/4 cup water.
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7
Bring to simmer.
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8
Cover, and cook 15 minutes, or until cabbage is just tender.
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9
Remove from heat, stir in honey, and season with salt and pepper, if desired.
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10
Toast cumin in small skillet over medium heat 3 to 4 minutes, or until seeds get darker and very fragrant.
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11
Cool.
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12
Grind in spice grinder or coffee grinder.
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13
Drop garlic and salt into food processor while running, and finely chop.
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14
Add 1 1/4 cups chickpeas, 1/4 cup water or reserved chickpea liquid, 1 1/2 tsp.
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15
cumin, and pepper.
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16
Blend to coarse puree.
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17
Transfer to bowl, and mix in 3 Tbs.
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18
cilantro.
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19
Brush tops of pitas with remaining 11/2 tsp.
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20
oil.
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21
Heat heavy skillet over high heat.
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22
Add 1 pita, oiled side down, to skillet.
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23
Cook 2 minutes, or until crisp on bottom, pressing flat with spatula.
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24
Repeat with remaining pitas.
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25
Spread chickpea puree on crisp side of each pita leaving 1/2-inch border.
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26
Top each with 1/3 cup red cabbage, then dot with cheese.
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27
Press remaining 1/4 cup whole chickpeas into topping.
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28
Sprinkle each pita with large pinch of remaining 1/2 tsp.
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29
cumin.
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30
Transfer pizzas to baking sheet with spatula, and bake 6 to 8 minutes, or until toppings are heated through.
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31
Sprinkle with remaining 1 Tbs.
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32
cilantro.
