Herb-Crusted Margherita with saffron broth

Method

1. Start by prepping your pizza dough, olive oil, mozzarella so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Turn the heat up, add the margherita, and cook until deeply browned and aromatic.
4. Fold in the chickpeas and season generously; give everything a minute to come together.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a grating of hard cheese and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.