Crispy Socca Pizza
Prep 25mins ∙ Cook 15mins ∙ Makes Servings 2
For the Socca pizza base:
• 1 cup chickpea flour
• 1 cup room-temperature water
• 4 Tbs. olive oil
• 1 1/2 tsp. minced fresh rosemary
• 3/4 tsp. kosher salt
• Freshly ground pepper, to taste
To make the crisp Socca, in a bowl, combine the chickpea flour, water, 2 Tbs. of the olive oil, the rosemary, salt and a generous amount of pepper. Whisk until smooth. Use immediately or cover and let stand at room temperature for 30 minutes to 2 hours or refrigerate overnight.
Position a rack in the top part of an oven and preheat to 500°F.
After the oven is fully heated, turn on the broiler, place two 9-inch cake pans in the oven and heat for 2 minutes. Carefully remove the hot pans from the oven, pour 1 Tbs. olive oil into each and swirl to coat the bottoms. Return the pans to the oven until the oil is just smoking, about 2 minutes. Carefully remove the pans from the oven and divide the batter between the pans, swirling to cover. Broil until the Socca are firm and deeply browned in spots, watching carefully, 7 to 12 minutes.
Top with your favourite pizza toppings, cheese and bake under the grill until cheese is melted.