Socca Pizza

Recipe courtesy of Amy Green

1 cup garbanzo bean flour (chickpea flour)
1 ½ cups cold water
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt

*Plus whatever you love to put on your pizza

To make the batter, combine the garbanzo bean flour, water, olive oil, and salt in a blender and blend on medium speed for 20 to 30 seconds until thoroughly combined and smooth. Put the batter into the refrigerator until ready to use.

Rub a 12-inch cast iron skillet with a thin layer or oil. Place the pan in the oven and preheat oven to 475f.

When the oven is preheated, carefully add 1 tablespoon of unsalted butter (we use olive oil) to the cast iron pan while it’s still in the oven. Once the butter has melted, carefully remove the cast iron skillet from the oven. Pour the batter into the pan. It should sizzle.

Bake for 15 to 20 minutes, until the top of the socca has started to lightly brown in places.

Spread the desired amount of sauce on the baked pizza crust. Top with cheese and other toppings. Return the pizza to the 475f oven for 10 to 15 minutes, until the cheese has melted and toppings are cooked through.

If you’re using pesto or bruschetta, remove the skillet from the oven and carefully flip the socca. Return to oven for 10 minutes. Remove from oven and spread with pesto and bruschetta.

Let the pizza rest for 5 minutes before serving and slicing.

Yield: 1 (12-inch) pizza