Categories: Pizza/flatbread
Ingredients
- 1 cup chickpea flour (see Tip)
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup water
- 2 tablespoons extra-virgin olive oil, divided
- 1 medium plum tomato, thinly sliced
- 1/2 cup torn or shredded smoked fresh mozzarella
- 2 tablespoons fresh basil pesto
Directions
- Whisk flour, salt and pepper in a large bowl. Add water; whisk until smooth. Let rest while the oven preheats or refrigerate for up to 1 day.
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Position racks in upper and lower thirds of oven. Place a 12-inch cast-iron skillet on the lower rack. Preheat to 450°F for 30 minutes.
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When the oven is preheated, carefully remove the hot pan and swirl in 1 tablespoon oil. Whisk the batter, pour it into the pan and swirl to coat. Top with tomato and mozzarella.
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Bake until the bottom is browned and the edges are crispy, 16 to 20 minutes. Remove from the oven and, using a pastry brush, dab the socca with the remaining 1 tablespoon oil (brushing can dislodge the toppings).
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Turn the broiler to high. Broil the socca on the upper rack until browned in spots, 1 to 3 minutes. Top with pesto and cut into wedges.