Socca Pizza

This gluten-free flatbread hails from the sunny Mediterranean where it’s also known as farinata or torta di ceci. Chickpea flour, which you can find in your grocery’s alternative flours section or online, lends the base a deliciously nutty flavor and allows it to crisp up in the bottom of the skillet while remaining a bit creamy in the middle. Here we’ve topped the socca with other Mediterranean ingredients like peppers and olives, but it’s also great served naked with a drizzle of olive oil and a sprinkle of flaky sea salt.

Prep Time — 30 min
Cook Time — 9 min
Servings — 2

Ingredients

  • 1 cup chickpea flour

  • 1 cup water

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon salt

  • ¼ cup sliced red onions

  • ¼ cup roasted red pepper strips

  • ¼ cup artichoke heart

Tools

  • tongs

  • whisk

  • measuring cups

  • measuring spoons

  • chopping board

  • knife

  • liquid measuring cup

  • 2 medium bowls

  • cast iron skillet

  • plastic wrap

  • June Oven