Socca or Farinata has recently become popular among the gluten free community as its a quick way to get your pizza fix without that pesky gluten. I first heard of socca when I was in La Spiza, Italy. We wandered into a hole in the wall pizzeria and ordered a quatro fromaggio pie but noticed that all the locals seemed to be eating this mysterious chickpea pizza. I had to know what all the fuss was about.
The key to an excellent socca is a well seasoned skillet, good chickpea flour and tasty toppings. I got my first recipe from my girl Grace over at Food Fitness Fresh Air and made it for a lunch at the farm. It was a big hit. Socca seems intimating but it really is a painless process. Simply make your batter with equal parts chickpea flour and water. Heat your skillet under your broiler, pour in batter, cook until golden, and top with whatever please! Enjoy!
1 cup chickpea flour
1 cup water
Extra virgin olive oil
Combine chickpea flour, water, 1 1/2 Tbsp. olive oil, a pinch of salt, and pepper to season. Set aside for and allow to rest. Prepare pesto.
1/2 cup nuts
5 cloves garlic
5 cups fresh basil/herbs leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cup olive oil
1 cup grated Parmesan cheese
Combine ingredients in food processor and gradually add olive oil. Blend until desired consistency is reached.
Preheat broiler. Allow a 10 inch cast iron skillet to heat under the broiler for 5 minutes. Carefully remove skillet and pour in chickpea batter. Return to broiler and cook for an additional 5 minutes or until golden brown. Top with pesto and cheese, sausage and other veggies. Enjoy!