SOCCA PIZZA

Ingredients

Makes a 10 inch (26 cm) pie:

Socca:
1 cup (110g) of chickpea flour
1 tsp of salt
1 pinch of black ground pepper
2 tbsp of extra virgin olive oil
1 cup (220ml) of warm water

Toppings:
2-3 tbsp of passata
1 pinch of oregano
Kalamata olives
Anchovy fillets
Fresh red chilis
Capers
Basil leaves
Arugula

Instructions

1) In a large/medium bowl, combine the chickpea flour, the salt and pepper. Combine the olive oil. Whisk in the water gradually, until you have a smooth almost liquid batter. Let rest for 20mins covered.

2) While the batter is resting, turn on your oven at 250°C (or highest setting). Place a 26cm (10 inch) cast iron skillet in the oven. Once the batter has rested, remove the pan from the oven (careful the handle is hot!), and coat the whole bottom of the pan with olive oil in a thin layer. Pour in the batter, distributing it evenly for it to form an even layer. Bake in the oven for 15 mins.

3) Remove pan from the oven. Spread the tomato sauce, and sprinkle oregano on the crust. Place anchovies, chilies, capers and olives on top. Put back in the oven for 10mins. Remove from the oven, and top with fresh basil and arugula.