In the discussion thread: July Recipe Challenge* - Summer Squash &/or Zucchini! [View all]
Response to Lucinda (Original post)
Fri Jul 26, 2013, 09:24 PM
Lucinda (22,139 posts)
23. Socca Pizza - from Hilah Cooking - (Gluten free)
Socca Pizza (But may actually be called Farinata in Italy)
This one is on my "to-do" list labeled SOON!
The crust uses Garbanzo Bean Flour (Bob's Red Mill brand sells one in my local grocery)
There is a video of the loverly Hilah making the recipe at the link as well as a printable recipe.
PLEASE CHECK OUT HER VIDEO if you have the time and the resources.
She, like yours truly, has an occasional potty mouth, but she's cool, very funny and I like her bunches.
Author: Hilah Johnson
¾ cup chickpea flour
¾ cup hot water (hot tap water, around 120ºF)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano, rosemary, or basil
1 teaspoon minced garlic
3 tablespoons olive oil, divided
Artichoke hearts, olives, mushrooms, peppers, zucchini
¼ cup grated cheese
1 tablespoon minced parsley
Set oven to heat to 450ºF (232ºC) and place an empty, well-seasoned 9″ cast iron skillet inside.
While that heats, make your batter by whisking together chickpea flour, hot water, salt, pepper, oregano and garlic. Whisk in 1 tablespoon of the oil. Set aside while you prep your toppings.
When the oven is hot, use a hot mitt to remove the skillet and set it on a heat-proof surface.
Pour 2 tablespoons of the oil into the skillet and swirl to coat.
Stir the batter once more and pour into the hot skillet. It will sizzle. Tilt the pan (use a hot mitt!) to coat the bottom with the batter.
Lay on all topping except cheese and parsley.
Bake 12-15 minutes until the edges are crisp and brown and the vegetables are cooked.
Remove from oven, sprinkle with cheese and broil for just a minute to melt.
Sprinkle with parsley, cut into wedges and serve.
While this is best fresh out of the oven, you can serve it at room temperature and it’s pretty damn good, too. Once you’ve cut it, lay the slices on a rack to cool. The cooled socca will still be crisp around the edges and taste great. Refrigerating it makes it soggy.
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Replies to this discussion thread
|The empressof all||Jul 2013||#9|
|The empressof all||Aug 2013||#31|
Socca Pizza - from Hilah Cooking - (Gluten free)
|dem in texas||Aug 2013||#29|
|sir pball||Aug 2013||#30|
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