Chickpea PizzaRichard Foulser
Similar to the socca—chickpea crepes—of Nice, in southern France.
Recipe information
Yield
Makes 8 servings
Ingredients
1 1/3 cups chickpea flour*
1/2 teaspoon (generous) salt
2 cups water, divided
1 teaspoon minced fresh rosemary
Nonstick vegetable oil spray
6 tablespoons extra-virgin olive oil, divided
6 tablespoons finely grated Parmesan cheese, divided
1/2 teaspoon freshly ground black pepper, divided
Preparation
Step 1
Sift chickpea flour and salt into large bowl. Gradually add 2/3 cup water, whisking until smooth. Whisk in 1 1/3 cups water and rosemary. Let stand 30 minutes.
Step 2
Preheat broiler. Spray large nonstick broiler proof skillet with nonstick spray. Add 1 tablespoon oil; heat over medium-high heat. Whisk batter. Pour half of batter into skillet; drizzle with 2 tablespoons oil. Cook until top is almost set, piercing bubbles with knife, about 4 minutes. Sprinkle with 3 tablespoons cheese and 1/4 teaspoon pepper.
Step 3
Broil pizza until golden, 4 to 5 minutes. Slide onto platter. Repeat to make another pizza. Cut into wedges; serve hot or warm.
Step 4
- Available at some specialty foods and natural foods stores and at Indian and Middle Eastern markets.
