By Sandy McCall
In this edition of Food For Thought, learn about the subtle art of making Socca Pizza and Chickpea Flatbread.
1 C (4 1/2 ounces) chickpea flour
1 C (8 ounces) water
1 1/2 T extra-virgin olive oil, plus more for the pan
1/2 t salt
Optional seasonings: 1 tablespoon chopped fresh herbs (rosemary, thyme, oregano), 1-2 cloves minced garlic, 1/8-1/2 teaspoon spice (chili powder, cumin, smoked paprika, za’atar)
1/4 C tomato sauce (made from equal parts fresh tomatoes and tomato paste)
Sliced or chopped veggies of choice (ideas: mushrooms, yellow peppers, zucchini, red onions, garlic and fresh spinach); sautéing till slightly tender.
1/2 C grated vegan or regular cheese
Mix all crust ingredients together and pour into 10-inch cast-iron skillet, pie tin, or other metal baking dish. Bake at 400 degrees until done. Add the topping and bake again until cheese is bubbly and everything is heated through.
Heat an 8×8 square cast iron pan or stoneware baking dish to 500 degrees for 5 minutes; then mix the ingredients with whisk till no lumps.
1 C chickpea flour
1 ½ C cold water
4 t olive oil
½ t salt
1 to 1 1/2 t dried oregano
2 cloves minced fresh garlic
Leave pan in oven, carefully pull rack out so that you can pour mixture into hot pan. bake for 7 min, add minced garlic on top of bread, bake for about 10-12 more minutes until done in the center (open oven door slightly to vent moisture during the last few minutes of baking). Remove pan when top is golden brown; let rest 10 min. before serving.