Return to Main Recipes Page/Return to Home Page
2/3 cup chickpea/garbanzo flour
Preheat the broiler.
Sift the chickpea flour with the salt into a medium bowl.
Slowly add 1/4 cup of the water, whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in the remaining 1/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary.
Heat 1 tablespoon of the olive oil in a 12" nonstick ovenproof skillet.
Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top.
Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes. Burst any large air bubbles with the tip of a knife.
Sprinkle the tomato, onion, Parmesan and pepper over the top, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes.
Slide the pizza onto a work surface, cut into wedges and serve hot.
Poster's Notes:
Chickpea flour is available at Indian and Middle Eastern markets.
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
1/3 teaspoon salt
1 cup water
1/2 teaspoon finely chopped rosemary
3 tablespoons extra-virgin olive oil
2 tablespoons chopped tomato
1 tablespoon finely chopped onion
3 tablespoons freshly grated Parmesan cheese
1/4 teaspoon freshly ground pepper
Called "socca" in Nice and "farinata" in Genoa, this workingman's morning snack is traditionally baked in brick ovens in pizza pans. My method calls for using a skillet on the stovetop, then moving the pizza to the broiler.