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SERVES: 2 | TIME: 30 MIN
INGREDIENTS
Socca Crust:
- 1 cup chickpea flour
- 1 cup water
- 2 Tbsp + 1 Tbsp + 1 tsp olive oil
- 2 garlic cloves, minced
- 1/4 tsp salt
Pizza Toppings:
- 1 cup marinara sauce
- 3 garlic cloves, minced
- 1/2 bunch kale, destemmed and cut into thin ribbons
- 2 oz organic mozzarella
- 1 handful cherry tomatoes, thinly sliced
- Sprinkle red pepper flakes
- 1/4 cup fresh basil for garnish
PREPARATION
- Prepare batter: In a bowl, whisk together the chickpea flour, water, 2 Tbsp olive oil, garlic & salt. Mix until clumps are gone. Let the batter rest at room temperature for at least 30 min.
- Make sauce: In the meantime, heat 1 tsp olive oil in a sauce pan over medium-high heat, then sauté the garlic for 2-3 min. Toss in kale, mix well with oil and garlic, then add marinara sauce. Add red pepper flakes if you like a kick. Let sauce simmer on low, stirring occasionally, until kale is tender, ~5 min.
- Bake crust: Place a 10″ ovenproof skillet (cast iron) under the broiler with oven rack as high as it will go, for 5 min. Once the skillet is hot, CAREFULLY remove it from the oven. Pour in 1 Tbsp olive oil and coat the bottom of the skillet. Pour in the chickpea batter into the skillet, spread evenly and return the skillet to the broiler.
- Broil crust for 5-8 min., until the socca is set and the edges are pulling away from the sides of the pan. Remove socca from oven and turn down to 425℉.
- Assemble pizza: Spread marinara sauce evenly across the top, then add mozzarella and tomato slices.
- Finish baking: Return the skillet to the oven and bake for 8-10 min., until the cheese is browning and the socca is crisp. Let the pizza cool for 2-3 min.
- Garnish with fresh basil then slice into 4 pieces for serving.
