Chickpea flour Pizza

Ingredients

• 2/3 cup chickpea flour
• 1/3 tsp. salt
• 1 cup water
• 1/2 tsp. finely chopped rosemary
• 3 Tbls.extra-virgin olive oil
• 2 Tbls. chopped tomato
• 1 Tbls. finely chopped onion
• 3 Tbls. freshly grated Parmesan cheese
• 1/4 tsp. freshly ground black pepper

Directions

Called socca in Nice and farinata in Genoa, this workingman's morning snack is traditionally baked in brick ovens in pizza pans. This method calls for using a skillet on the stovetop, then moving the pizza to the broiler.

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 water and let the batter stand for 30 minutes, then stir in rosemary.
Heat 1 Tbls. of the olive oil in a 12-inch nonstick ovenproof skillet. Stir the batter once, pour it into the skillet and drizzle the remaining 2 Tbls. 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 cheese 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.

Submitted 6/13/05.
Source: M.J's Files
Submitted By: Eileen Werth
crazylegs@erols.com
Chickpea flour Pizza