Chickpea Flour Pizza with Tomato and Parmesan
- SERVINGS: MAKES 8 WEDGES
Called socca in Nice and farinata in Genoa, this workingman's morning snack is traditionally baked in brick ovens in pizza pans. Madhur Jaffrey's method calls for using a skillet on the stovetop, then moving the pizza to the broiler.
- 2/3 cup chickpea flour (see Notes)
- 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
- 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 3/4 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-inch 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.
Among many white wine possibilities, consider a Entre-Deux-Mers from France.