3.8 57

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.

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KEY: Summer, Cocktail Party, Game Day, Graduation Party, Halloween, Holiday Open House, Kids' Party, New Year's Eve, French, Italian, Mediterranean, Appetizers/starters, Pizzas, Side Dishes, Fast, Gluten-Free, Vegetarian

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Ingredients

  • 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

How to make this recipe

  1. 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.
  2. 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.
  3. 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.

Notes

Chickpea flour is available at Indian and Middle Eastern markets, at health-food stores and by mail from Kalustyan's (800-352-3451).

Suggested Pairing

Among many white wine possibilities, consider a Entre-Deux-Mers from France.

Contributed By Photo © Zubin Schroff Published August 1999

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