Recipes Chickpea Flour Pizza with Tomato and Parmesan 5.0 (1,322) 6 Reviews 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. More Pizza Recipes By Madhur Jaffrey Updated on May 26, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Zubin Schroff Yield: 8 wedges Ingredients ⅔ cup chickpea flour (see Notes) ⅓ teaspoon salt 1 cup water ½ 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 ¼ teaspoon freshly ground pepper Directions 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. 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. Rate it Print