Recipes

Chickpea Flour Pizza with Tomato and Parmesan

Name: Chickpea Flour Pizza with Tomato and Parmesan
Ingredients: 0.67 cup chickpea flour (see Notes); 0.33 teaspoon salt; 1 cup water; 0.5 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; 0.25 teaspoon freshly ground pepper

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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

Chickpea Flour Pizza with Tomato and Parmesan — 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.