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Wednesday, January 25, 2012

italian socca pizza

This "pizza is very yummy and great to serve with a meal.
It is not a pizza with lots of tomato paste and toppings in that sense but you could perhaps use it like that after you have cooked it first.
This is another super easy gluten free grain free recipe from Grain Free Living.


1 cup chickpea flour (besan flour)
1 tsp salt
1 tsp, at least, ground black pepper
1 cup lukewarm water
3 to 5 tbsp olive oil
1/2 large onion, thinly sliced, optional
1 tbsp fresh rosemary leaves, optional

Preheat oven to 230C.
Put a well-seasoned or non-stick 30cm pizza pan or cast-iron skillet in the oven (put foil around the handle if it's not metal to stop it melting)
Sift chickpea flour into a bowl; add salt and pepper; then slowly add 1 cup lukewarm water, whisking to eliminate lumps.
Stir in 2 tbsp of the olive oil.
Cover, and let sit while oven heats, or as long as 12 hours.
Batter should be about the consistency of heavy cream.
If using onion and rosemary, stir them into batter.
Pour 2 tbsp oil into the heated pan, and swirl to cover pan evenly.
Pour in batter, and bake 12 to 15 minutes, or until pancake is firm and edges set.
Heat grill, and brush top of socca with 1 or 2 tbsp oil if it looks dry.
Set socca 5-10cm below grill for a few minutes, just long enough to brown it in spots.
Cut into wedges and serve hot, or at least warm.

I am thinking of playing around with some garlic to maybe make a garlic bread to go with an Italian style meal.


1 comment:

  1. The Italians and Americans use different terms to describe their flours, which can cause some confusion. But no matter what it is, I love Italian pizza.


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