Socca Pizza

Ingredients

• 1 C Chickpea Flour
• 1 t Dried Oregano
• ¼ t Garlic Powder
• 1 t Dried Mushroom Powder (optional)
• 1 T Nutritional Yeast
• ½ t Kosher Salt
• 1 t Double-acting Baking Powder
• 2 T Olive Oil
• 1 C Warm Water (about 105 °F)
• 1 T Olive Oil
• ⅓ C Thinly Sliced Shallot
• ¼ C Thinly Sliced Orange Pepper (or yellow or red)
• 2 oz Goat Cheese
• ¼ C Pesto Sauce
• ¼ C Sliced Oil-packed Sundried Tomatoes
• Arugula or your favorite peppery greens
• Freshly Grated Parmesano-Reggiano, to taste
• Freshly Ground Black Pepper, to taste
• Red Pepper Flakes, to taste

Instructions

1. 1 In A Bowl, Whisk Together The: In a bowl, whisk together the chickpea flour, oregano, garlic powder, mushroom powder, nutritional yeast, salt, and baking powder. Add the olive oil and water and whisk until smooth. Cover the bowl and allow to rest for at least 30 minutes.
2. 2 Preheat The Oven To 425 °F: Preheat the oven to 425 °F. Heat a 10” cast iron pan over medium-low heat (12” for a thinner flatbread). When hot, add 1 T olive oil, swirl to coat, and then pour in the batter. Swirl the pan to evenly cover, and then spread the onion and pepper over the top. Cook until bubbles form, about 1-2 minutes. Place in the oven and bake for 10-15 minutes, or until brown and the sides are starting to pull away.
3. 3 Remove From The Oven And, Using: Remove from the oven and, using a spatula, gently loosen the bread in the pan without removing it. Break pieces of goat cheese over the top, and then drop small dollops of the pesto, and then evenly cover with the sundried tomatoes. Slice into 6 - 8 wedges.
4. 4 When Ready To Serve, Cover With: When ready to serve, cover with as much arugula as you like and then finish with parmesan cheese, black pepper, and red pepper flakes.