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Recipe for Tomato Basil Socca Pizza

This take on pizza has a soft-ish base and Erin recommends eating it with a knife and fork.
I used goat cheese because that's what I had on hand; next time, I will try this with fresh mozzarella.
This was really yummy with a fried egg on top (see photo below)!
Servings: 1 skillet-size pizza (4 slices)


  • *1 cup 120 g chickpea flour
  • *1 cup 235 ml water
  • *1/4 cup 60 ml olive oil
  • *1 clove garlic minced
  • *1/4 teaspoon sea salt
  • *1 large 220g tomato, sliced 1/4 inch (6mm) thick
  • *1 1/2 cups 3 ounces shredded mozzarella (or try another cheese: I used goat cheese and Erin suggested playing with Fontina and Gouda, too)
  • *3 or 4 basil leaves julienned


  • 1. In a bowl, whisk together the chickpea flour, water, 2 tablespoons (30 ml) of the olive oil, the garlic, and salt. Let sit for 1 hour.
  • 2. Turn on the broiler with a rack positioned 8 inches (20 cm) from the heat and place a 10-inch (25.5 cm) ovenproof skillet in the oven to preheat. Once the skillet is hot, carefully remove from the oven and add 1 tablespoon (15 ml) olive oil. Swirl around to cover the bottom. Pour in the chickpea batter and return the skillet to the broiler. Cook for 5 to 8 minutes, until the socca is set and the edges are browning. Remove from oven, turn off broiler, and turn to oven to 425 degrees F. (220 degrees C. or gas mark 7).
  • 3. Spread the remaining 1 tablespoon (15 ml) olive oil on top of the socca. Layer the tomato slices around the socca. Sprinkle the cheese on top and return the skillet to the oven. (I actually put the cheese under and around the tomatoes...it doesn't really matter how you layer them.) Bake for 8 to 10 minutes, until the cheese is browning and the socca is crisp. Remove from the oven and sprinkle the basil on top. Let cool for 2 to 3 minutes before serving.