Posts Tagged ‘Chickpea flour’

Unrecipe of the Week: Socca Pizza

March 25, 2013
The finished product

The finished product

I have already posted our recipe for Socca, a chickpea flour flatbread that is gluten free, high in protein and delicious. Tonight, I was looking for something low in carbs, crispy and full of vegetables. After a little thinking, I decided to use the Socca as a pizza crust, and top it with a hearty blend of tomatoes, artichokes and mushrooms. The result was a beautiful flatbread, brimming with flavor and surprisingly filling. As with any unrecipe, top it with whatever you are craving. Consider adding goat cheese, parmesan or a little shredded mozzarella. Toss on some finely sliced pepperoni or bacon if you are a meat lover. Use zucchini instead of artichokes, or even both. The possibilities are endless!

For the crust:

IMG_1528

Whisk together 1 cup of garbanzo flour, 1 teaspoon salt and 1 1/2 cups water. Allow the mixture to sit at room temperature for 20 minutes or up to a few hours.

Heat the oven to 450 degrees. Coat the bottom of a 12″ skillet with olive oil. Add a chopped shallot, and place in the hot oven until sizzling. You can also add the herbs of your choice at this stage.

Pour the batter over the shallots, and bake until the flatbread is crisp and brown, about 40 minutes. The flatbread will easily lift out of the pan when it is fully baked.

For the topping:

The topping

The topping

Saute 1 clove of garlic and about 6-8 sliced mushrooms until brown. Add a few chopped artichoke hearts ( canned or frozen) and lightly saute them. Season with salt, pepper, basil and oregano. Add 2 chopped plum tomatoes (or some crushed canned tomatoes) and cook until the tomatoes start to soften. If the mixture gets too dry, drizzle in a little more olive oil.

When the crust is done, spread the the mixture over it, leaving a rim all around. Sprinkle with chopped arugula, and enjoy!

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Unrecipe of the Week

May 14, 2012

My friend Amanda suggested that this recipe for Socca, a Middle Eastern flatbread, would be the perfect “unrecipe” for us. We just tried it, and we think she’s right!

This is adapted from Mark Bittman, who is the ultimate unrecipe chef.

Socca

Preheat the oven to 450 degrees.

Combine 1 cup garbanzo flour*, 1 teaspoon salt, and 1 ½ cups of water in a bowl. Whisk until smooth and cover with a towel until it is the consistency of a thick pancake batter. (This shouldn’t take much longer than it takes to heat the oven, but can be left standing for several hours.)

Add enough olive oil to lightly cover the bottom of a 12” skillet.  Add 1 shallot, finely chopped and some fresh chopped rosemary, spreading it evenly in the pan.

Put it into the hot oven, until the oil smokes and the shallots start to sizzle (a few minutes). Add the batter and return the pan to the oven for about 40 minutes, until the batter has browned and the edges become crisp.

At this point, it should be easily  release from the pan. Cut it into wedges, and enjoy!

*Garbanzo flour, or chickpea flour, can be purchased at Whole Foods Market, or any health food store or Middle Eastern food market. It is gluten free.


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