Appetizer

Socca Pizza

This recipe was a nice surprise.

I’ve been trying out new ways to use ingredients we like and have in our pantry.  Recently it has been garbanzo flour.

And I turned to Mark Bittman’s How to Cook Everything Vegetarian for some help. He has a recipe for Socca, (also known as Farinata) that looked interesting so I just had to try it!

One of his variations for the recipe is Socca Pizza.  This is his recipe.   I just made mine with a bit of Spanish flavor but you can add any toppings you like.

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Socca Pizza

1 cup garbanzo flour (chickpea or besan flour)

1 tablespoon pimentón (smoked paprika)

1 teaspoon garlic, minced

1 teaspoon salt

1 teaspoon ground black pepper

5 to 6 tablespoons extra virgin olive oil

1/2 roasted red bell pepper

1 chorizo, crumbled and sauteed until crispy and brown

1/4 cup olives, chopped

5 – 6 ounces manchego cheese, grated

Pour 1 1/2 cups lukewarm water into a mixing bowl and sift the flour into it.  Whisk the flour, water, pimentón, garlic, salt and pepper.  Cover the batter with a kitchen towel and let it sit for at least 30 minutes or up to 12 hours.

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Preheat the oven to 450 degrees F.  Put 2 tablespoons of olive oil into a well-seasoned 12- inch cast iron skillet or a nonstick pan you can use in the oven.  Pour the batter into the pan and bake for 10 – 15 minutes, or until it is firm and the edges are set.

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Take it out of the oven and add the toppings: roasted red pepper, crispy chorizo (I used vegan Spanish chorizo), olives and manchego cheese.

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Place the skillet back in the oven and bake until the cheese has melted.  Remove from the oven and let it sit for 5 minutes.  Cut into large wedges or in smaller wedges to serve as an appetizer or snack.

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Russell, wanting to help in the kitchen.

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