Squash Pizza

INGREDIENTS

Batter

  • 120 grams chickpea flour (1 cup)

  • 1/2 cup water

  • 6 tbsp olive oil, batter

  • 2 tbsp olive oil, cooking

  • 2 cloves garlic, minced

  • 1/4 tsp salt

Toppings

  • 1 ea zucchini (or squash or both), ribboned

  • 2 tsp thyme, finely chopped (divided)

  • 1/2 cup mozzarella, shredded

  • 5 each kalamata olives, cut in half

  • 1/4 cup sundried tomatoes

  • 1/4 cup feta cheese, crumbled

Directions

Batter:

  1. In a bowl, whisk together the chickpea flour, water, 6 tbsp olive oil, garlic and salt.

  2. Let the mixture rest at room temperature for 1 hour.

Prep:

  1. While socca batter is resting, season zucchini lightly with olive oil, salt, and pepper as needed.

  2. Add 1 tsp thyme and toss. Set aside.

To Serve:

  1. Turn on the broiler with a rack positioned 8 inches from heat.

  2. Place a 10-inch cast iron in the oven to preheat.

  3. Once the skillet is hot, carefully remove it from the oven.

  4. Pour in 1 tablespoon olive oil and swirl the pan around so the oil is evenly distributed.

  5. Pour in the chickpea batter and return the skillet to the broiler.

  6. Cook for 5 to 8 minutes, until the socca is set.

  7. Remove from oven, turn off broiler and turn oven to 425 degrees Fahrenheit.

  8. Spread the remaining 1 tablespoon olive oil on top of the socca (it will soak right in).

  9. Top the socca with thyme, mozzarella, then distribute the ribboned zucchini on top.

  10. Sprinkle olives and sun-dried tomatoes on top, then sprinkle feta over the pizza.

  11. Return the skillet to the oven and bake for 8 to 10 minutes, until the cheese is browning.

  12. Remove from oven let the pizza cool for 2 to 3 minutes before slicing into 4 pieces and serving.

A favorite of

Jessica Sigmundsson