Socca with Zucchini
This is once again cribbed from Mark Bittman. This chickpea flour dish makes an awesome, gluten-free alternative to pizza. I follow his directions, below, but add slices of zucchini to the top, and sometimes, shredded parmesan once it’s out of the broiler. Garlic would be a good addition, too, but be sure to add a little cook time if you add more veggies, to get out the extra water. You can buy Bob’s Red Mill Chickpea flour at most health food stores!
Time: 45 minutes
1 cup chickpea flour
1 teaspoon salt
1 teaspoon, at least, ground black pepper
4 to 6 tablespoons olive oil
1/2 large onion, thinly sliced, optional
1 tablespoon fresh rosemary leaves, optional.
1. Heat oven to 450 degrees. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. Sift chickpea flour into a bowl; add salt and pepper; then slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover, and let sit while oven heats, or as long as 12 hours. Batter should be about the consistency of heavy cream.
2. If using onion and rosemary, stir them into batter. Pour 2 tablespoons oil into heated pan, and swirl to cover pan evenly. Pour in batter, and bake 12 to 15 minutes, or until pancake is firm and edges set. Heat broiler, and brush top of socca with 1 or 2 tablespoons of oil if it looks dry.
3. Set socca a few inches away from broiler for a few minutes, just long enough to brown it spottily. Cut it into wedges, and serve hot, or at least warm.
Yield: 4 to 6 appetizer servings.