Socca Pizza with Onions and Tomatoes

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Crispy, savory, protein-packed pizzas with caramelized onions and roasted cherry tomatoes.  Kalamata olives and anchovies add a delicious saltiness to balance the sweetness of the onions.

Onions, garlic and cherry tomatoes are caramelized over low heat until golden and soft.

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Meanwhile, a chickpea flour based socca crisps up in a well-oiled skillet.

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Top the socca pizza with the vegetables.

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Finish with Kalamata olives and a couple of anchovy fillets.  Yum!

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Socca Pizza with Onions and Tomatoes

 

For the batter:

1 c. plus 2 T. chickpea flour

1 c. water

generous pinch of salt

 

For the rest:

1/2 a yellow onion, sliced thin

2 t. fresh thyme, minced

1 clove of garlic, minced

3/4 c. cherry tomatoes

1/4 c. Kalamata olives

6 anchovies

salt and black pepper to taste

olive oil

 

Mix the batter ingredients together.  Whisk well.  Heat a pan over medium heat.  Add a generous Tablespoon of olive oil.  Pour in 1/4 c. batter and cook for 3 min.  Flip and cook for 1 min more.  Repeat with the remaining batter.

Meanwhile, heat another pan to medium-low and add 2 T. olive oil.  Add the onions, garlic, thyme and tomatoes are cook slowly for 10-15 min, stirring often.

Top the cooked pizzas with the onion mixture.  Finish with the olives, anchovies, salt and pepper.

 

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