Ingredients

• 1 cup chickpea flour
• 1 cup water
• ¼ a cup of olive oil
• 1 to 2 cloves of garlic
• ¼ teaspoon sea salt
• Topping:

• ½ cup of crushed mozzarella
• ¼ cup of feta cheese
• 1 small zucchini or yellow squash cut into Julienne or potato peeler mixed in olive oil
• 5 pitted olives, cut lengthwise in half
• A small handful of sun-dried tomatoes in oil
• 1 small sprig of fresh thyme, optional

Cooking guidelines

In a bowl, beat the chickpea flour, water, 2 tablespoons of olive oil, garlic and salt. Allow the mixture to rest for 1 hour at room temperature.

Heat the pan well and, once the pan is hot, pour 1 tablespoon of olive oil on it and stir in a swirling motion to distribute the oil evenly.

Then pour the chickpea dough into the pan and fry for about 5-8 minutes until Socca is beautifully golden.

Pour the remaining 1 tablespoon of olive oil on the pancake and add the mozzarella, then spread the zucchini and squash on it. Sprinkle with olives, sun-dried tomatoes and then sprinkle the pizza with feta cheese.

Put the pan in the oven and bake for about 8 to 10 minutes at 300 ° C until the cheese is brown and the socca is crispy. Remove from the oven and sprinkle on top with fresh thyme. Let the pizza cool for 2 to 3 minutes, then cut into 4 pieces and serve.