Socca Flatbread with Pesto, Roasted Red Peppers & Capers
Ingredients
- 1.5 cups chickpea flour
- 1.5 cups water
- 1/2 tsp salt
- 3 tbsp Alessi Extra Virgin Olive Oil
- 2 tsp Alessi Dipping Spices
- 1/4 cup Alessi Pesto
- 1 tbsp Alessi Garlic Puree
- 1/3 cup Alessi Red Peppers
- 2 tbsp Alessi Capers
Instructions
- In a large mixing bowl, whisk together the chickpea flour, water, and salt. Let is sit for at least 30 minutes. In the meantime, preheat the oven to 450 degrees.
- Once the oven is preheated, put a large cast iron skillet into the oven to preheat.
- Once the batter has sat for 30 minutes, add the dipping spices, and the olive oil and whisk to combine. Next, carefully take the skillet out of the oven and add about 2 tbsp of olive oil to coat the bottom of the skillet. Pour the batter into the skillet and let it spread out over the bottom. Don't worry if some of the oil comes up over the edges.
- Put the skillet into the oven and bake for 8 minutes, then turn the broiler on high and broil for 2-3 minutes, or until bread is golden brown on top.
- Carefully remove the skillet, and use a large spatula to scrape the sides and bottom to carefully remove the flatbread from the skillet and transfer to a platter.
- Next, add the toppings. Brush on the garlic puree, spread the pesto with the back of a spoon, and place the red peppers throughout the top. Last, sprinkle some capers to finish it off. Cut with a pizza cutter and serve!
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