For the socca pizza bases
150g chickpea (gram) flour
50g grana Padano cheese, finely grated
½ tsp salt
70ml olive oil
375ml cold water
For the topping
3 red onions, peeled and quartered
2 tbsp olive oil
½ tsp sugar
½ tsp salt
1 clove garlic crushed
200g tender stem broccoli
16 cherry tomatoes, cut in half
125g mozzarella pearls
Small handful basil leaves
1. To make the bases. Put the chickpea flour, grated cheese and salt in a large bowl and slowly whisk in the olive oil and enough of the water to form a thick pouring batter. Leave to rest for half an hour.
2. For the caramelised onion, put the onion, a drizzle of oil, sugar and salt in a large pan and cook over a medium heat for 7 minutes or until the onions are soft and beginning to brown. Remove from the heat and stir in the crushed garlic. Transfer to a bowl and set aside.
3. To cook the socca pizzas. Heat a drizzle of oil in the frying pan and pour in enough batter to cover a 20cm (8 inch) non-stick frying pan. Fry gently on a medium heat for 5 minutes and then flip over and cook for five minute more. Transfer the socca pizza to a baking sheet and repeat with the remaining batter to make four bases.
4. Turn the oven on to 180oC/Gas mark 4.
5. Meanwhile cook the broccoli in a pan of boiling water for 3 minutes and drain. It will still be a firm.
6. To assemble the pizzas. Dollop each base with caramelised onions, broccoli, prosciutto, cherry tomatoes and mozzarella pearls. Place in the hot oven for 5-10 minutes until the cheese is melted. Serve sprinkled with torn basil leaves.
Cooks tip: The batter can be made by placing all the ingredients in the goblet of a liquidiser and processing for 30 seconds. This creates a smooth easy to pour batter.
Variation: The bases can be topped with spinach and ricotta, or mushrooms and slices of butternut squash.
Recipe courtesy of www.loveyourgut.com