Socca Pizza with Feta and Pesto
Serves 2-4 person
40 min prep
15 min cook
This delicious Socca Pizza with Feta, Pesto & Caramelised Onion Relish is perfect to serve unexpected guests for lunch.
Ingredients
Socca pizza base
- 1 cup Chickpea flour
- 1 tsp Salt
- 1 tsp Black pepper
- 1 cup Warm water
- 1 Tbsp Olive oil
Toppings
- 1/4 cup Anathoth Farm Caramelised Onion Relish
- 1/4 cup Basil pesto
- 50g Feta, crumbled
- 2 Tbsp Walnuts, lightly toasted and roughly chopped
- Handful Rocket
Method
- Preheat oven to 230˚C (450˚F) and put in a round cast-iron pan or pizza pan to heat.
- In a bowl, mix together chickpea flour, salt and pepper. Slowly add in warm water, whisking until there are no lumps. Add in 1 tablespoons of olive oil, mix again, and leave covered to rest for at least 30 minutes.
- Remove pre-heated pan from oven and brush bottom with a bit of olive oil. Pour in chickpea mixture, and cook in oven for 15-18 minutes, until firm, set and starting to brown on top.
- Remove pizza base from oven. Spread Anathoth Farm Caramelised Onion Relish over base, then top with dollops of pesto, feta, walnuts and rocket. Slice into pieces and serve immediately.
This Recipe Uses
Caramelised Onion Relish 420g
$6.99
420g
