SOCCA PIZZA WITH ROASTED SQUASH, BRUSSELS SPROUTS, AND LEMON
A giant chickpea flour pancake creates a buttery, gluten-free, high protein crust for an autumnal pizza ready in less than 45 minutes. I often add goat cheese on top and briefly broil to warm, but you could try fresh mozzarella, feta (don’t heat), ricotta (don’t heat), or keep it off altogether. It’s a knife and fork affair, which may disqualify it as pizza; however, classifying this as pizza makes me happy, so it’s staying.
Serves 4
For the Vegetables
1 tablespoon extra-virgin olive oil
½ (2–3 pound) creamy-fleshed pumpkin such as kabocha or butternut, seeded, peeled, and cut into ¼-inch cubes
6 ounces Brussels sprouts, quartered
1 onion, thinly sliced
1 teaspoon dried sage (whole, not ground)
½ teaspoon salt
ground black pepper, to taste
For the Socca
1 teaspoon extra-virgin olive oil
2 cups chickpea flour
2 cups water
½ teaspoon salt
1 tablespoon prepared pesto, any variety
zest of 1 lemon
Arrange oven racks to accommodate two dishes. Preheat oven to 400ºF.
On a large-rimmed baking sheet, toss to combine all vegetable ingredients. Roast for 30 to 35 minutes, until vegetables are tender and beginning to caramelize. Meanwhile, prepare the socca. Socca goes in the oven halfway through vegetable roasting time.)
Line a large high-sided ceramic skillet or large cast-iron pan with a circle of parchment paper to fit the bottom. Grease parchment circle and sides with oil. In a large bowl, whisk flour, water, and salt until mostly smooth. Pour batter into prepared skillet or pan and bake for 15 minutes (halfway through vegetable roasting time), or until set and beginning to dry out.
To serve, spread socca with pesto, top with vegetables, and garnish with lemon zest. Slice and serve warm or at room temperature.