My favorite recipes are those that open up a new lane of cooking and prompt me to imagine that lane leading in all sorts of new directions.
Take the Pesto Socca Pizza I came across recently in The Ultimate Vegan Cookbook, a collection of more than 600 recipes by seven authors. Now, I've used chickpea flour in myriad ways, starting with pancakes that take shape in France, called socca, and in Italy, known as farinata. But writer Marie Reginato does something different, using much less water — and a touch of almond flour — to quickly form a dough you can roll out and bake until crisp. The flavor and texture of the crust remind me of pastry more than pizza: It's a little crumbly, in a good way.
After baking the crust by itself, I followed her lead and topped it with pesto, roasted squash and sliced radishes, adding pumpkin seeds and arugula for color and crunch. This pizza is designed for just one or two servings, and the crust might be too delicate to make much bigger, but you can always make more than one. Reginato offers that any roasted vegetable could work in place of the squash, and I'm envisioning the sauces that could swap in for the pesto, too — marinara, hummus, garlicky yogurt. The crust could even turn into a cookie.
Did I mention that it happens to be gluten-free? Sweet.
Pesto Socca Pizza
⅔ cup chickpea flour
⅓ cup almond flour/meal
½ teaspoon kosher salt
1 tablespoon PLUS 2 teaspoons extra-virgin olive oil, divided use
8 ounces peeled and seeded butternut squash, cut into ¼-inch-thick slices
3 to 4 tablespoons store-bought or homemade pesto (use cheese-free to keep it vegan)
¼ cup roasted unsalted pumpkin seeds (pepitas)
Sliced radish, for garnish
Handful arugula leaves, for garnish
Heat the oven to 400 degrees.
Whisk together the chickpea flour, almond flour and salt in a small bowl. Stir in 3 tablespoons water and 1 tablespoon of the oil, and keep stirring for a couple of minutes to make sure it is very well blended, with the tacky-but-not-wet consistency of Play-Doh. Form into a small disk, cover with plastic wrap and refrigerate for 10 minutes.
Meanwhile, toss the squash with 1 teaspoon of the oil on a small rimmed baking sheet, then sprinkle with ¼ teaspoon of the salt. Roast until tender, for 10 minutes.
Roll the rested dough between sheets of parchment paper to form an 8-inch round that's ¼-inch thick. Peel off the top layer of parchment, and lightly rub or brush the top of the dough with the remaining teaspoon of oil. Transfer the dough, still on the bottom sheet of parchment, to a baking sheet. Bake until the crust is firm and its edges are turning a light golden brown, 10 to 12 minutes.
Carefully transfer the crust, which is a little delicate, to a serving plate. Immediately spread the pesto evenly over the surface of the crust, then top with roasted squash and pumpkin seeds. Garnish with the radishes and arugula. Serve warm.
Makes 2 servings.
Nutrition information: Each serving (using 3 tablespoons of vegan pesto) contains approximately 530 calories, 17 g protein, 38 g fat, 38 g carbohydrate (8 g sugar), no cholesterol, 510 mg sodium and 9 g fiber.
Recipe adapted from The Ultimate Vegan Cookbook: The Must-Have Resource for Plant-Based Eaters by Emily von Euw, Kathy Hester, Linda and Alex Meyer, Marie Reginato, Celine Steen and Amber St. Peter (Page Street Publishing, 2018)
Food on 01/16/2019