Crispy, savory, protein-packed pizzas with caramelized onions and roasted cherry tomatoes. Kalamata olives and anchovies add a delicious saltiness to balance the sweetness of the onions.
Onions, garlic and cherry tomatoes are caramelized over low heat until golden and soft.
Meanwhile, a chickpea flour based socca crisps up in a well-oiled skillet.
Top the socca pizza with the vegetables.
Finish with Kalamata olives and a couple of anchovy fillets. Yum!
Socca Pizza with Onions and Tomatoes
For the batter:
1 c. plus 2 T. chickpea flour
1 c. water
generous pinch of salt
For the rest:
1/2 a yellow onion, sliced thin
2 t. fresh thyme, minced
1 clove of garlic, minced
3/4 c. cherry tomatoes
1/4 c. Kalamata olives
6 anchovies
salt and black pepper to taste
olive oil
Mix the batter ingredients together. Whisk well. Heat a pan over medium heat. Add a generous Tablespoon of olive oil. Pour in 1/4 c. batter and cook for 3 min. Flip and cook for 1 min more. Repeat with the remaining batter.
Meanwhile, heat another pan to medium-low and add 2 T. olive oil. Add the onions, garlic, thyme and tomatoes are cook slowly for 10-15 min, stirring often.
Top the cooked pizzas with the onion mixture. Finish with the olives, anchovies, salt and pepper.
