Zucchini, Feta and Sun-Dried Tomato Pesto Socca
chickpea flour pizza with tomato, arugula and basil
Informations supplémentaires
40 min.
|
524 kcal
|
easy
|
|
Printable version
1. Make the pizza batter
Preheat the oven to 450°F. In a large bowl, whisk the flour with the baking powder, spice mix, a pinch of salt and 1 2P | 1.5 3P cups of water. Place a big ovenproof pan (or 2 small) in the oven while it preheats, about 10-15 minutes.
2. Setup
Chop the garlic. Cut the tomato into thin slices then cut these slices in 2 or 4 pieces. Peel the zucchini completely into ribbons. Toss the zucchini ribbons with the garlic and a drizzle of oil.
3. Bake the batter
Remove the pan from the oven with oven mitts. Add a drizzle of oil to the pan and swirl it to coat the pan. Add the pizza mixture and cook in the oven for 10-12 minutes until the crust is golden brown.
4. Garnish the pizza
Garnish the crust with the pesto, zucchini, tomato, salt, pepper and crumbled feta. Return to the oven for 8-10 minutes.
5. Plate your dish
Toss the arugula with a drizzle of oil and balsamic vinegar to taste. Top the pizza with the basil and arugula. Bon appétit!
250mlChickpea Flour
30mlSpice Mix(nutritional yeast,dried oregano)
5mlBaking Powder
2unitSun-Dried Tomato Pesto
1unitZucchini(s)
1unitTomato(es)
1unitGarlic Clove(s)
40gArugula
0.5unitBasil
50gFeta Cheese
What you need
ovenproof pan, bowls, whisk, spatula, vegetable peeler
524 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
42g
14%
fat
31g
48%
cholesterol
22mg
7%
fiber
10g
40%
protein
21g
saturated
5g
25%
sodium
282mg
12%
sugar
12g
trans
0g