Get creative with what you have in your refrigerator and pantry!

This thin and flexible chickpea flour crust can be topped with any combination of favorite toppings. It cooks in just five minutes, for a quick, easy and unique dinner solution.  Don’t forget to enjoy the art of cooking, and the joy of eating, in the process.

Recipe by our Farm Chef, Carly Silberman

Mediterranean Socca Flatbread Yield: (1) 12” Flatbread

FLATBREAD INGREDIENTS:

1 Cup Chickpea Flour

1 Cup Water

1 ½ TBSP Olive Oil

1 Garlic Clove, minced

1 TBSP Fresh Herbs, chopped

½  Salt & Pepper Blend*

Your Favorite Produce and Toppings (artichoke, tomatoes, kale, corn kernels, fennel, onions, cheese, seeds, etc.)

PESTO INGREDIENTS:

2 Cups Greens (arugula, watercress, kale, etc..), packed loosely

½ Cup Basil, packed tightly

2 TBSP Sunflower Seeds, raw

1 ½ tsp Nutritional Yeast

1 Garlic Clove, chopped

¼ Lemon, juice and zest

¼ tsp Salt & Pepper Blend*

¼ Cup Olive Oil

DIRECTIONS:

  1. In a bowl, add chickpea flour, water, 1 ½ TBSP olive oil, 1 TBS chopped herbs, 1 garlic clove and salt and pepper. Whisk until smooth, batter will be thin.  Set aside and let rest for 30 minutes.
  2. While batter is resting, make your pesto. In a food processor or blender add washed greens and basil, sunflower seeds, nutritional yeast, garlic clove, lemon zest, lemon juice and ¼ tsp salt and pepper. Blend on high until ingredients are broken down and combined. Scrape down sides and blend once more. While blender is on, in a slow steady stream pour olive oil in and allow to blend until it has emulsified. 
  3. Preheat oven to broil. Place a cast-iron skillet with a 10” base (or substitute a large dutch oven) into the oven to heat for 5 minutes. Remove skillet from oven and drizzle bottom with additional olive oil.  Mix your batter once more and pour into the hot skillet, gently pushing it around with a spatula to evenly coat the bottom of the pan.
  4. Place into oven and cook for 4-6 minutes until batter is fully set and just starting to brown on the edges.
  5. Remove from oven. Spread pesto onto the cooked flatbread. Sprinkle with your favorite sliced produce and toppings. Drizzle with additional olive oil and additional herbs and greens, if desired. (Recipe photo was made with kalamata olives, sundried tomatoes, artichoke hearts and roasted sunflower seeds.)

* Premix ¾ quantity salt to ¼ quantity ground pepper and keep the blend handy for cooking