I wanted to start you off this week with a delicious, gluten-free pizza recipe! Socca flatbreads are a great alternative to regular wheat pizza crusts. They are made from chick pea flour. filtered water and your choices of herbs and spices. I created the Funky Chicken Socca Pizza recipe using lemon roasted chicken, homemade pesto, artichokes, fresh basil and two yummy cheeses- fresh mozzarella and ricotta and it is dam* good!
Roasted Lemon Chicken
Combine all ingredients in a large glass bowl. Cover and let marinate in refrigerator for 24 hours.
Preheat oven to 550 degrees. Lay chicken breasts in a single layer on a baking sheet and bake for 25-30 minutes. Remove for oven and let cool. Once chicken is cooled, dice into 1” pieces and set aside.
Whisk together the chickpea flour, water, olive oil, herbs, and salt in a bowl. Let rest, covered with a towel, for 2 hours.
Grease a 12” inch round pan with olive oil. Heat oven to 450 degrees and pre-heat baking dish for 5 minutes. Remove hot dish from oven and pour in socca batter. Slowly pour batter into center of pan. Swirl pan to make sure batter is evenly covering bottom in a thin layer. Bake for 8-10 minutes until it’s slightly firm in middle and brown around the edges. Turn on broiler and brown socca for 2-3 minutes until browned on top. Remove from oven and let cool for a minute. Repeat steps to make second pizza. After socca crusts are cooked, place pizza stone in oven.
Layer the ingredients on the socca pizzas in the following order: pesto, mozzarella, chicken, artichokes, onions, and ricotta cheese. Place on pizza stone and cook until cheese melts, about 8-10 minutes. Remove from oven and cut each pizza into 8 slices. Serve immediately. Makes two 12” socca pizzas. Enjoy!