Rosemary Pizza Crust

Rob is a pizza addict, HE LOVES pizza.  We have been having it every weekend, we had a recipe we had liked but something in it wasn't agreeing with Rob so he searched and found a couple of recipes that he combined.  So far it's the best recipe!  We have even talked about making a 'cornbread' type bread to have with chili (minus corn of course).

Rosemary (Socca) Pizza Crust

This tasty chickpea-base flat bread is part of the staple fast food diet of the residents of both Nice on the French Riviera and its neighbour Genoa on the Italian Riviera.

There is even an historical rivalry between these two cities regarding ownership of the recipe for this irresistible pizza-like bread. Socca is quick and simple to make and it is an ideal substitute for cereal and grain based breads. Socca is traditionally made in a wood-burning oven using a copper pan, but it is just as good when made in a very hot oven at home.

1 C   chickpea flour (available in health food, Indian and Middle Eastern shops)

1 C   room temperature water

2   Tbs virgin olive oil

1/2 tsp baking powder (optional, as this is not a traditional ingredient, but it does lighten the bread slightly if added)  We used our substitution 

1 tsp salt

1 tsp freshly ground black pepper

1   Tbs onion powder

1   tsp ground dried rosemary

Chickpea batter: Sift the chickpea flour into a large mixing bowl and add salt,

pepper and baking powder (if using). Gradually pour in the water, whisking

constantly to eliminate lumps. Then slowly stir in half the olive oil and mix thoroughly

for a minute or two until a runny dough has formed. Add the rosemary and any other

additional ingredients, then cover and set aside while the oven warms, or better still

overnight.

To cook: Preheat oven to very hot (220C-240C or 430F-470F), then heat a dry, round 50cm (20 inch) pizza dish, or equivalent, for about 5 minutes. Remove and spread the remaining oil evenly over the hot dish. Then pour in the batter, spread out thinly, and immediately bake for 8-10 minutes until bread is firm and starting to brown. Remove the socca bread from the oven, lightly brush the top with olive oil and place under a hot broiler for about a minute until the top turns a golden color and there are a few slightly burnt tips. Slice into pizza like wedges and serve hot.

This delicious bread is meant to be peppery-hot, with a distinct rosemary flavour.