SOCCA PIZZA WITH BALSAMIC ROAST TOMATOES & AVO
Servings: 1 large
Ingredients
Crust
- 125 g chickpea flour (gram flour)
- 200 ml Water
- 1.5 tsp Italian seasoning
- 2 tbsp nutritional yeast, optional
- Good pinch of Himalayan salt and pepper
Avo sauce base
- 11/2 large avocados
- 1/2 cup basil leaves
- 1 garlic clove, minced
- 1 tsp lemon juice
- Himalayan salt and pepper
Topping
- 200 g cherry tomatoes, halved
- 1 small red onion, sliced
- 3 tbsp balsamic vinegar
- 2 tsp maple syrup
- 3 tsp olive oil
- Good pinch of Himalayan salt and black cracked pepper
- Handful toasted pine nuts
Instructions
- First crack on with the crust. Mix all the ingredients together with a whisk. Leave to stand for at least 30 mins at room temp to allow the chickpea flour to fully absorb the water.
- Whilst that’s resting, bung the tomatoes and onions separately onto a medium baking tray (with a deep edge if poss).
- Mix the remaining ingredients together (except the pine nuts) in a bowl and pour over tomatoes and onions in equal amounts. Toss the tomatoes and onions till coated.
- Whack into a preheated over at 180c for 20-30 mins till soft, juicy and sticky, giving them an occasional stir. This can be done in advance and stored in the fridge. Bring up to room temp for a cold version or chuck them in the oven for 5 or so mins to warm through before assembling the pizza.
- Bung all the avo base ingredients into a blender, starting with the basil first, blitz till smooth. (try to do this when your ready to assemble so the avocado doesn’t turn brown)
- Once the tomatoes and onions are done, cook the crust. Drizzle oil into a large frying pan, bring it up to a medium heat and add the batter, swirling to coat till ½ cm thick. Cook for 4 mins or until the bottom is brown and crispy, flip over and repeat. This can be done in advance- keep in the fridge until you’re ready to whack in the oven to warm through.
- Time to assemble. Spread the avo puree over the base, dollop on the tomatoes, onions and toasted pine nuts.
- BISH BASH BOSH