Socca Pizza With Summer Squash
For the Pizza crust
1 cup chickpea flour
1 cup water
1/2 cup olive oil, divided
1 to 2 garlic cloves, pressed or minced
1/2 teaspoon sea salt
3/4 cup Diaya non-dairy mozzarella shreds
1 small zucchini and/or yellow squash, ribboned with a vegetable peeler and tossed lightly in olive oil
5 pitted Kalamata olives, sliced in half lengthwise
Small handful sun-dried tomatoes
1 small sprig fresh thyme, optional
In a bowl, whisk together the chickpea flour, water, 2 tablespoons of the olive oil, garlic and salt. Let the mixture rest at room temperature for 1 hour.
Turn on the broiler with a rack positioned 8 inches from heat. Place a 10-inch ovenproof skillet, preferably cast iron, in the oven to preheat.
Once the skillet is hot, carefully remove it from the oven. Pour in 1 tablespoon olive oil and swirl the pan around so the oil is evenly distributed. Pour in the chickpea batter and return the skillet to the broiler. Cook for 5 to 8 minutes, until the socca is set and the edges are browning and pulling away from the sides of the pan. Remove from oven, turn off broiler, and turn oven to 425 degrees Fahrenheit.
Spread the remaining 1 tablespoon olive oil on top of the socca. Top the soccer with Diaya, then distribute the ribboned squash on top. Sprinkle olives and sun-dried tomatoes on top.
Return the skillet to the oven and bake for 8 to 10 minutes, until the cheese is browning and the soccer is crisp. Remove from oven and sprinkle fresh thyme on top. Let the pizza cool for 2 to 3 minutes before slicing into 4 pieces and serving.