Name: Pepper & mushroom socca pizza
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 1 tsp rapeseed oil; 70g mushrooms thinly sliced; 1 pepper halved, deseeded and thinly sliced; 2 tbsp tomato purée; 1 garlic clove finely grated; 2 tomatoes chopped; 2 tbsp chopped basil; 30g grated mature cheddar; 160g chickpea (gram) flour; 1 tbsp rapeseed oil

Pepper & mushroom socca pizza cut into slices

1 tsp rapeseed oil
70g mushrooms
thinly sliced
1 pepper
halved, deseeded and thinly sliced
2 tbsp tomato purée
1 garlic clove
finely grated
2 tomatoes
chopped
2 tbsp chopped basil
30g grated mature cheddar

For the base

160g chickpea (gram) flour
1 tbsp rapeseed oil

Method

step 1
Heat the oven to 200C/180C fan/gas 6. For the base, put the flour in a large bowl. Whisk in 250ml water to make a batter. Heat the oil in a large, non-stick frying pan. Pour in the batter and cook over a low heat for 4-5 mins until set. Loosen with a palate knife or spatula, turn and cook for 1-2 mins on the other side.
step 2
Meanwhile, for the toppings, heat the oil in a pan over a medium heat and stir-fry the mushrooms and peppers until soft, about 4-5 mins. Mix the tomato purée and garlic in a bowl with 2 tbsp water, then stir in the chopped tomatoes.
step 3
Turn the base out onto a baking tray lined with baking parchment. Spread over the tomato mixture. Scatter over the mushrooms, peppers, half the basil and the cheese. Bake for 5-10 mins until the cheese has melted. Scatter with the remaining basil to serve.
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