Socca Pizza with Arugula, Pear, Prosciutto, and Blue Cheese

Socca is made of Chickpea flour and is packed with protein, fibre, and antioxidants! It is also great for your heart! 
Socca in French, or Farinata in Italian is considered a pancake which originates from France and the neighbouring Italian coastline. It is quick to cook, cheap to make and extremely satisfying! Just 3-ingredients, Chickpea flour, water, and oil and voila!
A great alternative to white flour pizza crust! I have served this as an appetizer paired with a crisp French white wine. 
You can get very creative making these fun so called pancakes! I also make a Bruschetta style Socca, where I include a bruschetta, and marinated Pesto Boccincini.  A word of caution though, try not to add too much liquid to the topping..I usually add a good garlic oil once it is out of the oven and then light topper.

Ingredients:

Socca:
1 cup chickpea flour
1 tsp. salt
1 tsp. freshly ground black pepper
2 tsp. Rosemary, (you can rub the spice in the palm of your hand to crush it a little further)
2 tsp. Garlic Powder
1/2 Red onion, thinly sliced
4 tbsp. Olive Oil, divided
1 cup lukewarm water

Topping:
1 sliced pear, saute in a pan with a little butter and water. Just to soften. add a touch of cinnamon. set aside.
1 cup arugula
3 slices of prosciutto
crumbled blue cheese

Lemon Dressing for Arugula 
1/2  lemon, fresh squeezed approx. 2 tbsp.
3 tbsp. fresh Olive Oil
1/2 tsp. dijon mustard
1 tsp. honey
1 clove garlic, minced
Salt & Pepper
Mix Well. Set aside.

Directions:
Batter: Place chickpea flour in a bowl. Add Salt, Pepper, Rosemary, and Garlic Powder. Slowly add 1 cup of warm water, whisking good to prevent lumps. Stir in 2 tablespoons of Olive Oil. Cover and let sit while the oven heats or up to 12 hours. 

Saute Red Onion on low in 1 tbsp. Olive Oil and 1 tbsp. Butter. After 4-5 minutes add a dash of Salt & Sugar to help caramelize the onion. Cook until soft and sweet. Once cooled, add the red onion to the socca and mix well.

Preheat oven to 450. Put a heavy oven safe cast iron pan or socca pan into the oven and allow it to heat up. Carefully remove the pan from oven (do not forget to wear gloves!), and pour tablespoons of olive oil to the pan. Swirl the oil around, and quickly add the socca batter to the pan. Shake and Swirl the pan to create an even layer of the batter. Bake  for approximately 10 minutes or until the socca moves freely. Remove from the oven, and flip the Socca once. I place a pizza pan over the top of the cast iron pan, flip onto the pizza pan, and then slide it back into the cast iron pan. Place back into the oven for 4- 5 minutes. This creates a beautiful golden colour to the Socca on both sides. Remove from the oven and place onto your planned serving plate. I like to use a wooden board for presentation. Add a tbsp. of Garlic Olive Oil, or any oil you prefer. It is now ready for the toppings!

To Top the Socca:
Add blue cheese while warm. This allows it to melt in slightly. Add pear, and prosciutto. in a separate bowl, toss the Lemon Dressing and Arugula. Do not over dress the arugula, as it will become very soggy. Spread and even layer of the Arugula around the Socca. 
Add some Freshly grated black pepper and ENJOY!