Tomato Basil Socca Pizza

Makes one 10-inch pizzaRecipe from The Homemade Flour Cookbook by Erin Alderson Ingredients 1 cup (120 g) chickpea flour1 cup water1/4 cup Terra Delyssa Organic Extra Virgin Olive Oil, divided1 clove garlic, minced1/4 teaspoon sea salt 1 large tomato, sliced 1/4 inch thick 1 cup shredded mozzarella or other cheese* 3 or 4 basil leaves, julienned red pepper flakes, optional In a bowl, whisk together the chickpea flour, water, 2 tablespoons of the olive oil, the garlic and the salt. Let sit for 1 hour. Instructions Turn on the broiler with a rack positioned 8 inches from the heat and place a 10-inch oven proof skillet in the oven to preheat. Once the skillet is hot, carefully remove from the oven and add 1 tablespoon olive oil. Swirl around to cover the bottom. 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. Remove from the oven, turn off the broiler and turn the oven to 425ºF. Spread the remai