Whisk chickpea flour, salt, and pepper together in a bowl. Whisk in water and 3 tablespoons olive oil until combined and smooth. The batter will be thin and runny.
Heat 1 tablespoon olive oil in non-stick 8 inch skillet over medium heat until shimmering. Add 1/2 cup batter to the skillet, tilting pan to coat bottom evenly. Cook until crisp at edges and golden brown on bottom, about 2-3 minutes. Flip socca and continue to cook until second side is browned about 2 minutes more.
Transfer to a wire rack to cool. Repeat with remaining batter and oil.
Preheat oven to 425ºF. If you are using a pizza stone, place it in oven and preheat to 500ºF.
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Stir and then cover pan with a lid to sweat and soften the onions for about 5 minutes, stirring occasionally. Remove the lid and continue sautéing the onions for about 15-20 minutes more, lowering heat if they are browning too quickly. During this step I usually add a pinch of sugar to help with the caramelization.
Meanwhile, spread fig jam or olive oil over each socca flatbread. Layer with sliced pears, bacon crumbles, caramelized onions, and brie.
WITHOUT PIZZA STONE: Place pizzas directly on oven rack and bake for about 5-7 minutes or until brie is melted.
WITH PIZZA STONE: Place cooked socca on a piece of parchment paper and assemble toppings and cheese on top. Once the oven and stone are hot, place parchment with assembled socca pizza on top (I use a pizza peel to easily slide it on), and bake for 5-7 minutes.
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