Socca / Farinata

• 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.

Pizza:

• 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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