Socca Pear Pizza with Brie

Socca Pear Pizza with Brie layers sweet pears, caramelized onions, and creamy melted brie for the perfect sweet and savory combo. Enjoy socca pizza as an effortless way to enjoy a gluten free flatbread with a pear pizza twist!

Prep Time 40

Cook Time 5

Total Time 45

Servings

Author Melissa Erdelac

Ingredients

Socca

1 ½ cups (180 g) garbanzo bean chickpea flour
½ teaspoon (0.5 teaspoon) salt
½ teaspoon (0.5 teaspoon) pepper
1 ½ cups (375 g) water
3 tablespoons (3 tbsp.) olive oil, plus more for cooking

Pear Pizza

1 ½ tablespoons olive oil
2 (2) medium onions, thinly sliced
½ teaspoon salt
2 (2) pears, cored and sliced
8 ounces (141.75 g) brie, rind removed and sliced

Instructions

Socca

In a medium bowl, whisk together the chickpea flour, salt, and pepper. Whisk in the 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 ½ cup batter to the skillet, tilting pan to coat bottom evenly. Cook for 3 minutes, or until the edges crisp and the bottom is golden brown. Flip the 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.

Pear Pizza

Place a pizza stone or cast iron skillet in the oven and preheat it to 450ºF.
Meanwhile, make the carmelized onions by heating the olive oil in a large skillet over medium heat. Add the onions and salt and stir to combine. Cover, lower the heat slightly, and let the onions cook and soften for 10 minutes, stirring occasionally.
Remove the cover, continue cooking and stirring until the onions are deep golden brown, about 15 minutes longer.
Place the prepared socca on a piece of parchment paper. Spread 1/4 caramelized onions as a base, then layer with sliced pears and brie. Repeat with the remaining socca.
Slide the assembled pizza, with the parchment, onto the stone. Bake for 5 minutes, or until the cheese is hot and bubbly.
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Notes

If you don't have a pizza stone, use a cast iron skillet, baking one pizza at a time. Although a baking sheet may be used, I find it softens the crust too much, making it a little subpar.
Don't need a gluten free pizza? Swap out the socca with traditional pizza dough, baking the pizza for 10-15 minutes, or until the crust is golden underneath.
Make this a vegan pizza by skipping the cheese or using a non-dairy alternative.
Both the socca and the carmelized onions take about 20 minutes to make, so plan accordingly before you are ready to bake your pizzas.
Assembling and baking the pizzas on parchment helps with transferring the pizza to the oven and prevents melting cheese from burning on your stone.

Socca recipe adapted from The How Can it Be Gluten Free Cookbook

Nutrition