Golden Onion, Shiitake & Olive Socca Pizza

INGREDIENTS:

Socca Batter

• 1 cup chickpea flour
• ½ tsp. Solspring^® Real Salt^® Ancient Fine Sea Salt
• 1 cup filtered water
• 3 Tbsp. Cooking oil of your choice

Toppings

• A few knobs of butter or ghee, divided
• 2 medium onions, sliced
• ½ tsp. Solspring^® Real Salt^® Ancient Fine Sea Salt
• 3.5 oz. shiitake mushrooms, sliced
• Solspring® Kalamata Pitted Olives, chopped
• 1 jar Solspring^® Biodynamic^® Tomato Basil Pasta Sauce
• 1 jar Solspring^® Biodynamic Kalamata Olive Tapenade
• Drizzle Cooking oil of your choice
• Solspring^® Whole Black Peppercorn, as needed
• 1 ½ cups grated mozzarella
• Arugula for garnish

INSTRUCTIONS:

1. Whisk chickpea flour, salt, water, and cooking oil of your choice together in a measuring cup or bowl with a spout. Set aside to let it rest for 30 minutes.
2. While the batter is resting, cook the onions and mushrooms by first melting butter or ghee in a large skillet over medium-high heat. Add onions and salt, stir well to coat, and turn down the heat to medium-low. Cook, stirring occasionally until soft and golden (about 15-20 minutes).
3. Remove onions from the pan, and set aside.
4. Without cleaning the skillet, add the mushrooms, a pinch of salt, and another knob of butter or ghee. Cook the shiitakes until they are golden brown (about 7-10 minutes), and set aside.
5. Clean the skillet thoroughly. Place it back on medium-high heat, and add another knob of cooking fat, coating the bottom of the pan. Pour about ¼ of the socca batter into the pan and swirl to evenly coat. Cook on one side for about 5 minutes, until the top is opaque and the edges are golden brown, then flip and cook until the other side is nicely golden.
6. Remove from pan, and repeat until you have 4 soccas / pizza bases.
7. Heat oven to 400°F.
8. Place a socca or two on lined baking sheets. Spread the desired amount of tapenade over each, followed by the tomato basil sauce. Add grated cheese, melted onions, shiitakes, and olives.
9. Place in the oven for 5-10 minutes until the cheese is melted and bubbling. Remove from the oven, let cool slightly, then top with arugula, a drizzle of cooking oil of your choice, and freshly cracked black pepper, and enjoy!