Socca Pizza

Add the garbanzo bean flour and 1 cup of water to a medium bowl. Whisk well and grate in 1 clove garlic with a microplane or zester. Add 1 tbsp olive oil and ⅛ tsp salt. Whisk batter again to combine and set aside.

Set the oven to broil on low. Drain the artichokes and roughly chop. Deseed and slice the red bell pepper. Add the artichokes and red bell pepper to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Broil until the red bell pepper begins to brown in places, about 5 to 7 minutes. Keep the broiler on for Step 4.

Finely chop the parsley leaves. Finely chop the walnuts. In a small bowl combine the walnuts, parsley, Follow Your Heart® Vegenaise®, as many of red chile flakes as you’d like, and a pinch of salt and pepper.

Place a large oven-safe nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, whisk the batter again, add to the hot skillet, and tilt to cover the entire bottom of the pan. Cook, undisturbed, until socca begins to bubble, about 4 to 5 minutes. Transfer the skillet to the oven and broil until browned on the edges, about 4 to 6 minutes.

Once the socca crust is browned on the edges, remove from the oven. Spread the parsley walnut mixture over the crust and top with the roasted artichokes and red bell pepper. Return socca pizza to the oven until everything is hot, about 2 to 3 minutes.

Thinly slice the pear and add it to a large bowl. Add the arugula, white balsamic vinegar, 1 tbsp olive oil, and a pinch of salt and pepper. Toss the arugula pear salad. Remove the socca pizza from the oven and transfer to a cutting board. Cut into 6 slices and top with some of the arugula pear salad. Serve any remaining salad on the side. Dig in!