Mexican Socca Pizza

Add the garbanzo bean flour and 1 cup water to a medium bowl and whisk well. Add 1 tbsp olive oil and ⅛ tsp salt. Whisk batter again and set aside until step 4.

Set the oven to broil on high. Thinly slice just half of the onion. Add the sliced onion and corn kernels to a baking sheet and toss with 2 tsp olive oil and as much of the chipotle powder as you’d like. Broil until browned in places, about 3 to 6 minutes.

Peel and mince the garlic. Peel and small dice the remaining onion. Remove the husk from the tomatillo, rinse the fruit and dice it. Finely chop the cilantro leaves and stems. Trim, deseed, and mince the jalapeño. Stir together the diced onion, diced tomatillo, chopped cilantro, minced jalapeño, juice from half the lime, and a pinch of salt in a medium bowl.

Set the oven to broil on low. Place a large ovenproof skillet over high heat and add 1 tbsp olive oil. Once hot, whisk the batter again, add to the hot skillet, and tilt to cover the entire pan. Cook, undisturbed, until socca begins to bubble, about 4 to 5 minutes. Transfer the skillet to the oven to broil until crisp, about 4 to 6 minutes more.

Drain and rinse the black beans. Once the socca crust is browned on the edges, remove from the oven. Spread just half of the ranch dressing over the crust. Top with about half of the black beans, roasted corn and onion, and mozzarella. Return socca pizza to the oven to broil until the cheese has melted, about 2 to 4 minutes.

Transfer the socca onto a cutting board and top with tomatillo salsa and baby arugula. Drizzle Mexican Socca Pizza with remaining lime juice and ranch dressing and cut into 6 pieces. ¡Buen apetito!