Mexican Socca Pizza
with Tomatillo Salsa & Chipotle Sweet Potato
- 1¼ cup garbanzo bean flour
- 1 red onion
- 1 sweet potato
- ½ tsp chipotle powder
- 1 garlic clove
- 4 oz tomatillos
- ¼ oz fresh cilantro
- 1 jalapeño
- 1 lime
- 13.4 oz black beans
- ¼ cup Follow Your Heart® High Omega Vegan Ranch Salad Dressing
- ¼ cup vegan mozzarella
- 2 oz baby arugula
- 2 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large oven safe nonstick skillet
- Baking sheet
Preheat the oven to 400°F. Add garbanzo bean flour and 1 cup water to a medium bowl and whisk. Add 1 tbsp olive oil and a pinch of salt. Whisk batter again and set aside until step 4.
Peel and halve red onion, thinly slice one half, and dice the remaining half. Dice the sweet potato. Add sliced red onion and diced sweet potato to a baking sheet and toss with 2 tsp vegetable oil and ¼ tsp chipotle powder. Roast until browned in places, 10 to 12 minutes.
Peel and mince the garlic. Dehusk, rinse, and dice the tomatillo. Finely chop cilantro leaves and stems. Trim, deseed, and mince the jalapeño. Halve and juice the lime. Add just 2 tsp diced red onion, minced garlic, diced tomatillo, chopped cilantro, just half the lime juice, and a pinch of salt to a medium bowl. Stir the tomatillo salsa to combine.
Set the oven to broil on low. Heat 1 tbsp olive oil in a large ovenproof skillet over high heat. Whisk batter and add to the skillet, rotating skillet so batter fully coats the bottom. Cook, undisturbed, until socca begins to bubble, 4 to 5 minutes. Transfer skillet to the oven and broil until socca is crisp, 4 to 6 minutes.
Drain and rinse the black beans. Once socca crust is brown on the edges, remove from the oven. Spread just half the ranch dressing over the crust. Top with roasted vegetables, just half the black beans, and mozzarella. Return socca pizza to the oven and broil until cheese melts, 2 to 4 minutes.
Transfer the socca pizza to a cutting board and top with tomatillo salsa and baby arugula. Drizzle Mexican socca pizza with remaining lime juice and remaining ranch dressing and cut into 6 pieces. Dig in!