GETTING READY

1.Set oven to heat to 450ºF and place an empty, well-seasoned cast iron skillet.

MAKING

2.In a large bowl, whisk together chickpea flour, hot water, salt, pepper, oregano and garlic.

3.Pour in 1-tablespoon olive oil and beat well. Set aside.

4.When the oven is hot, use a hot mitt to remove the skillet and set it on a heatproof surface.

5.Pour 2 tablespoons of the olive oil into the skillet and swirl to coat.

6.Stir the batter once more and pour into the hot skillet.

7.Lay on all topping except cheese and parsley.

8.Bake 12-15 minutes until the edges are crisp and brown and the vegetables are cooked.

9.Remove from oven, sprinkle with cheese and broil for just a minute to melt.

SERVING

10.Sprinkle with parsley, cut into wedges and serve.

Notes

While this is best fresh out of the oven, you can serve it at room temperature and it's pretty damn good, too. Once you've cut it, lay the slices on a rack to cool. The cooled socca will still be crisp around the edges and taste great. Refrigerating it makes it soggy.