4 oz artichoke hearts, drained and roughly chopped
1 red bell pepper, sliced
fresh parsley, finely chopped
¼ c walnuts, finely chopped
¼ c Follow Your Heart Vegenaise
¼ t crushed red pepper flakes
4 oz arugula
1 T white balsamic vinegar
3 T + 2 t olive oil
salt and pepper
Add the garbanzo bean flour and 1 c of water to a medium bowl. Whisk well and add in the garlic, 1 T olive oil and ⅛ t salt. Whisk batter again to combine and set aside.
Set the oven to broil on low. Add the artichokes and red bell pepper to a baking sheet and toss with 2 t 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. Leave the broiler on for step 4.
In a small bowl combine the walnuts, parsley, Follow Your Heart Vegenaise, as many of the crushed red pepper 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 T 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 T 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.
Grab a slice of pizza......put your feet up......and HAPPY FREAKIN' MONDAY PEOPLE!