PROSCIUTTO & ROCKET SOCCA PIZZA

PREP + COOK TIME 1 HOUR (+ STANDING) MAKES 4

2 cups (300g) chickpea flour

(see tips on page 84)

1 teaspoon garlic powder

21/3 cups (580ml) water

¼ cup (60ml) extra virgin olive oil 3 (420g) ripe truss tomatoes

1 small clove garlic, crushed

¼ cup loosely packed fresh basil

leaves, plus extra leaves, to serve 2 buffalo mozzarella (260g), sliced

(see tips on page 84)

200g shaved prosciutto, torn coarsely 2 cups (35g) baby rocket leaves

1/3 cup (25g) flaked parmesan 2 teaspoons extra virgin olive oil, extra

1 Combine chickpea flour and garlic powder in a large jug; season. Whisk in the water and oil; stand for 30 minutes.

2 Meanwhile, blend or process 1 chopped tomato with the garlic and basil until smooth; season.

3 Preheat oven to 240°C/220°C fan. Line two large oven trays with baking paper.

4 Heat a greased 27cm-wide, 20cm-base frying pan over medium heat. Add a quarter of the chickpea mixture to the pan. Cook for 5 minutes or until cooked through and base is golden and crisp. Slide base out of pan onto tray, browned-side down. Repeat to make 4 bases in total.

5 Spread bases with tomato mixture. Top with mozzarella. Slice remaining tomatoes; place over mozzarella.

6 Bake pizzas for 15 minutes or until golden and crisp. Top with prosciutto, rocket, parmesan and extra basil leaves; drizzle with extra oil. 1 Preheat oven to 190°C/170°C fan. Line an oven tray with baking paper. Place a wire rack on tray.

2 Place mushrooms on wire rack, stem-side up. Brush with oil. Bake for 15 minutes or until softened slightly.

3 Meanwhile, make the basil and mint pesto.

4 Top mushrooms with tomato and mozzarella; bake for a further 5 minutes or until mozzarella softens lightly. Drizzle pizzas with pesto and top with rocket. Serve with remaining pesto.

BASIL & MINT PESTO

Blend or process all ingredients until just combined. Season to taste.