SOCCA PIZZA PANCAKES WITH ROASTED BROCCOLI

1 HR 40 MINS

MAKES 8 BASES

(SERVES 4)

FOR THE BASE

– 250g gram flour (chickpea flour)

– 1 tbsp chopped fresh rosemary/thyme or 1 tsp dried

– ½ tsp fennel seeds – 2 tbsp butter or ghee

FOR THE TOMATO SAUCE

– 3 garlic cloves, finely diced

– 1 large handful of basil, stems finely chopped and leaves torn

– pinch of chilli flakes – a little oil, for cooking – 2 tbsp tomato purée – 1 x 400g tin chopped tomatoes

FOR THE TOPPINGS – 400g purple sprouting broccoli

– 1 large handful of olives, pitted and roughly chopped (I like the wrinkly black ones)

– a few tbsp capers or chopped anchovies

– 180g mozzarella, drained and torn, or 80g Parmesan, shaved

– olive oil or chilli oil, to drizzle (optional)

Whisk the flour with 400ml water, the rosemary or thyme, the fennel seeds and some salt and pepper, and leave to stand for 30 minutes, while you get on with everything else.

Gently fry the garlic, basil stems and chilli in a little oil in a medium saucepan for 30 seconds, then add the tomato purée, stir well, and fry for another 30 seconds. Add the chopped tomatoes and some salt and pepper, stir, and pop the lid on.

Leave to bubble away for 10 minutes, then take off the lid and cook, uncovered, for another 20 minutes until thick and concentrated. You should have the equivalent of about 12 tablespoons of sauce. Stir through the torn basil leaves.

Meanwhile, preheat the oven to 220C/200C fan/ gas mark 7.

Heat two tablespoons of butter or ghee until it coats a medium frying pan, then pour out any excess and save this to use for the next batch of pancakes.

Add about four tablespoons of the socca batter to the greased pan. Swirl it around to make a pizza base about 12cm wide and about 2-3mm thick, and fry for a few minutes until golden, then flip over (you’ll know it’s ready when you can flip it easily). Fry the other side for a few minutes until golden. Lift out and repeat with the rest of the batter.

Place the bases on a wire rack and spoon over the thick tomato sauce. Top each base with two or three spears of broccoli, some chopped olives, capers or anchovies, and some torn mozzarella, if using.

Bake for 10 minutes, then grill for 2-3 minutes. Serve straight away, adding Parmesan shavings if using, with a drizzle of olive oil or chilli oil, and a sprinkle of salt and pepper.