This week I celebrate my new collaboration for The Blogs I love and I am so happy to have French author Clémence Catz share one of her favourite recipes. I met with Clémence a few weeks ago to interview her and while sharing our mutual love for pizza, Clémence decided to propose for Baci di Dama a recipe that is typical from South of France: Pizza Socca.

Let’s start!

Step 1:

Mix the flour with the salt and the herbs. Pour the milk slowly while mixing gently. Then do the same by adding the water first and the olive oil after.

Mix until you get a smooth and thick dough.

Step 2:

Let it rest for 30 minutes at room temperature.

Step 3:

Take a large pan, add some olive oil and put it over low-medium heat. When the pan starts to get hotter (never too hot – be careful, the olive oil had never to start smoking), pour a ladle of dough and let it cook until you see some little bubbles appearing on the surface.

Take a baking tray, add some greaseproof paper and put the pizza on the tray.

Use the same procedures to cook the others pizza until the dough is over.

Step 4:

Garnish your pizza the way you like it.

Step 5:

Put the tray into the oven and cook the pizza at 210° for 10 to 15 minutes.

Ideas to garnish 2 pizza:

-Classic : 2 crushed tomatoes, 1 crushed clove of garlic, 10 black olives, 1 table spoon of grated parmigiano reggiano cheese, two coffee spoons of sunflower seeds. Drizzle some olive oil.

– Croustifondante : 1 eggplant – that you previously cut in thin slices and fried in a pan with some olive oil – 1 small red onion cut in thin slices, 1 large leaf of kale cut into pieces, 2 coffee spoons of sunflower seeds. Drizzle some olive oil.

To read my interview to Clémence Catz:

http://bacididamaglutenfree.com/fr/portfolio/whos-clemence-catz/

Ingredients

 

Recipe for 4 small pizza
– 200 gr chickpea flour
– 200 ml soja or gluten free oat milk
– 200 ml water
– 2 tablespoons of olive oil (some more for the cooking)
– 1 coffeespoon of salt
– aromatic herbs like basil, herbs from Provence, curcuma…

 

 

Recipe by Clémence Catz
www.plaisirsante.canalblog.com
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