Farinata Margherita Pizza
Farinata Margherita Pizza has a crisp and creamy chickpea flour crust with delicious traditional italian toppings.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4 servings
Ingredients
Farinata Crust
- 1 cupwarm water
- 3/4 cupchickpea flour (packed)
- 1/4 tsp.Kosher salt
- 3 tablespoonsextra-virgin olive oil
Toppings
- 1 pintcherry tomatoes
- 1 tablespoonextra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 6 ouncesfresh mozzarella (sliced)
- fresh basil leaves
- coarse sea salt
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Pour water into a bowl and whisk in chickpea flour (slowly) until smooth. (I use an immersion blender for this) Let stand for 1 to . Before cooking, spoon foam off of the top of the mixture and discard. Stir in the kosher salt. Put two racks in your oven, one in the lower part of the oven and one in the middle—heat oven to 500º F.
- 2
Toss the cherry tomatoes with olive oil and season with salt and pepper. Arrange the tomatoes in a single layer on a baking sheet.
- 3
Heat a 9-inch cast-iron skillet in the hot oven for . Remove the skillet and add three tablespoons of olive oil, tip to coat bottom, and up the sides. Pour in batter, tipping the pan to cover bottom (1/4 inch thick). Put the skillet on the lower rack of the oven and the baking sheet (with the tomatoes) on the upper rack. Bake until the farinata crust is crisp around the edges and golden on top and the tomatoes are soft and browning, 20 to .
- 4
Remove both pans from the oven. Use a thin spatula to make sure the crust is free from the pan. Top the farinata crust with fresh mozzarella and arrange the tomatoes evenly. Return the pan to the top rack in the oven and bake until the cheese melts, 3 to . Sprinkle with basil leaves and coarse sea salt.
- 5
Lift the pizza and to a cutting board. Cut into wedges and serve.