£1.05 per serving
Pepper & mushroom socca pizza
This is best made fresh each time, but the base, made with chickpea flour, is quicker to make than a yeasted one. It’s also gluten-free and contributes to your five-a-day.
SERVES 2 PREP 15 mins
COOK 25 mins EASY V
1 tsp rapeseed oil
70g mushrooms, thinly sliced
1 pepper, halved, deseeded and thinly sliced
2 tbsp tomato purée
1 garlic clove, finely grated
2 tomatoes, chopped
2 tbsp chopped basil
30g grated mature cheddar
For the base
160g chickpea (gram) flour
1 tbsp rapeseed oil
1 Heat the oven to 200C/180C fan/gas 6. For the base, put the flour in a large bowl. Whisk in 250ml water to make a batter. Heat the oil in a large, non-stick frying pan. Pour in the batter and cook over a low heat for 4-5 mins until set. Loosen with a palate knife or spatula, turn and cook for 1-2 mins on the other side.
2 Meanwhile, for the toppings, heat the oil in a pan over a medium heat and stir-fry the mushrooms and peppers until soft, about 4-5 mins. Mix the tomato purée and garlic in a bowl with 2 tbsp water, add to the pan, then stir in the tomatoes.
Turn the base out onto
