- 1 1/2 cups garbanzo bean chickpea flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups water
- 3 tbsp. olive oil, plus more for cooking
- 2 pears
- 2 medium onions, sliced
- 3 slices bacon, cooked and diced
- 5 ounces brie, sliced thinly
- olive oil
- fig jam, or if you can't find, you can substitute olive oil as base
- Whisk chickpea flour, salt, and pepper together in a bowl. Slowly whisk in water and 3 tablespoons olive oil until combined and smooth. The batter will be very runny.
- Heat a good drizzle of olive oil in non-stick 8 inch skillet over medium-high heat until shimmering. Add 1/2 cup batter to the skillet, tilting pan to coat bottom evenly. Reduce heat to medium and cook unitl crisp at edges and golden brown on bottom, about 3 minutes. Flip socca and continue to cook until second side is browned about 2 minutes more. Transfer to wire rack to cool.
- Preheat oven to 425º.
- Heat about a tablespoon of olive oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Stir and then cover pan with a lid to sweat and soften the onions for about 5 minutes, stirring occasionally. Remove the lid and continue sautéing the onions for about 15-20 minutes more, lowering heat if they are browning too quickly. During this step I usually add a pinch of sugar to help with the caramelization.
- Meanwhile, spread fig jam or olive oil over each socca flatbread. Layer with sliced pears, bacon crumbles, caramelized onions, and brie.
Place pizzas directly on oven rack and bake for about 5-7 minutes or until brie is melted.
Make ahead instructions: The socca flatbread can be made ahead and froze in an airtight container if you aren't using it that day. I have also prepared the caramelized onions ahead of time and they can set out at room temperature for a few hours.