Ingredients

For the socca:

• 1 cup chickpea flour
• 1 cup water
• 1 1/2 tablespoons extra-virgin olive oil, plus more for the pan
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt

For topping:

• 1/2 cup whole-milk ricotta cheese
• 1/2 cup loosely packed baby arugula
• 2 medium radishes, thinly sliced
• Juice of 1/2 small lemon
• Finely grated zest of 1/2 small lemon
• Extra-virgin olive oil, flaky sea salt, and freshly ground black pepper, for finishing

Instructions

1. Whisk the chickpea flour, water, olive oil, garlic, and salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water.
2. Arrange an oven rack 6 inches below the broiler element and heat to 450°F. About 5 minutes before the batter is done resting, place a 10-inch cast iron skillet in the oven and turn the oven to broil.
3. Carefully remove the hot skillet from the oven. Add about 1 teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan if needed.
4. Broil until you see the top of the socca begins to brown, 5 to 8 minutes. The socca should be fairly flexible in the middle but crispy on the edges. If the top is browning too quickly before the batter is fully set, move the skillet to a lower oven rack until done.
5. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. Spread the ricotta on top, leaving a border around the edges. Top with the radishes and arugula.
6. Drizzle with the lemon juice and olive oil and sprinkle with lemon zest, salt, and pepper. Slice into wedges and serve.

Recipe courtesy of The Kitchn.