PIZZA DOUGH

2 1/4 cups all-purpose flour
1 tsp salt
1 tsp rapid-rise dry yeast
1 tbsp TERRA DELYSSA
   Extra Virgin Olive Oil
6 tbsp look warm water

To make the pizza dough, sift the flour and salt into a bowl and stir in the yeast.

Gradually incorporate the dry ingredients into the liquid, using a wooden spoon or floured hands.

Turn out the dough onto a lightly floured counter and knead well for 5 minutes, or until smooth and elastic.

Return to the clean bowl, cover with lightly oiled plastic wrap, and set aside to rise in a warm place for 1 hour,or until doubled in size.









TOMATO BASIL SOCCA PIZZA

makes one 10-inch pizza
Recipe from The Homemade Flour Cookbook by Erin Alderson

You can try different cheeses and change things up, you could even opt for a tomato sauce instead of fresh tomatoes. I was lucky enough to find a delicious goat milk mozzarella at Whole Foods, but regular mozzarella will do just fine.

1 cup (120 g) chickpea flour
1 cup water
1/4 cup Terra Delyssa Organic Extra Virgin Olive Oil, divided
1 clove garlic, minced
1/4 teaspoon sea salt 1 large tomato, sliced 1/4 inch thick 1 cup shredded mozzarella or other cheese* 3 or 4 basil leaves, julienned red pepper flakes, optional In a bowl, whisk together the chickpea flour, water, 2 tablespoons of the olive oil, the garlic and the salt. Let sit for 1 hour.

Turn on the broiler with a rack positioned 8 inches from the heat and place a 10-inch oven proof skillet in the oven to preheat.

Once the skillet is hot, carefully remove from the oven and add 1 tablespoon olive oil. Swirl around to cover the bottom.

Pour in the chickpea batter and return the skillet to the broiler.

Cook for 5 to 8 minutes, until the socca is set and the edges are browning. Remove from the oven, turn off the broiler and turn the oven to 425ºF.



Spread the remaining 1 tablespoon olive oil on top of the socca. Layer the tomato slices around the socca. Sprinkle the cheese on top and return the skillet to the oven. Bake for 8 to 10 minutes, until the cheese is browning and the socca is crisp. Remove from the oven and sprinkle the basil and red pepper flakes on top. Let cool for 2 to 3 minutes before serving.



Notes:

I used a goat milk mozzarella.

The original recipe calls for 1 1/2 cups cheese









TOMATO SAUCE

8 oz/225 g plum tomatoes
2 tbsp TERRA DELYSSA
   Extra Virgin Olive Oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 red bell pepper, cored, seeded,
and chopped
1 tbsp tomato paste
1 tbsp shredded fresh basil leaves
1 bay leaf

To make the tomato sauce, removethe stems and cut a small cross in the top of each tomato. Put the tomatoes into a heatproof bowl, pour over enough boiling water to cover, and let stand for 30 seconds. Use a slotted spoon to transfer to a bowl of ice water.

Working with 1 tomato at a time, remove the skin, thencut in half, and use a teaspoon to scoop out the cores and seeds. Heat the olive oil in a heavy-bottomed pan.

Add the onion, garlic and bell pepper and cook over low heat, stirring occasionally, until softned.

Add the tomatoes, tomato paste, sugar, basil, and bay leaf and season to tast with salt and pepper.

Cover and simmer occasionally, for 30 minutes, until thickened. Remove the pan from the heat and set aside to cool.




PIZZA MARGHERITA TOPPING

1 tomato thinly sliced
6 oz/175 g mozzarella cheese,
   drainded and thinly sliced
2 tbsp shredded basil leaves
1 tsp rapid-rise dry yeast
2 tbsp TERRA DELYSSA
   Extra Virgin Olive Oil

Preheat the oven to 450°F. Drizzle the olive oil over the pizza shell.

Spread the tomato sauce and the mozzarella cheese on the top. Place the thinly sliced tomatoes across the entire pizza.

Lightly salt and pepper the tomatoes with the kosher salt. Spread the fresh basil leaves Cook the pizza in the oven
for about 9-10 minutes.