Make a socca pizza with Jarlsberg & nectarines. This gluten-free pizza is made from chickpea flour and baked in a cast iron skillet. This recipe would work with peaches or even pears.
In a medium bowl, whisk together the chickpea flour, salt, sugar, and some freshly ground pepper.
Form a well in the centre of the dry ingredients, and pour in a little of the water. Whisk the water into a little of the dry ingredients to form a thick paste in the centre of the bowl. Repeat with a little more water, whisking every time until you have added all the water and you have a smooth batter. Whisk in the olive oil. Let rest on the counter for 30 minutes.
Meanwhile, preheat three (3) small 7-inch seasoned cast iron skillets or one large 12-inch seasoned cast-iron skillet in the hot oven for about 10 minutes.
Quickly slide the pan(s) out of the oven, drizzle with a little olive oil and brush it all over the pan, then pour one third of the batter per 7-inch skillet or all the batter into the larger oiled, hot pan. Put the pan(s) back in the hot oven.
Bake the socca pizza base for 10 to 12 minutes for small pizzas, or longer for larger pizzas. The socca will look set and will be firm when baked (see photo).
Remove the pan from the oven and top with sliced nectarines, lots of shredded Jarlsberg cheese, fresh thyme leaves, honey, salt, and freshly ground pepper.
Bake for another 10 minutes or so, or until the cheese begins to brown. For more colour, you can turn the broiler grill (top oven element) to 450ºF and move the pan(s) to the top rack and leave the oven door open a crack. It will only take a minute or two for the cheese to brown so keep an eye on it!
Serve the socca pizza with more honey, fresh thyme leaves, and a sprinkling of your favourite finishing salt and pepper.
Notes
For this recipe, you can use:
three small 6.5"–7" cast-iron skillets (like these from Lodge on Amazon)
one larger 12" cast-iron skillet (like this one from Lodge on Amazon)