sea salt and freshly-cracked black pepper to taste
4Parma Ham thin slices
Handful of rocket leaves
6cherry tomatoes sliced
Place the water in a large bowl and slowly whisk in the chickpea flour until fully incorporated, then whisk in 1 tablespoon (15 ml) of extra-virgin olive oil and season with ¼ teaspoon of sea salt and freshly-cracked black pepper to taste. Whisk gently to combine all the ingredients, until the batter has reached a lump-free creamy consistency. Cover the bowl and refrigerate for 30 minutes and up to 2 hours.
Preheat oven to 430 F/220 C and arrange the baking tray onto the middle shelf.
Heat a 10 or 12-inch oven-safe cast-iron or metal skillet over low-medium heat, then brush with the remaining 1 tablespoon (15 ml) of extra-virgin olive oil and pour in the chickpea batter. Cook for 5 minutes over medium-low heat.
Transfer the skillet to the oven and bake for about 8 minutes or until the top is slightly golden brown and the edges have browned nicely.
Remove the skillet from the oven (always use oven gloves, the skillet is hot!) allow to cool slightly, then gently loosen the bottom with a spatula and transfer the socca onto a wood board or serving plate.
Top the socca with rocket leaves, sliced cherry tomatoes, thin slices of Parma Ham, drizzle with optional basil pesto sauce and serve.
You can store leftover chickpea pizza in a sealed air-tight container and refrigerated it for up to 2-3 days.