This is a fun and deceptively filling pizza made with socca - the quick chickpea flour flatbread I shared with you last year. Have you made it? If not, maybe this recipe will convince you. I love using socca for quick meals because the prep is effortless, it cooks quickly (as long as you remember to mix the batter 30 minutes in advance), and it provides a protein and fiber-rich bread-like base that just happens to be naturally gluten-free.
The flavors on this pizza are exceptional. The sweet and tangy caramelized onions, earthy beets, sharp cheese and nutty walnuts contrast and complement each other perfectly. And when layered on top of hearty socca, this makes for the perfect meal. Pour yourself a glass of red wine to go along with it, and enjoy!
Caramelized Onion Pizza with Beets and Blue Cheese
Serves 4 as a main (6 if part of a larger meal)
Notes: This recipe calls for a cooked beet. For quick work, buy the precooked whole beets sold vacuum sealed in the refrigerated salad section or at the salad bar. If you want to roast your own, do so in advance - this is something I like to do on the weekend when prepping food for the week. Here's a good tutorial - but instead of roasting beets whole, as it instructs, I like to halve mine (or quarter them depending on the size) before wrapping in foil so they cook faster. And if organic and roasted at home, I prefer to keep the skin on.
- 2 Tbsp. ghee, divided
- 2 medium yellow onions
- 1/4 tsp. salt
- 2 Tbsp. balsamic vinegar
- 1 recipe of socca batter
- 1 small-medium beet, cooked and chopped
- 2-3 oz (60-85 gr) blue cheese, crumbled
- Handful walnuts, toasted and chopped
- Make socca batter at least 30 minutes before you're ready to cook it. Or even better, if you remember, mix it up in the morning and forget about it until lunch or dinnertime.
- Preheat oven to 425 F (220 C). Add 1 Tbsp. ghee to a medium (10 in/25 cm) well seasoned cast iron skillet (or other oven-proof nonstick pan) and place in the oven to melt ghee, while oven is preheating.
- In the meantime halve onions and slice lengthwise (don't slice too thinly). Add sliced onions to melted ghee in skillet and stir in salt and balsamic vinegar. Return pan to oven and cook for 15 minutes, or until onions are soft and caramelized (stir once halfway through). Transfer onions and any juices to a bowl and set aside.
- Lightly wipe skillet with a paper towel and immediately add remaining tablespoon of ghee and swirl around to coat the bottom and sides evenly. If ghee is not sizzling, return pan to the oven for a few minutes. Pour in socca batter, then place back in the oven to cook for 10-12 minutes. At this point edges should be light brown and pulling away from the pan. If not, let it cook a few more minutes. Then turn oven to broil and place pan in upper third of the oven to brown the top (~4-5 minutes). Watch closely so it doesn't burn!
- Remove socca from oven and slide a thin metal spatula underneath all sides towards the center to loosen. Transfer to a serving plate and layer on top caramelized onions, chopped beets, blue cheese, and walnuts. Slice up and serve with an extra drizzle of balsamic vinegar, if desired.