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Socca Pizza (chickpeas patties) with Pesto, Olives and arugula


Preheat oven to 200°C. Oil an ovenproof frying pan and place in oven to preheat. Mix flour, water, olive oil and salt in a bowl - add cumin and rosemary. Set aside for half an hour.

Prepare a baking sheet with mushrooms, bell pepper and rosemary twig and drizzle with olive oil. Bake for 15 to 20 minutes in the oven. Remove the pan with thick kitchen gloves and pour in chickpea dough till about ½ cm height. Bake for about 15 minutes. Spread pesto on socca’s and prepare as desired with mushrooms, bell pepper, olives, dried tomatoes, capers and arugula. Serve warm and taste with salt and pepper.

Rapunzel Products

703240 Chickpea flour, roasted
1000695 Olive oil extra virgin
1203365 Pesto Rosso, vegan
1202520 Kalamata olives violet, with pit in olive oil
1204150 Dried tomatoes in olive oil
1204255 Capers in brine
1200135 Atlantic sea salt fine

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