I mentioned recently that I received a copy of Bean by Bean for Christmas. This book has been on my wish list for a while and I was really excited to get it - I cook with beans a lot and am always looking for new recipe ideas. When I was flipping through the book and tagging recipes to try, I came across a recipe for socca (chickpea flour flatbread). It made me remember that I still had chickpea flour in the pantry and that I should make socca more often (I've only made it once before). The recipe in Bean by Bean was different than the one I used before so I decided to try it. This crust recipe is really phenomenal - the socca is deliciously crisp on the outside and tender in the middle. Don't try to cut down on the amount of oil - you need it to get those addictively crispy edges. The lamb-eggplant sauce is meaty and savory and goes very well with the chickpea flavor of the crust. If you're looking for interesting variations on traditional pizza, give this one a try! I'd love to hear other topping ideas that you come up with as well.
