CHICKPEA FLOUR PIZZA
The Cecina or Chickpea cake is a type of pizza made with chickpea flour and water. It’s a traditional food from Livorno, where the best place to try this dish is at the little shop of Gagarin, just outside the central market. It is also very easy to make at home! Try it for yourself with this recipe.
Equipment
- baking pan (25cm x 40 cm)
- Parchment paper
- knife and cutting board
Ingredients
- 200 g chickpea flour
- 600 g cold water
- 3 pinches salt
- 3 Tbs extra virgin olive oil
- 4-5 cherry tomatoes - quartered
- 1 spring onion - chopped
- Fresh rosemary - finely chopped
- Freshly ground black pepper
Instructions
- Dissolve the flour in the cold water stirring continuously in order to avoid lumps. To make it easier, I use a food processor. When the water has been completely incorporated, add the extra virgin olive oil and salt.
- Let the mixture sit for at least a couple of hours or over night. The longer, the better.
- Preheat the oven to 180° C / 360 °F. Line a baking pan (25cm x 40 cm) with parchment paper and pour the batter into the pan. Bake for 30-40 minutes until crisp and golden on the surface yet still soft on the inside.
- Cut into squares and topped with tomatoes, onions, rosemary and ground black pepper. Serve warm or at room temperature.