1 cup Chickpea flour
1 teaspoon Salt
1 teaspoon Freshly ground black pepper
1/4 cup plus 6 tablespoons Olive oil
1/2 large Onion
1 bunch Asparagus
1 bunch Chive blossoms, blossoms removed and chives chopped
1 can White beans, rinsed and drained
1/4 cup Olive oil
1 tablespoon Lemon juice
2 stalks Spring garlic, chopped
1 bunch Sorrel, chopped
1/4 cup Kalamata olives, chopped
Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven.
Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
When the oven is hot, toss asparagus with 1 tablespoon olive oil, and roast on a baking sheet covered in parchment for 12 minutes, or until tender.
Then remove the pan or skillet for the socca, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they’re well browned, 6 to 8 minutes. Stir the onions into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
While the socca is baking, make the purée and saute the sorrel: blend the beans, oil, lemon juice, spring garlic, in a food processor. Add water, as needed, until a smooth consistency forms. Season with salt and pepper, to taste. Then, heat a half tablespoon of olive oil over medium heat and add sorrel. Saute until just tender.
Remove the socca pan from the oven. Spread the purée over the socca, then arrange roasted asparagus and sorrel on pizza. Return to the oven for three minutes.
Remove from the oven and transfer the socca to a cutting board. Top with asparagus, chopped chives and blossoms, and olives.