Farinata with Tomato, Mozzarella, and Pesto Drizzle
A chickpea flour crust is topped with tomatoes, mozzarella, and basil pesto in this easy, gluten-free, and vegetarian twist on the traditional Italian farinata.
Course
Gluten-Free, Main Dish, Side Dish, Vegetarian
Cuisine
Italian
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
AuthorJessica Levinson
Ingredients
For the Farinata Crust:
2cupschickpea flour
1tablespoonminced rosemaryor 1 teaspoon dried
1teaspoonKosher salt
Freshly ground pepperto taste
2 1/2cupslukewarm water
4tablespoonsolive oildivided
For the Pesto Drizzle:
1cuppacked fresh basil
1clovegarlic
2tablespoonsolive oil
1tablespoonlemon juice
1tablespoongrated Parmesan cheese
1/4teaspoonKosher salt
For the Toppings:
6ouncespart-skim mozzarella cheesesliced into rounds (from a log or ball)
6-8ouncessliced tomatoesI used a combo of beefsteak and cherry tomatoes; learn more about tomato varieties here
Instructions
In a large bowl, whisk together the chickpea flour, rosemary, salt, and pepper. Slowly whisk in the warm water until smooth and lump-free. Whisk in 2 tablespoons of olive oil and let batter stand for at least 30 minutes.
While the chickpea mixture is resting, preheat the oven to 450 degrees F and make the pesto.
In a small food processor, combine all the pesto ingredients and puree until smooth. Transfer to a small dish, cover, and refrigerate until ready to use.
When oven is preheated, coat 10-inch oven-safe skillet (or cast-iron if you have) with 1 tablespoon of the remaining olive oil and place in oven to heat for a few minutes.
Carefully remove the skillet from the oven and ladle in half of the batter, tilting the skillet as necessary to ensure the batter is evenly spread. Return the skillet to the oven and bake 10 to 13 minutes until the farinata is set and the edges begin to brown.
Remove skillet from the oven and top with half of the sliced tomatoes and mozzarella. Drizzle reserved pesto on top and return to oven for another 10 to 13 minutes until cheese is melted and starts to bubble.
Repeat steps 4 through 6 with remaining tablespoon of oil, tomatoes, mozzarella, and pesto, to taste.