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  • Hey dudes!

  • I am Hilah, and today on Hilah Cooking I have a very new recipe to share with you, it's

  • called socca, I think, or succa, I am not sure, I am pretty sure it's probably socca,

  • but it's from Italy.

  • It's sort of a flatbread that's made out of garbanzo beans, and then we're gonna top it

  • with vegetables like a pizza, so it's gluten-free.

  • It's got a lot of protein in it.

  • You can put me down if you want to, but we're gonna do a vegetarian version today, and it's

  • pretty healthy I think, so let's do some gluten-free pizza things.

  • [MUSIC]

  • [Socca Pizza - Vegetarian Pizza Recipe]

  • Okay, the first thing you're gonna do I already did it.

  • You're gonna set your oven to 450 degrees Fahrenheit, and then you've got a cast iron

  • skillet.

  • I know you have one of these because how many times have I told you to get one, like a million.

  • I am gonna put this in the oven to get really, really hot while we start making our batter.

  • All right, and then for the batter I've got the garbanzo bean flour.

  • This is a brand that you can get, but I am sure other people make it too, but it's just

  • dried chick peas or garbanzo beans, same thing that have been ground up into a very fine

  • flour, so basically we've just got some warm water here, and we're gonna combine it with

  • this, and the cool thing about this is too that you can make this batter like up to 12

  • hours ahead of time and just set it aside, or you can do it like this and cook it pretty

  • much right away.

  • Just get all the lumpies out.

  • If your flour seems kind of super-lumpy, you might want to sift it first, but I don't usually

  • sift things.

  • Okay, then we're gonna to add salt and pepper.

  • I like kind of a coarse-grained pepper but whatever, and I am gonna add some oregano.

  • You could use rosemary.

  • You could use some dried basil.

  • I really like oregano a lot, but anything like that, and you can also add like green

  • onions to this.

  • I am gonna add a little bit of minced garlic, so there we go.

  • Let's set this aside for now while our oven pre-heats and while that's happening we can

  • go ahead and slice up all of our toppings.

  • Soooo, we've got some artichokes, some olives, wilted slightly zucchini, some peppers, some

  • parsley, and some fancy, Spanish goat cheese, and these are marinated.

  • You could use whatever you want.

  • I mean it's your pizza, you know, get crazy with it; a little olives.

  • Okay, those are gonna to be cute like little eyeballs, and these are, this is a shishito

  • pepper?

  • I think.

  • I am just gonna slice these up.

  • They are not super-hot, but they have a nice, little flavor; a nice little bite to them.

  • Okay, derr, and then the zucchini I am just gonna kind of slice as thin as I can because

  • this really only is gonna to cook for like 12 minutes.

  • It cooks really, really super-fast.

  • It's gonna be so pretty, and then I am gonna to add a little parsley at the end, so we

  • can go ahead and chop that business up, just hack it up with clever.

  • Save that for Mr. Banjo who loves his veggies.

  • Okay!

  • So, that's pretty much it.

  • We're just gonna wait for our oven to pre-heat, and then we're gonna put a pizza together.

  • Okay, super-hot pan here that just came out of my 450 degree oven.

  • Right before we pour our dough in I am gonna, I've got about three tablespoons of oil here.

  • I am gonna add one approximately to the batter.

  • Whisk that up, and then put the rest in here, and I am using just a regular olive oil, not

  • an extra virgin, but just something kind of cheap because it is so hot in the skillet.

  • And we're gonna pour this in.

  • It's very dramatic.

  • Very fun when it sizzles like that, and it smells awesome because of the garlic, and

  • then just kind of swirl the pan to get it spread out as even as you can.

  • Awesome, and now top it with your stuff, put your stuff on top.

  • Just like that pizza party game.

  • Who remember that?

  • Thumbs up if you remember that game, pizza party.

  • Olives.

  • This is so beautiful.

  • Oh, my God!

  • I am like a regular Picasso over here but with food.

  • Okay, I love artichokes.

  • I love peppers, and all of that, maybe oh, my God, it's gonna be so delicious.

  • Okay, and then I am gonna save the parsley and the cheese for after this has baked, heeere.

  • Awesome!

  • All right, this is going to bake for about 12 minutes, and I'll see you then.

  • Check your watch.

  • Ohhhh, it looks so good!

  • Okay, so now I am gonna add the cheese, and this is a hard, goat cheese from Spain.

  • Oh, my God!

  • Dudes, this is gonna make me crazy.

  • Okay, and I am gonna just throw this under the broiler to get that cheese melted, BRB.

  • Holy crackers!

  • All right, and now God it smells amazing, a little bit of parsley.

  • You could put some basil on it, whatever, see if it's got this awesome, golden crust.

  • Getting it out is a little bit tricky.

  • I am gonna use a pizza cutter to just cut it in the pan and yeah, that's what I said

  • pizza, and then I should get a plate, derrr.

  • Okay, oh my gosh, I am so excited about this, it's kind of ridiculous how excited I am.

  • Okay, get this out of my way.

  • Get out of my way pizza!

  • Okay, I have to eat your brethren.

  • Oh, my gosh!

  • Sorry, a little disorganized.

  • I am gonna eat it with a spoon since I don't have a fork clean handy, but so we've got

  • this super-crunchy little crust around here, and then this middle part is kind of soft

  • and just, I don't know, it tastes really, really delicious.

  • It's also super-hot, and the bottom is all crunchy like good cornbread should be, and

  • oh my God!

  • I am about to die it's so good.

  • [crunch] Mmmmmm!

  • Oh, my God!

  • It's so awesome!

  • Holy cow!

  • Holy shit!

  • That's amazing.

  • I hope you try this.

  • I so hope you try this.

  • I hope so hard that you try this because you're go gonna love it, so there you go.

  • If you have any questions, please leave them below in the comments, and I will get to them

  • as soon as I can.

  • Please let me know how you like it, and if you're on Instagram, you can hashtag Hilah

  • Cooking, take a picture of it, or @ me, and then I'll see it, and I'll be really, really

  • happy!

  • Okay, thanks for watching, talk to you later, bye!

  • [MUSIC]

  • It's no carb, no wheat, it's gluten-free, all that stuff.

  • It's actually totally got a ton of carbs, never mind.

Hey dudes!

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