Name: Socca Pizza with Summer Squash and Feta
Prep time: 1 h 5 min
Cook time: 20 min
Total time: 1 h 25 min
Yield: 2
Ingredients: 1 cup (120 grams) chickpea flour; 1 cup water; 1/4 cup olive oil, divided; 1 to 2 garlic cloves, pressed or minced; 1/4 teaspoon sea salt; 1/2 cup shredded mozzarella; 1/4 cup crumbled feta; 1 small zucchini and/or yellow squash (I used both but had leftovers of each), ribboned with a vegetable peeler and/or julienne peeler and tossed lightly in olive oil; 5 pitted Kalamata olives, sliced in half lengthwise; Small handful sun-dried tomatoes (either oil-packed or Trader Joe's dried kind); 1 small sprig fresh thyme, optional