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20 Minute Rosemary, Onion, & Feta Farinata Pizza + Mezzetta's Whole Garlic & Sweet Basil Marinara Sauce (gf + V) (+ Win A Trip To Italy!)
Turn broiler on in oven. Place a cast iron or broiler safe skillet on rack 6 inches below broiler. Let it heat while you prepare ingredients. In a large mixing bowl, combine flour, water, 2 tbs olive oil, salt, rosemary, and garlic. Whick together vigorously. Let it sit for 5 minutes (while your skillet is heating). Finely chop your onion, set aside. Remove your heated skillet from the oven, toss . . .
Prep Time: 00:10
Cook Time: 00:10
1 cup chickpea flour (garbanzo bean flour)
1 cup water
2 tbs olive oil
1 garlic clove, minced
1 tsp sea salt
1 tsp crushed rosemary
1/4 white onion, finely chopped
2 tsp olive oil
1/2 cup feta cheese, crumbled (omit for vegan option)
1Turn broiler on in oven. Place a cast iron or broiler safe skillet on rack 6 inches below broiler. Let it heat while you prepare ingredients.
2In a large mixing bowl, combine flour, water, 2 tbs olive oil, salt, rosemary, and garlic. Whick together vigorously. Let it sit for 5 minutes (while your skillet is heating).
3Finely chop your onion, set aside.
4Remove your heated skillet from the oven, toss in your chopped onion, return to broiler and let cook for 1 minute.
5Remove your skillet, drizzle with 1 tsp of olive oil. Pour your farinata (socca) batter into hot skillet and tilt to evenly coat bottom. Drizzle remaining 1 tsp olive oil on top.
6Place skillet under broiler and cook your chickpea flour pizza crust for 5-7 minutes, or until edges are browning and top is blistered.
7Remove your crust from oven. Top with Mezzetta's Marinara. Sprinkle with crumbled feta cheese (or toppings of your choice).
8Return to broiler and cook for 5 minutes, or until toppings are warm/beginning to brown.
9Remove from oven, let cool a few minutes, slice & serve.
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