Farinata is a delicious, grain-free pizza alternative. Roasting the tomatoes and onions in the skillet (before cooking the farinata crust) caramelizes them beautifully, making a flavorful topping.
Serves 4 / Prep time: 10 minutes / Cook time: 55 minutes
¾ cup chickpea flour
1 cup water
3 tablespoons olive oil, divided
2 teaspoons chopped fresh rosemary
½ teaspoon kosher salt, plus a pinch
¼ teaspoon freshly ground black pepper, plus a pinch
1 pint cherry tomatoes, halved
1 small red onion, thinly sliced
1/8 teaspoon crushed red pepper
3 garlic cloves, minced
3 ounces fresh goat cheese
- Preheat the oven to 450°F.
- In a medium bowl, combine the chickpea flour with the water, 1 tablespoon of the olive oil, the rosemary, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper and whisk until well combined. Set aside to rest for 30 minutes.
- While the batter is resting, combine the tomatoes, onion, crushed red pepper, garlic, 1 tablespoon of the remaining oil, and a pinch of salt and pepper in a 10-inch cast-iron skillet and toss to coat the vegetables with the oil. Spread the vegetables out in a single layer and roast for 20 minutes, stirring once. Transfer the mixture to a bowl or plate and wipe out the skillet.
- Increase the oven heat to 500ºF (or as hot as your oven goes). Add the remaining 1 tablespoon of the oil to the skillet and swirl to coat the bottom. Give the batter a stir and pour it into the skillet. Bake for 20 minutes. Top the chickpea cake with the onion and tomato mixture and crumble the goat cheese over the top. Bake for 12 more minutes, until the center of chickpea cake is set. Remove from the oven and let stand for 10 minutes before serving. To serve, cut into wedges.