Mediterranean Socca Pizza
1 cup chickpea flour
1 cup water
1/8 tsp salt
1 pinch black pepper
2 tspolive oil
1/2 cup thinly sliced red onion
4.4-oz can olive oil-packed, boneless, skinless sardines, drained and roughly broken apart
1/4 cup kalamata olives, roughly chopped
1/4 cup flat leaf parsley
Whisk together the chickpea flour, water, salt, pepper, and 1 tsp of olive oil and let sit for 30 min to an hour.
Heat broiler on high and place a 10-inch cast iron skillet (or other oven safe skillet) 4 to 6 inches from the broiler. Allow to heat under the broiler until hot all the way through, about 5 min.

Remove the hot skillet from the broiler and pour in the chickpea batter. Return to the broiler and broil until the socca begins to brown, about 3min.
In a skillet over medium heat, saute the onions in the remaining teaspoon of olive oil with a pinch of salt and pepper, until golden and tender, about 6 min.
Remove socca from the skillet and top with sauteed onion, sardines, olives, and parsley.
Slice topped socca into 4 even pieces to serve. Serves 2