Mexican Socca Pizza

Preheat the oven to 400°F. Add garbanzo bean flour and 1 cup water to a medium bowl and whisk the socca batter. Add 1 tbsp olive oil and a pinch of salt, whisk batter again, and set aside until step 4.

Peel and halve the onion, thinly slice one half, and dice the remaining half. Dice the sweet potato. Add sliced onion and diced sweet potato to a baking sheet and toss with 2 tsp vegetable oil and just ¼ tsp chipotle powder. Roast until browned in places, 10 to 12 minutes. TIP: Add more chipotle powder if you prefer.

Peel and mince the garlic. Dehusk, rinse, and dice the tomatillos. Finely chop cilantro leaves and stems. Trim, deseed, and mince the jalapeño. Halve and juice the lime. Add just 2 tsp diced onion, minced garlic, diced tomatillo, chopped cilantro, as much of the minced jalapeño as you’d like, just half the lime juice, and a pinch of salt to a medium bowl. Stir the tomatillo salsa. TIPS: Be sure to wash your hands after handling the jalapeño. Add more diced onion if you prefer.

Set the oven to broil on low. Heat 1 tbsp olive oil in a large ovenproof skillet over high heat. Whisk socca batter and pour into the skillet, rotating skillet so batter fully coats the bottom. Cook, undisturbed, until socca begins to bubble, 4 to 5 minutes. Transfer skillet to the oven and broil socca until crisp, 4 to 6 minutes.

Drain and rinse the black beans. Once the socca crust is brown on the edges, remove from the oven. Spread just half the ranch dressing on the crust. Top with roasted vegetables, just half the beans, and mozzarella. Return pizza to the oven and broil until cheese melts, 2 to 4 minutes. TIPS: Be careful, the handle on the skillet will be hot! Save any remaining black beans for your own use.

Transfer the pizza to a cutting board and top with tomatillo salsa and baby arugula. Drizzle the Mexican socca pizza with remaining lime juice and remaining ranch dressing and cut into 6 pieces. Tuck in!