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Socca Flatbread with Ponzu Arugula

Ingredients

Yield: Makes 4 servings
Prep Time: 30 minutes
Cook Time: 20 minutes

1 ¼ cup chickpea flour
1 ¼ cup cold water
2 tablespoons olive oil
1 garlic clove, minced
3 scallions, green parts thinly sliced
¼ teaspoon salt
1 cups loosely packed arugula
2 teaspoon Kikkoman® Ponzu
2 teaspoon lemon juice
1 teaspoon olive oil
Red pepper flakes, optional

Instructions

  1. Preheat the oven to 425°F.
  2. In a bowl, mix together the chickpea flour, water, olive oil, garlic, scallions and salt.
  3. Allow the batter sit and thicken for at least 20 minutes. Meanwhile, place a 10-inch cast iron or oven proof skillet in the oven for 10 minutes to preheat.
  4. Pour the chickpea batter into the pan and bake for 20 minutes, or until the center is set and the edges start to pull away from the pan.
  5. In a bowl, whisk together the ponzu, lemon juice and olive oil. Add the arugula and toss to coat.
  6. Top the flatbread with the arugula and sprinkle with red pepper flakes (if using).
  7. Slice and eat immediately.

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