1

In a large bowl, combine the chickpea flour (sifted), water, olive oil, garlic powder and kosher salt. Whisk well. Set aside to sit for about 30 minutes.

2

Turn the oven to broil and place a large cast iron skillet in the oven for ten minutes.

3

Remove the skillet (using gloves, it’s hot) and pour in the socca batter. Tilt the skillet to even it out. Turn the oven to 425ºF.

4

Place the skillet in the oven for six to eight minutes, until just set.

5

Remove the skillet and spread the pesto on top. Then add the asparagus, peas and radish. Place back in the oven for 12 to 13 minutes.

6

Remove the skillet from the oven and turn the oven to broil (optional to crisp it up more) and place the skillet back in the oven for another 1 to 2 minutes.

7

Take the skillet out of the oven and let cool for a minute. Transfer to a cutting board using a spatula and top with burrata, arugula and prosciutto. Dollop extra pesto on top or a drizzle of olive oil. Garnish with salt and freshly ground pepper. Slice and serve.

8

Substitutions: No pork, omit the prosciutto. No dairy, use vegan pesto and omit burrata. No fresh peas, use frozen instead.