Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Lukewarm water

  2. 2 teaspoons 10ml Salt

  3. 2 1/4 cups 140g / 4.9oz Chick pea flour

  4. 1/4 cup 59ml Extra-virgin olive oil - plus

  5. 2 tablespoons 30ml Extra-virgin olive oil

  6. Freshly-ground black pepper

  7. 1 cup 237ml Peeled raosted red sweet bell peppers

  8. 4 oz 113g Fresh goat cheese

  9. (Coach Farm brand preferred)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees and preheat broiler.

  2. Place water and salt in a large wooden bowl. Whisking constantly, add chick pea flour until all is well blended. Stir in 1/4 cup olive oil and let stand 30 minutes.

  3. Smear a 14-inch cast iron skillet with 2 tablespoons oil and pour in batter. Place under broiler for 6 minutes, until lightly blistering. Remove and place in oven and bake 15 minutes. Remove, cut into wedges, dust with pepper and serve with roasted peppers and goat cheese.

  4. This recipe yields 4 antipasto servings.


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