Pepper & mushroom socca pizza

• rapeseed oil↗1 tsp tsp
• mushrooms↗70g g

  thinly sliced

• pepper↗1

  halved, deseeded and thinly sliced

• tomato purée↗2 tbsp tbsp
• garlic clove↗1

  finely grated

• tomatoes↗2

  chopped

• chopped basil2 tbsp tbsp
• grated mature cheddar30g g
• chickpea (gram) flour↗160g g
• rapeseed oil↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. For the base, put the flour in a large bowl. Whisk in 250ml water to make a batter. Heat the oil in a large, non-stick frying pan. Pour in the batter and cook over a low heat for 4-5 mins until set. Loosen with a palate knife or spatula, turn and cook for 1-2 mins on the other side.

2. 2

   Meanwhile, for the toppings, heat the oil in a pan over a medium heat and stir-fry the mushrooms and peppers until soft, about 4-5 mins. Mix the tomato purée and garlic in a bowl with 2 tbsp water, then stir in the chopped tomatoes.

3. 3

   Turn the base out onto a baking tray lined with baking parchment. Spread over the tomato mixture. Scatter over the mushrooms, peppers, half the basil and the cheese. Bake for 5-10 mins until the cheese has melted. Scatter with the remaining basil to serve.Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.