|1 c garbanzo bean flour|
|1 teaspoon sea salt|
|1/2 t freshly ground pepper|
|1 t fresh rosemary, chopped|
|1 garlic clove, minced|
|4 T olive oil|
|2 Hilary's Spicy Veggie Sausage|
|Miyoko's Smoked VeganMozz, sliced|
|1/2 c arugula|
|1/4 c cherry tomatoes, quartered|
Mix the chickpea flour, salt, pepper, rosemary, and garlic in a medium-sized bowl. Add 1 cup warm water and whisk until smooth. Stir in 2 Tablespoons olive oil. Cover and set aside for 15 minutes until the batter thickens slightly.
While the batter is sitting, cook 2 Hilary's Spicy Veggie Sausages as per package directions. Once they are cooked, crumble them and set aside.
Place a well seasoned cast iron skillet in the oven and preheat to 450 degrees F. Once the batter is ready pull the skillet from the oven (being cautious because it is very hot!) and pour 2 Tablespoons olive oil into it and swirl so the bottom of the skillet is completely covered. Next, pour the batter into the skillet and put back into the oven. Bake for 10-12 minutes or until the pancake is firm and the edges are just beginning to brown.
Remove the skillet from the oven and heat the broiler. Place the Miyoko's Smoked VeganMozz slices on top along with the crumbled Hilary's Spicy Veggie Sausage. Place the skillet a few inches under the broiler to melt the cheese, reheat the sausage, and cook the socca long enough to brown it in spots and on the edges more. Remove from the oven.
Let cool slightly and top with arugula and cherry tomatoes. Cut into wedges and serve.