1 ¼ cup /
2 cups /
¾ teaspoon /
salt, plus extra for serving
4 tablespoons /
Zucchi Italiano EVOO, divided
yellow pepper, thinly sliced
orange pepper, thinly sliced
red onion, thinly sliced
2 teaspoons /
2 teaspoons /
In a large bowl, combine the chickpea flour, water, salt, and 2 tablespoons of Italiano EVOO. Whisk thoroughly until there are no clumps left. Cover and let stand at room temperature for 2-4 hours.
Meanwhile, thinly slice the yellow and orange peppers and the red onion. Chop the rosemary leaves and separate the thyme leaves from the stalk.
After 2 hours, preheat the oven to 475℉.
Cover a 9x13-inch pan with parchment paper, making sure that the walls of the pan are also covered. Note: to make sure that the parchment paper lays flat against the pan, crumple it really well and then spread it out onto the pan. This helps prevent it from rolling up.
Pour the remaining 2 tablespoons of Italiano EVOO onto the prepared pan and spread it around.
Place the pan with the oil into the preheated oven for 5 minutes. After 5 minutes, carefully remove the pan out of the oven and pour the batter immediately onto the pan. You should hear it sizzle.
Evenly arrange the sliced peppers and onions over the batter. Sprinkle with the fresh thyme leaves and the chopped rosemary.
Carefully return the pan to the oven and bake for 25 minutes.
After 25 minutes, increase the temperature to 500℉ and bake for another 5-7 minutes until the top is golden brown.
Serve warm topped with fresh greens, salt, red pepper flakes, and an extra drizzle of Italiano EVOO.