1 cup chickpea flour
1 cup water
1 1/2 tablespoons olive oil, plus extra
1/2 teaspoon salt
1 /4 teaspoon pepper
1/4 lb fresh ricotta cheese
1/2 bunch radishes
1-2 small summer squash
3 spring onions
1/4 lb oyster mushrooms
Preheat oven to 450°.
MAKE THE BATTER: Combine chickpea flour, salt and pepper in a medium sized bowl. Slowly poor in water and whisk until smooth. Add 1 1/2 tablespoons olive oil and whisk until combined. Cover bowl and let sit for an hour or longer.
ROAST THE VEGGIES: Halve or quarter the radishes. Slice summer squash thinly. Slice off the tip of the white bulb of the spring onion as well as a few inches of the green end and slice the remainder of the spring onion in half lengthwise. Place veggies on large baking sheet. Toss with a dash of olive oil, salt and pepper. Roast veggies (at 450°), tossing and checking for doneness approximately every 5 minutes. Veggies are ready when they begin to brown in 10 - 15 minutes.
SAUTE THE MUSHROOMS: Cut or rip mushrooms from stem into small pieces. Heat a small dash of olive oil in a large nonstick pan over medium high heat until pan and oil are hot. Add mushrooms (do not overcrowd) and let sit undisturbed in pan for a minute or two until beginning to brown then toss and continue to cook several minutes longer. Season with salt and pepper, toss and cook for another 30 seconds. Transfer mushrooms to paper towel which will allow them to crisp up a bit.
BAKE THE FLATBREAD: Heat oven's broiler. Lightly oil a large nonstick or cast iron pan and preheat pan in oven. Remove pan when good and hot and poor in batter swirling until batter covers bottom of pan. Place pan back in oven and cook until beginning to burn around edges and browning in center (approximately 5 minutes, but keep a close eye on it).
ASSEMBLE PIZZA: Top pizza with ricotta cheese, roasted veggies and mushrooms and return to oven to heat for another minute. Slide from pan and cut into pieces.