Spring Skillet Pizza

2 to 12 hours before baking: In a medium bowl, whisk chickpea flour, salt, and pepper together. Continue to whisk while pouring in the water (all of it), then whisk in 3½ tablespoons olive oil. Cover and let stand at room temperature.

To make the pesto, fill a medium mixing bowl with ice water and bring a medium pot of water to a boil. Add spinach and cook 30 seconds to a minute on high (even if the water doesn’t return to a boil). Remove to the ice water for a couple minutes. Scoop spinach out and squeeze in your hands to remove as much water as possible. In a food processor, pulse the drained spinach, parsley, pine nuts, hemp seeds, lemon juice, and garlic until roughly chopped. With the processor running, drizzle in the olive oil until the mixture forms a smooth, thick paste, stopping to scrape down the sides of the processor once or twice. Pulse or stir in salt and pepper to taste.

Preheat the oven to 425ºF with rack in middle position.

Heat olive oil in a 10-inch cast iron skillet or oven safe nonstick skillet over medium high heat. Add leeks and dried basil and cook until tender and beginning to brown, 8–10 minutes. Add tomatoes, honey, and a pinch of salt, stir, and simmer until slightly thickened and most of the liquid has reduced, about 3 minutes. Stir in capers plus salt and pepper to taste. Cool in a bowl 5–10 minutes, then gently stir in feta and fresh basil, if using.

Wipe out the skillet with a damp cloth then place in preheated oven for 10 minutes. Give the chickpea batter a stir. Working carefully with the hot pan (the oil and batter will sizzle when added), remove it from the oven and coat with remaining 1½ tablespoons olive oil (a basting brush works well). Pour in chickpea batter and return pan to the oven. Bake about 25 minutes, until set in the middle and lightly browned on top.

Cool slightly. To serve, top the whole pie or individual slices with pesto and tomato leek sauce. If making ahead, serve at room temperature or gently warmed.