For the Socca Crust:
Preheat oven to 400ºF and place an 11" skillet in it to heat up.

Mix the chickpea or garbanzo flour and salted water in a small bowl. Add olive oil, dried oregano, and powdered garlic and stir. The dough will be slightly thick and benefits from sitting for about an hour prior to cooking – although eliminating this step does not seem to hurt the finished product.

Preheat skillet in the oven. When thoroughly hot, pour a little olive oil in the pan and tilt the pan to spread it on the bottom. Add the socca dough and return to the oven, now set on broil. Cook for an additional 5-8 minutes until the top is completely set and slightly brown.

Ramp Pesto:
Wash and then blanch the ramp leaves by dropping them into lightly-salted boiling water for about a minute. If you plan to eat the pesto "raw", that is, not cooked in pizza or on hot pasta sauce, I also recommend blanching the garlic as well.

Remove the leaves and garlic with tongs and immerse them in an ice water bath. When cool, drain the leaves well, even squeeze the water out, and then coarsely chop them. Add garlic and ramp leaves to a processor and blend, adding the olive oil slowly to make a purée. At this point, you can move the purée to a bowl and mix in nuts, cheese, and salt and pepper to taste. Note that some recipes for pesto recommend that if you plan to freeze the purée that you do not add the cheese until just prior to use.

Assembling the Socca Pizza:
Smear a generous amount of pesto on top of the baked socca pizza crust. Sprinkle with vegetables of choice - such as asparagus or dried tomatoes - and generous dollops of goat cheese and/or Parmesan cheese. Return to hot oven and bake until the cheese is slightly melted.

May be served hot, warm or room temperature!