Turn on your oven grill and put some foil on to a baking tray
Gradually whisk together the socca pizza base ingredients until smooth and let it sit whilst you make the topping (I sometimes like to leave my mix for a few hours to create a frothier batter and a nicer texture)
Heat a splash of oil in a frying pan
Fry off the onions until soft
Add garlic and fry for a further 5 mins
Add in the jackfruit and cook for 1 minute
Dollop in the harrisa, almond butter, passata and capers, and stir until fully incorporated
Add in the stock and bring to the boil
Cook for 10 minutes on a medium heat, stirring occasionaly, until it turns into a gloopy sauce
Heat up splash of oil in a large frying pan
Pour in all the socca mix, swirl around the pan until it reaches the edges (just like a pancake)
Fry the base until the underneath starts to brown and bubbles form on the top
Slide the socca mix onto the baking tray and cook the top of it under the grill
Once browned on top, add your topping and put the whole pizza back under the grill until the topping reheats and the pizza is golden
Take out from the oven and add any of your optional extra toppings