Name: Socca pizzas two ways
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 10
Ingredients: Socca pizzas; 300 gram chickpea flour; 400 millilitre water; 1 teaspoon salt; 1/2 teaspoon pepper; oil for frying; Pesto; 30 gram cashew nuts; 1 small clove garlic, crushed; 50 gram rocket leaves; 3 tablespoon olive oil; 1 tablespoon parmesan, finely grated; Toppings; 1 mozzarella ball, thinly sliced; handful baby spinach leaves; 50 gram frozen peas, defrosted; 100 gram curly kale, chopped and blanched; handful pitted kalamata olives, quartered; semi-dried tomatoes, torn; 50 gram soft goat's cheese; 1 teaspoon garlic oil, for drizzling

Socca pizzas two ways

This thin, unleavened, gluten-free pancake originated in Nice, France. It’s made with chickpea flour and can be used as a wrap, a flatbread for dipping, or as a pizza base.

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Serves 10

Prep

Cook

35M

Total

40M

Ingredients

Socca pizzas

300 gram chickpea flour

400 millilitre water

1 teaspoon salt

1/2 teaspoon pepper

oil for frying

Pesto

30 gram cashew nuts

1 small clove garlic, crushed

50 gram rocket leaves

3 tablespoon olive oil

1 tablespoon parmesan, finely grated

Toppings

1 mozzarella ball, thinly sliced

handful baby spinach leaves

50 gram frozen peas, defrosted

100 gram curly kale, chopped and blanched

handful pitted kalamata olives, quartered

semi-dried tomatoes, torn

50 gram soft goat's cheese

1 teaspoon garlic oil, for drizzling

Method

Socca pizzas

1.Whisk chickpea flour, water, salt and pepper together. Rest for 30 minutes.

2.Preheat oven to 200°C. To make the bases, heat a small non-stick frying pan or pancake pan and brush or spray with a little oil. Pour in enough batter to make a thin pancake about 14cm across, then cook for a few minutes until golden. Flip and cook on the other side. Repeat to make about 10 bases.

Pesto

3.To make the pesto, pulse cashews in a food processor, then add garlic and rocket and pulse again. Gradually add olive oil, then whizz in enough water to make a drizzling sauce. Stir in the parmesan and season.

Toppings

4.Arrange half the bases on a baking sheet, add the mozzarella and cook in oven until just melted. Add spinach leaves, peas and a drizzle of pesto to the mozzarella-covered bases. Top the other bases with the blanched kale, olives, semi-dried tomatoes and goat’s cheese, and finish with a drizzle of garlic oil

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Ingredients

Method

Socca pizzas

Pesto

Toppings

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