Socca Pizzas Recipes

SOCCA

Socca image

Socca is a traditional flatbread from Nice, France. It's a common street food, cooked on a grill and served in a paper cone, usually chopped and sprinkled with salt, pepper or other delicious toppings. Bonus: It's gluten free. — Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 cup chickpea flour
1 cup water
2 tablespoons extra virgin olive oil, divided
3/4 teaspoon salt
Optional toppings: Za'atar seasoning, sea salt flakes, coarsely ground pepper and additional extra virgin olive oil

Steps:

In a small bowl, whisk chickpea flour, water, 1 tablespoon oil and salt until smooth. Let stand 30 minutes. , Meanwhile, preheat broiler. Place a 10-in. cast-iron skillet in oven until hot, about 5 minutes. Add remaining 1 tablespoon oil to the pan; swirl to coat. Pour batter into the hot pan and tilt to coat evenly. , Broil 6 in. from heat until edges are crisp and browned and center just begins to brown, 5-7 minutes. Cut into wedges. If desired, top with optional ingredients.

Nutrition Facts : Calories 113 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SOCCA PIZZAS

Socca Pizzas image

Make and share this Socca Pizzas recipe from Food.com.

Provided by Food.com

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

250 g chickpea flour (also known as gram flour)
2 cups water (400ml)
2 pinches of sea salt and 1 of pinch black pepper
1 tablespoon of crushed garlic or 1 tablespoon garlic powder
coconut oil or ghee (for frying)
extra virgin olive oil
heritage tomatoes
chioggia beetroot
pesto sauce (Brazil Nut or Kale)
mozzarella and cheddar cheese
3 diced garlic cloves
1 tablespoon ghee
12 large tomatoes, roughly chopped
2 teaspoons dried oregano or 1 tablespoon fresh oregano leaves
salt and pepper
1 chili, finely chopped (optional)

Steps:

For Base.
Whisk together the socca ingredients or put it all into your Vitamix and blend as we do.
Leave to stand for at least 30 minutes at room temperature to allow the chickpea flour to fully absorb the water.
Grease the bottom of your frying pan with just a touch of butter, coconut oil or ghee and set to a moderately high heat.
Pour in enough batter to cover the base around ½ a centimetre thick and let the underside cook for around 1 minute - it is ready when it lifts off easily.
Flip the base over and cook the other side until golden brown. Cook longer for a crisper base. Repeat to make remaining bases.
Remove and set aside until you are ready to turn it into a socca pizza. Alternatively, pour over some good olive oil and crushed garlic and enjoy as it is.
Preheat the oven to 200°C.
Make Tomato sauce (recipe below) or use a good-quality passata.
Put pizza bases on wire rack (for a crispier base) or baking tray and add tomato sauce, or passata, before finishing off with your toppings.
Bake pizzas for 10 minutes - for a margherita give the cheese a quick blast under the grill.
Drizzle with good extra virgin olive oil and scatter on rocket and herbs.
For tomato sauce.
Gently heat the ghee over a medium heat and fry the garlic for 1 minute.
Add chopped tomatoes, oregano, salt and pepper and chilli.
Spread over pizza base before adding toppings.

Nutrition Facts : Calories 376.5, Fat 8.5, SaturatedFat 2.6, Cholesterol 8.2, Sodium 71.7, Carbohydrate 59.4, Fiber 13.9, Sugar 21.2, Protein 19.1

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