Socca is a longtime favorite meal of mine. It takes just minutes to pull together. It feels kind of like eating pizza. And it’s packed full of protein from the chickpea flour that makes the base. Plus, it lends itself to numerous topping options.
For this one, I chose to go with an earthy, garlicky kale pesto. Feel free to play around with the toppings or even the type of pesto. Oven-baked chickpeas could be nice, or a toasted nuts. I like a sprinkling of nutritional yeast, too.
Herb Socca Pizza with Kale Pesto
- June 3, 2016
- Serves 2
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Ingredients
- For the Socca:
- 1 cup chickpea flour
- 1 cup water
- 1 Tbsp. extra virgin olive oil
- 1 tsp. salt, plus a small pinch
- 1/4 cup fresh oregano
- For the Kale Pesto + Toppings:
- 2 med. cloves of garlic
- 2 cups baby kale
- 1/4 cup basil
- 1/4 - 1/3 cup walnuts or pine nuts
- 1/3 cup nutritional yeast
- 1/3 cup olive oil, plus more if needed
- 3/4 - 1 tsp. salt (start with 3/4, and adjust as needed)
- 1/4 lemon, juiced
- 1 small onion, chopped
- 1 tomato, chopped
- 2 Tbsp. fresh thyme
- Red chili pepper flakes, to taste
Directions
- Step 1
- Preheat oven to 375F.
- Step 2
- Whisk all socca ingredients in a bowl until combined. Set aside, and meanwhile lightly grease a cast iron pan with oil. Place the pan in the oven for 10 minutes to heat while the socca batter develops.
- Step 3
- Begin prepping/washing fresh ingredients for pesto. Once the cast iron pan has been in the oven for 10 minutes, remove. Pour batter evenly across the pan and use a spatula to lightly spread it to the edges. Return to the oven for 9-10 minutes, or until dough is just cooked through.
- Step 4
- While the socca cooks, start processing the pesto by first placing the garlic in a food process. Pulse and then add kale, basil, nuts, nutritional yeast, olive oil, salt and lemon. Whiz until smooth. If the pesto is too thick, add a bit more olive oil. If it needs more salt, season to taste.
- Step 5
- Saute onion in a small saute pan, until onion is soft.
- Step 6
- Assemble the socca by generously spreading the pesto across the top. (Note: You will have leftover pesto. Save for later on toast, sandwiches, pasta, etc., or freeze!) Next, scatter the tomato and sauteed onion on top. Spring fresh thyme and chili pepper flakes, to taste. Serve.
