I had never heard of Socca Pizzas until I saw a recipe for them in a magazine article recently. They looked very easy and delicious so I decided to try them. They are made with chickpea flour and in reality they are a large pancake that you can top. They are also gluten free because chickpea flour has no wheat in it. They seem very versatile in that almost any combination of toppings can work, just like with crepes.
I noticed when googling them that there are two methods to making them. One is in a skillet over the stove, and the other is in a skillet baked in the oven. I decided to try the over the stove method first.
To make the batter:
- 2 1/4 cups of garbanzo bean flour (I used Bob’s)
- 2 TB. of olive oil
- 1 teaspoon of cumin
- * Stir together in a bowl and let sit while you cut up the toppings.
* This makes 4 large soccas. (I actually cut the recipe in half to make two)
I looked through my fridge and decided to go with a Mediterranean style Socca.
I had cherry tomatoes, sweet peppers, shallots, avocado, herbs and arugula. Chop and saute the onions, peppers & tomatoes over the stove in a little olive oil until golden.
Put some olive oil in a skillet and fry one at a time over medium high heat over the stove. Let sizzle and bubble, and turn once when golden brown.
I made a yogurt dressing with plain Greek yogurt, cumin, olive oil and lemon.
When you are done with all the soccas you are ready to top them. I spread them with hummus, and then topped them with the sauteed vegetables, sliced avocado & a dollop of yogurt, and sprinkling of red pepper flakes. Then I tossed a little fresh arugula over that.
These soccas were delicious and easy and I will definitely make them again!