8407

socca pizzas two ways

  • makes 10
  • Easy

Socca originated in Nice, but it’s very trendy in the US now. The chickpea pancake can be used as a wrap, flatbread for dipping or pizza base. Light toppings make it a healthy snack.

Advertisement

Ingredients

  • chickpea (gram) flour 300g

pesto and pea topping

  • cashew nuts 30g
  • garlic 1 small clove, crushed
  • rocket 50g bag
  • olive oil
  • parmesan or vegetarian alternative 1 tbsp, finely grated
  • mozzarella 1 ball, thinly sliced
  • baby spinach leaves a handful
  • frozen peas 50g, defrosted

kale and olive topping

  • curly kale 100g, chopped and blanched
  • kalamata olives a handful, quartered
  • SunBlush tomatoes a few, torn
  • soft goat’s cheese 50g
  • garlic oil 1 tsp for drizzling

Method

  • Step 1

    Whisk the chickpea flour with 400ml water, 1 tsp salt and ½ tsp pepper. Leave for 30 minutes.

  • Step 2

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

  • Step 3

    Heat the oven 220C/fan 200C/gas 7. 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 with the rest of the batter to make about 10 bases.

  • Step 4

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

Nutritional Information

  • Kcals 231
  • Carbs 19.4g
  • Protein 9.4g
  • Fat 12.1g
  • Salt 1.5g
  • Saturates 4g
  • Fibre 3.6g
Advertisement