Socca Pizzas Two Ways Recipe

Socca pizzas two ways

Name: Socca pizzas two ways
Total time: 40 min
Yield: Makes 10
Ingredients: 300g chickpea (gram) flour; 30g cashew nuts; 1 small clove garlic crushed; 50g bag rocket; olive oil; 1 tbsp parmesan or vegetarian alternative finely grated; 1 ball mozzarella thinly sliced; a handful baby spinach leaves; 50g frozen peas defrosted; 100g curly kale chopped and blanched; a handful kalamata olives quartered; a few SunBlush tomatoes torn; 50g soft goat’s cheese; 1 tsp for drizzling garlic oil

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Makes 10

Easy

Total time: 40 mins

+ resting

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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

Vegetarian

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Alternatives

Complete the dish

Try this recipe for socca pizza, then also check out our French socca recipe.

Ingredients

Nutrition

300g chickpea (gram) flour

PESTO AND PEA TOPPING

30g cashew nuts
1 small clove garlic

crushed
50g bag rocket
olive oil
1 tbsp parmesan or vegetarian alternative

finely grated
1 ball mozzarella

thinly sliced
a handful baby spinach leaves
50g frozen peas

defrosted

KALE AND OLIVE TOPPING

100g curly kale

chopped and blanched
a handful kalamata olives

quartered
a few SunBlush tomatoes

torn
50g soft goat’s cheese
1 tsp for drizzling garlic oil

Nutrition: per serving

kcal231

low
fat12.1g
saturates4g
carbs19.4g
fibre3.6g
protein9.4g
salt1.5g

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.

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