Socca Pesto Pizza
If you have never tried socca, this is your chance. Just trust us. AH-MAZING.
Socca pesto pizza
For the pesto:
- 1 1/2 packed cups fresh basil
- 1/2 cup pepitas
- 2 cloves garlic
- 1 tbsp olive oil
- 1/4 tsp salt
Throw all the pesto ingredients into a food processor or blender and mix well. Be sure to dip a finger in to make sure it's safe for consumption ;)
Socca pizza crust
- 1 cup chickpea flour (like Bob's Red Mill's)
- 1 cup water
- 2 tbsp +1 tbsp olive oil
- 2 garlic cloves, minced
- ¼ teaspoon salt
- 1/4 cup pesto
- 1/4 cup crumbled goat cheese
- Handful of sliced cherry tomatoes
- 1 chicken sausage link, thinly sliced (omit if you choose to go meat-free; I added this for the additional protein, iron & zinc)
- Handful fresh basil for final garnish.
- In a large bowl whisk together the chickpea flour, water, 2 tablespoons olive oil, garlic & salt until clumps are gone. Then let this batter rest at room temperature for at least 30 min. Use this time to prep your toppings.
- Place a 10-inch ovenproof skillet (preferably cast iron) under the broiler for 5 min to preheat.
- Once the skillet is hot, carefully remove it from the oven (it's super hot, be careful!!) Pour in 1 tablespoon olive oil and coat the bottom of the pan.
- Pour in the chickpea batter and (carefully!) return the skillet to the broiler.
- Keep broiler on and and cook crust for 5 to 8 minutes, until the socca is set and the edges are browning and pulling away from the sides of the pan. (The longer it broils, the crunchier the crust, but also the drier - play around with timing to get your pizza-perfect.)
- Remove socca from oven and turn oven down to 425 degrees.
- Spread the pesto evenly across the top, then sprinkle with sausage, goat cheese and tomato slices (or toppings of choice)
- Return the skillet to the oven and bake for 8 to 10 minutes, until the cheese is browning and the socca is crisp. Let the pizza cool for 2 to 3 minutes before slicing and serving.
- Toss on the fresh basil and enjoy hot!