Socca pizzas two ways
- Preparation and cooking time
- Total time
- + resting
- Easy
- Makes 10
Skip to ingredients
- 300g chickpea (gram) flour
PESTO AND PEA TOPPING
- 30g cashew nuts
- 1 small clove garliccrushed
- 50g bag rocket
- olive oil
- 1 tbsp parmesan or vegetarian alternativefinely grated
- 1 ball mozzarellathinly sliced
- a handful baby spinach leaves
- 50g frozen peasdefrosted
KALE AND OLIVE TOPPING
- 100g curly kalechopped and blanched
- a handful kalamata olivesquartered
- a few SunBlush tomatoestorn
- 50g soft goat’s cheese
- 1 tsp for drizzling garlic oil
Nutrition:
- kcal231low
- 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.
