Socca pizza

Socca pizza
When I’m looking for a simple and delicious meal idea, I very often cook a socca pizza. That’s what I did last night. And I realized at that time, that the recipe was not yet around here. So, as I already had the photos, I am sharing this wonderful recipe with you right away. At the start of a confined vacation, I’m sure you’ll love it.
There is nothing simpler to do and it is delicious!
You will find in this article two types of toppings. The first is with arugula pesto. Yesterday, I just made the same, but with wild garlic which is the season. And another with tomato sauce. You can imagine other types of fillings according to your desires and what is in the fridge.
The socca originated in Nice. It is made from chickpea flour. This preparation is also found in Italy under the name of farinata. I use both names.
For the preparation, it is enough to mix chickpea flour, olive oil and water. Nothing’s easier. After cooking over a very hot heat, you get a pancake that you can eat just like that, with just a little pepper. It’s perfect as an aperitif. For the meal, it can be garnished. Usually, I serve right away after garnishing it with fresh produce. But depending on the toppings, you can also, like a classic pizza, put it back in the oven for a few minutes to get a melting cheese.
Feel free to experiment with different toppings. You will not be disappointed with the result.

Socca pizza:

180g chickpea flour
1 tsp salt
35g olive oil
375g water
Mix flour and salt.
Add oil and water little by little while mixing.
Let stand for at least 20 minutes.
Preheat the oven to 275°C.
Pour a little oil in the bottom of a dish.
Pour the preparation and cook for about 10 minutes. The socca should be lightly browned and crispy around the edges.

Socca pizza

Socca pizza with rocket pesto, mozzarella and dry ham:

arugula pesto
buffalo mozzarella
country ham
black olives
salt pepper
olive oil
Spread the pesto over the slightly warmed socca.
Garnish with the other ingredients.

Socca pizza tomato sauce, mozzarella, ham:

tomato sauce
buffalo mozzarella
ham
black olives
salt pepper
olive oil
rocket
Spread the sauce over the slightly warmed socca.
Garnish with the other ingredients.

Socca pizza

To finish: I used here a Pyrex dish. Often I make this socca in my cast iron skillet. As it is smaller, I reduce the proportions for 120 g of chickpea flour.


If you are cooking the filling, take the socca out at 8 minutes to garnish it.

My pesto recipe is here. Just vary the herbs.

Leave a Comment