Socca Pizza with Roasted Veggies
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
50 mins
-
Servings
2
-
Calories
494 kcal
-
Course
Main Course
-
Cuisine
gluten-free
Socca Pizza with Roasted Veggies
Description
This Socca Pizza uses a batter of chickpea flour, water, olive oil, and salt, which is poured into a very hot cast iron skillet and baked until golden and crisp on the edges. Simultaneously, sliced zucchini, Roma tomatoes, and red onion are roasted in the oven until tender, allowing the vegetables to develop natural sweetness and soft texture.
The pizza’s base has a delicate, crisp texture from the high heat baking, while the roasted vegetables bring a mild earthiness and natural juiciness. The white bean spread combines chickpeas with lemon juice, cumin, garlic, olive oil, and water to create a smooth, creamy topping that adds richness and depth. Fresh arugula leaves and feta cheese can be added after baking to impart peppery and salty notes.
This dish works well as a satisfying vegetarian main or shared appetizer. Roasting vegetables for the toppings draws out concentrated flavors while the socca crust provides a gluten-free alternative to traditional pizza dough. The combination balances light chickpea flavor with fresh and roasted produce.
Nutrition information included assumes half the pizza with the entire white bean spread, recognizing some leftover spread typically remains for use as a snack. The recipe encourages using leftovers thoughtfully during the week.
Ingredients
Socca
- 1 cup chickpea flour
- 1 cup water
- 1 1/2 tablespoons extra-virgin olive oil
- 3/4 teaspoon salt fine sea salt
Roasted Vegetables:
- 1 zucchini , sliced into 1/2-inch half moons
- 2 Roma tomato sliced
- 1/2 red onion , thinly sliced
- 1 tablespoon extra-virgin olive oil
- salt
- black pepper
White Bean Spread:
- 1 (15 oz.) can chickpeas , rinsed and drained
- 1/2 teaspoon salt
- 1/2 teaspoon cumin ground
- 1 tablespoon lemon juice fresh
- 1 garlic clove
- 1 tablespoon olive oil
- 2 tablespoons water
Optional Toppings
- arugula fresh
- feta cheese
Instructions
- Preheat the oven to 450ºF, and place a 10-inch skillet inside the oven as it preheats. To prepare the Socca, combine the chickpea flour, water, olive oil, and salt in a large bowl. Use a whisk to stir it together, breaking up any clumps, and set it aside to let it rest while you slice the vegetables.
- Line a large baking sheet with parchment paper. Slice the zucchini, tomatoes, and red onion into thin slices (about 1/4-inch thick) and arrange them in a single layer on the prepared pan.
- Use oven mitts to remove the cast iron skillet from the hot oven, and add 1/2 tablespoon of olive oil into the pan. Swirl it around to grease the pan well, then pour the Socca batter in. Place the pan on the top shelf of your oven, and place the pan of roasted vegetables on the bottom shelf. Bake both at the same time, for 20 to 25 minutes, or until the socca looks golden around the edges, and the veggies look tender.
- While you wait on the socca and veggies to cook, prepare the white bean spread. Add all of the ingredients to a blender, and blend until smooth. Add more water, just 1 tablespoon at a time, if needed to help everything blend smoothly.
- When the flatbread and roasted veggies are done cooking, you can spread the white bean dip on top of the Socca, and pile the roasted veggies on top.
- Add any other additional toppings you like, such as fresh arugula, a sprinkling of feta cheese, or some red pepper flakes for a little spice. Serve warm right away. Leftovers can be stored separately, in airtight containers, for up to 5 days.
Notes
- Nutrition estimates are based on consuming half the pizza with all white bean spread applied.
- Extra white bean spread often remains and works well as a snack or dip later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 44g | 15% |
| Protein | 16g | 32% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Sodium | 1512mg | 63% |
| Potassium | 975mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 745IU | 15% |
| Vitamin C | 31mg | 34% |
| Calcium | 68mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
