Socca Pizzas

Star Tested

A crispy socca can be cut with a knife and fork, while a softer flatbread can be eaten like a small wrap or taco. They can be made large or small, depending on the pan. Toppings can vary.

Batter:

2-1/2 cups (625 mL) chickpea flour

2 tbsp (30 mL) olive oil

2 cups (500 mL) water

Pinch salt Olive oil for frying Toppings for Pissaladière Socca:

Olive oil

1 medium onion, thinly sliced

1 tsp (5 mL) fresh thyme leaves

1 garlic clove, diced

1/2 cup (125 mL) cherry tomatoes

1 to 3 anchovies

5 niçoise olives, pitted

Black pepper

Toppings for Za’atar Roasted Carrot and Avocado Socca

4 small carrots, halved lengthwise

Olive oil

Sea salt

Za’atar (Middle Eastern spice blend)

1/2 avocado, sliced lengthwise

2 tbsp (30 mL) fresh cilantro, chopped

Juice of half a lime

For the batter: In a medium bowl, whisk flour, oil, water and salt until no lumps remain.

In non-stick pan over medium heat, add oil for frying. Ladle batter into pan to form 2 or 3 round pancakes and cook for 3 to 5 minutes, or until bubbles appear.

Flip socca and fry for a minute or so more.

For the Pissaladière Socca: In a medium frying pan, heat oil and add onion, thyme, garlic and sauté until onion is softened.

Turn heat to high and add cherry tomatoes and cook until beginning to blister. Transfer onion mixture onto 2 socca pancakes. Add anchovies and olives. Makes 2 servings.

For the Za’atar Roasted Carrot and Avocado Socca: Preheat oven to 400 F/205 C. On baking pan, drizzle carrots with oil, salt and za’atar to taste. Roast for 20 minutes or until carrots are browned and tender.

Transfer mixture onto 2 socca pancakes. Top with avocado slices and cilantro. Sprinkle with sea salt and za’atar if desired. Add a squeeze of lime juice. Makes 2 servings.