A Mediterranean-inspired classic pizza with a free-from twist. Socca flatbread, made from chickpea flour, makes a fantastic gluten-free pizza base alternative. A simple selection of toppings such as Greek olives, sweet oven-dried tomatoes and char-grilled asparagus create a fantastically flavoursome pizza. For a vegan friendly option, simply omit the ricotta or substitute with your favourite dairy-free cheese.
From the author:
Discovering socca pizza was a recent revelation in my kitchen. I love pizza, but don’t want to eat gluten and wheat every day. Socca pizza is made with chickpea flour, is simple to cook and has a satisfying, nutty flavour that goes well with these toppings. But play around with the socca bases, adding your own favourite toppings.
For the Toppings
- 1 quantity Char-grilled asparagus, bases of the stalks finely chopped (below)
- 6–8 halves of oven-dried tomatoes (see recipe method), or sun-dried tomatoes
- 6 Greek olives, pitted
- 100g ricotta
- handful of basil leaves
For the Base
- 200g chickpea (gram) flour
- 1 tbsp extra virgin olive oil
- 1 tsp dried oregano or herbes de Provence
- glug of light olive oil, plus more for the tomatoes
- To oven-dry tomatoes, preheat the oven to 110°C/225°F/gas mark ¼. Halve as many tomatoes as you have available and scoop out and compost the seeds. Place the tomatoes, cut-sides down, on a wire cooling rack, with a baking sheet underneath to catch drips. Cook in the oven for three to five hours.
- To make the socca base, mix the chickpea flour, extra virgin oil, dried herbs and salt and pepper together with 200ml of water, whisking until you have a smooth batter. Preheat a grill on its highest setting.
- Heat a large ovenproof frying pan with a little light olive oil. Pour in the batter and swivel the pan to spread it out like a thin pancake. Cook over a medium heat until golden brown, then flip carefully with a spatula and cook until golden brown and a little crispy.
- Place on the toppings (except the basil) and put under the hot grill for five minutes, until it’s hot and bubbling. Season, tear over the basil and serve.
Char-grilled asparagus will keep in a sealed container in the fridge for up to three days. Return it to room temperature to serve as a cold side dish or part of a salad. The pizza keeps in the fridge for four days and is great as a cold snack, but is best fresh and hot. Oven-dried tomatoes will keep under a layer of olive oil in a sterilised jar for six months.
Get More Recipes from Tom Hunt
Love the sound of this socca pizza? You can find this and plenty of other delicious recipes in “The Natural Cook: Eating the Seasons from Root to Fruit” by Tom Hunt, RRP £20 (Quadrille Publishing).
Feature image by Laura Edwards.