Socca pizza with char-grilled asparagus, olives and ricotta

Socca pizza with char-grilled asparagus, olives and ricotta

By
From
The Natural Cook
Serves
2
Photographer
Laura Edwards

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

Ingredients

Quantity Ingredient
1 quantity Char-grilled asparagus, bases of the stalks finely chopped
6-8 halves oven- or sun-dried tomatoes
6 greek olives, pitted
100g ricotta
handful basil leaves

For the base

Quantity Ingredient
200g chickpea flour
1 tablespoon extra virgin olive oil
glug light olive oil, plus more for the tomatoes
1 teaspoon dried oregano
or 1 teaspoon herbes de provence

Method

  1. To oven-dry tomatoes, preheat the oven to 110°C. 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. If you are using the oven to dry tomatoes, then make the most of it and fill it up with other fruits or vegetables that are good dried. Try halved apricots, slices of apple, or mango.
  2. To make the socca base, mix the chickpea flour, extra virgin oil, dried herbs and salt and pepper together with 200 ml of water, whisking until you have a smooth batter. Preheat a grill on its highest setting.
  3. 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.
  4. 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.

Storage

  • 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.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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