happy first spring friday! that feels so good good to type :) . even if it’s still chilly, and there’s little-to-nothing sprouting, the beginning of spring feels like such an exciting time - full of possibility and hopefulness. but it’s also a time where you’re still craving something warm and cozy, that’s also light and refreshing. this is where this green socca comes in.
i find socca to be the perfect canvas for about any topping, and for every season. in the winter you can pile it next to a hearty soup or stew; summer it can be served with a big garden salad; autumn paired with roasted vegetables; and spring served with everything green! i’ve been making socca for such a long time that i’m surprised it never occurred to me to bulk its’ nutritional value up by adding a handful of greens to the mix. i’ve been working with a nutritionist here in LA for a while, and her approach to creating a balanced lifestyle is keeping your blood sugar in check. i find that my mind is clearer, when i limit my carb intake. but every few weeks we make pizza, and i if i can sneak everything in a pie that keeps me thriving, and my blood sugar in check (with a few carbs thrown in there) then i’m ok. so here we have it: a socca that’s full of protein, healthy fats (we add olive oil), fiber, and greens!
i love the pure ease in a meal like this. the batter gets thrown in a blender (or food processor), rests for 30 minutes-1 hour. then partially cooked, topped, cooked again, and served. it’s one of those cornerstone meals; whether your’e making it into a pizza, throwing a salad on top, serving it beside breakfast eggs. it has the ability to be whatever you need it to be, for whatever meal you need it for.
but here we’re making pizza, because if fridays and weekends aren’t a good time for pizza, then i don’t know when is! this pizza is topped with a vegan ricotta cheese, wild arugula, shaved red onion, pine nuts, olive oil, chives, and flaky sea salt. i’m not sure what flavor profile i was going for, but it all works out in the end for a seriously tasty combination. i hope you get the chance to make this one, i think you’ll really love it :)
green & white socca pizza | gf & v
while socca batter can be made ahead of time, cooked socca is one of those dishes best served fresh. whenever i reheat leftovers, they tend to dry and disappointing, not inedible, but not the best. so unfortunately this isn’t a pizza i would advise you freeze and reheat.
feel free to use whatever toppings you prefer, but i would advise you not to use any cheese that’s too milky or watery, like a burrata for example.
| makes one 12-inch “pie” or 8 slices |
1 cup chickpea flour (also called garbanzo bean flour)
1/2 cup baby spinach
1/2 cup mixed chives and parsley
1 cup water
4 tablespoons olive oil, divided
1-2 cloves garlic, smashed
1 teaspoon salt
fresh ground pepper, to taste
vegan ricotta or mozzarella (for ricotta i like kite hill brand, and for mozzarella i use miyoko’s brand)
1/4 cup baby arugula, divided
1/4 small red onion, sliced paper thin
1 tablespoon pine nuts
olive oil, for drizzling
1-2 teaspoons chopped chives (optional)
flaky sea salt
in a blender or food processor, combine the flour, spinach, herbs, water, 2 tablespoons olive oil, garlic, salt, and pepper. whiz on high until the batter is a vibrant green color, scraping down the sides as needed. pour the socca batter into a large bowl, and let it rest for 30 minutes-1 hour.
20-30 minutes before you cook the socca, place a 12-inch cast iron skillet in the center of your oven (rack should be placed in the middle). and preheat oven to 400°F with the skillet inside.
remove the skillet from your oven and pour in the remaining 2 tablespoons of olive oil, carefully swishing it around to make sure it covers the bottom of the pan evenly. then pour in the batter, tilting the pan to spread the batter evenly across the pan. place back in the oven and cook for 8-10 minutes, until cooked through, but not browned.
remove the socca from the oven and turn the heat up to 500°F. top socca with arugula, ricotta, shaved onion, and pine nuts. drizzle the top with some olive oil and place back in the oven (by this time your oven should have come to temp., if not, wait until it has). cook socca for another 5-8 minutes, until edges are browned, onions are soft, and nuts are toasted. remove from the oven and let cool for 5 minutes.
slice the socca pizza into 8 pieces and serve with the remaining arugula, chopped chives, and another drizzle of olive oil. finish the pizza with a sprinkle of flaky sea salt, if desired, and serve immediately.