Tomato-Pesto Socca

Tomato-Pesto Socca

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From: EatingWell Magazine, November/December 2016

Move over, pizza dough. Socca (pronounced SO-kah), the thin chickpea crêpe popular in Italy and France, makes a tasty gluten-free alternative crust. Top with tomato, mozzarella and pesto, as we've done here, or get creative and use other types of cheese, vegetables and even meat, such as prosciutto.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 cup chickpea flour (see Tip)
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 cup water
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium plum tomato, thinly sliced
  • ½ cup torn or shredded smoked fresh mozzarella
  • 2 tablespoons fresh basil pesto

Preparation

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  1. Whisk flour, salt and pepper in a large bowl. Add water; whisk until smooth. Let rest while the oven preheats or refrigerate for up to 1 day.
  2. Position racks in upper and lower thirds of oven. Place a 12-inch cast-iron skillet on the lower rack. Preheat to 450°F for 30 minutes.
  3. When the oven is preheated, carefully remove the hot pan and swirl in 1 tablespoon oil. Whisk the batter, pour it into the pan and swirl to coat. Top with tomato and mozzarella.
  4. Bake until the bottom is browned and the edges are crispy, 16 to 20 minutes. Remove from the oven and, using a pastry brush, dab the socca with the remaining 1 tablespoon oil (brushing can dislodge the toppings).
  5. Turn the broiler to high. Broil the socca on the upper rack until browned in spots, 1 to 3 minutes. Top with pesto and cut into wedges.
  • To make ahead: Refrigerate socca batter (Step 1) for up to 1 day.
  • Tips: Chickpea flour made from ground dried chickpeas (aka garbanzo beans), is a gluten-free flour used in many traditional Middle Eastern recipes. Look for it in natural-foods stores and/or in well-stocked supermarkets in the gluten-free section. Once opened, store airtight in the freezer.

Nutrition information

  • Serving size: 1 slice each
  • Per serving: 236 calories; 15 g fat(4 g sat); 3 g fiber; 15 g carbohydrates; 10 g protein; 104 mcg folate; 14 mg cholesterol; 3 g sugars; 0 g added sugars; 306 IU vitamin A; 3 mg vitamin C; 140 mg calcium; 2 mg iron; 455 mg sodium; 267 mg potassium
  • Nutrition Bonus: Folate (26% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ high-fat meat, 2 fat

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