Tomato-Pesto Socca

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Tomato-Pesto Socca
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.
Carolyn Malcoun
total:
1 hr
Servings:
4
Tomato-Pesto Socca

Ingredients

Directions

  • 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.

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  • Position racks in upper and lower thirds of oven. Place a 12-inch cast-iron skillet on the lower rack. Preheat to 450 degrees F for 30 minutes.

  • 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.

  • 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).

  • 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.

Tips

To make ahead: Refrigerate socca batter (Step 1) for up to 1 day.

Tips

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 Facts

Serving Size: 1 slice each
Per Serving:
236 calories; protein 9.8g; carbohydrates 14.8g; dietary fiber 2.9g; sugars 3g; fat 15.3g; saturated fat 3.9g; cholesterol 13.6mg; vitamin a iu 306.4IU; vitamin c 2.7mg; folate 103.8mcg; calcium 140.3mg; iron 1.5mg; magnesium 47.5mg; potassium 267.2mg; sodium 455.3mg; thiamin 0.1mg.
Exchanges:

1 starch, 1/2 high-fat meat, 2 fat

© Copyright 2021 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 11/30/2021
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