Socca with Sun-Dried Tomatoes & Basil

Socca with Sun-Dried Tomatoes & Basil | Living Healthy in SeattleSocca with Sun-Dried Tomatoes & Basil | Living Healthy in Seattle

Socca? Wtf is socca?

Well my friend, it’s a tasty flatbreadish deal that just so happens to be super easy to whip up right in your own kitchen.

Kitchen noobs should be able to make this crispy on the outside, creamy on the inside chickpea flour pancake come to life no sweat.

And toppings are always fun, so yeah you get to throw some colorful, flavorful ingredients on your hot chickpea disk.

Man this is sounding a lot like pizza!

No complaints when pizza is involved, that’s all I’m saying.

This socca “pizza” thing is a bit healthier and more simple sooooo you know who I’m rooting for today.

(If I had a real deal pizza oven in my possession, things might be different… )

Anyway, for your soccer batter–darn you autocorrect!

Ahem, for your socca batter, all you need to do is whisk 1 cup of chickpea flour aka garbanzo bean flour with 1 cup of water, then stir in a couple tablespoons of extra virgin olive oil and season with fresh ground black pepper, salt, dried oregano, and spicy red pepper flakes.

Let the batter chill out at room temp for half an hour, then pour your liquid gold into a hot hot hot greased nonstick ovenproof skillet–it’s been heating in a 425 degree oven, that’s why it’s hot.

Oh and please don’t burn yourself on that pan.

After your socca bakes for about 15 minutes (it will have a dry top and crispy, golden brown edges!) pull that thing out of the oven because it’s toppings time ladies and gents.

Drizzle fineeee evoo on there, then hit your socca with some vegan Parm action.

Now come the juicy jarred sun-dried tomatoes!

(Include a scant teaspoon of that sun-dried tomato herby jar oil in on the fun for a real treat.)

Finish your socca with a flourish of fresh basil.

And an extra hit of fresh ground black pepper, salt and red pepper flakes because we like to keep things spicy.

Cut into wedges and try not to devour the entire thing in one sitting.

P.S. I use Bob’s Red Mill garbanzo bean flour and it works out pretty well. Yum, thanks Bob!

P.P.S. Make sure your pan is ovenproof peeps. And I repeat, do not burn yourself on the hot handle or pan itself. This is when oven mitts come in handy, or what ever they’re called.

P.P.P.S. Serve this guy as an appetizer or as a main course. It doesn’t really matter. Do what you want, duh.

P.P.P.P.S. If you’re a cheese eater, real Parm is totally a thumbs up. I use this vegan stuff.

Socca with Sun-Dried Tomatoes & Basil

Serves 2

  • For the socca:
  • 1 cup chickpea flour
  • 1 cup water
  • 2 tablespoons extra virgin olive oil, plus more for pan
  • Fresh ground black pepper, to taste
  • Salt, to taste
  • Red pepper flakes, to taste
  • 1 pinch dried oregano
  • Toppings:
  • Drizzle extra virgin olive oil
  • 2 teaspoons vegan Parmesan
  • 4 sun-dried tomatoes jarred in oil; roughly chopped
  • 1 handful fresh basil; roughly chopped or torn
  • Red pepper flakes, to taste
  • Salt, to taste
  • Fresh ground black pepper, to taste
  1. Heat oven to 425 degrees.
  2. Place a 10-inch nonstick, ovenproof skillet in the oven to heat.
  3. Meanwhile, add the water to a medium-sized bowl then slowly whisk in the flour until smooth.
  4. Stir in the oil, black pepper, salt, red pepper flakes, and oregano. Let the mixture sit for 30 minutes.
  5. Carefully remove the hot pan from the oven, then lightly coat in oil.
  6. Pour the batter into the pan, then return the pan to the oven.
  7. Bake the socca for about 15 minutes or until dry on top with golden brown, crispy edges. The interior will be slightly creamy.
  8. Drizzle the cooked socca with olive oil, then top with Parmesan, sun-dried tomatoes (with some of their oil for extra flavor), and basil. Season with red pepper flakes, salt and black pepper, then cut into wedges and serve.

 

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