Socca Pizzas

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Base.
  • Whisk together the socca ingredients or put it all into your Vitamix and blend as we do.
  • Leave to stand for at least 30 minutes at room temperature to allow the chickpea flour to fully absorb the water.
  • Grease the bottom of your frying pan with just a touch of butter, coconut oil or ghee and set to a moderately high heat.
  • Pour in enough batter to cover the base around ½ a centimetre thick and let the underside cook for around 1 minute - it is ready when it lifts off easily.
  • Flip the base over and cook the other side until golden brown. Cook longer for a crisper base. Repeat to make remaining bases.
  • Remove and set aside until you are ready to turn it into a socca pizza. Alternatively, pour over some good olive oil and crushed garlic and enjoy as it is.
  • Preheat the oven to 200°C.
  • Make Tomato sauce (recipe below) or use a good-quality passata.
  • Put pizza bases on wire rack (for a crispier base) or baking tray and add tomato sauce, or passata, before finishing off with your toppings.
  • Bake pizzas for 10 minutes - for a margherita give the cheese a quick blast under the grill.
  • Drizzle with good extra virgin olive oil and scatter on rocket and herbs.
  • For tomato sauce.
  • Gently heat the ghee over a medium heat and fry the garlic for 1 minute.
  • Add chopped tomatoes, oregano, salt and pepper and chilli.
  • Spread over pizza base before adding toppings.
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