Explore this recipe
Category
Cuisine
Required Equipment
- 12-inch cast-iron skillet
- Sheet pan
- Mixing bowl
- Whisk
Utilized Devices
Cooking Techniques
- roasting
- baking
- whisking
Ingredients
- 120 gChickpea flour
- 240 mlWater
- 45 mlOlive oil — divided
- 3 gKosher salt
- 1 gFreshly ground black pepper
- 2 gDried oregano
- 150 gZucchini — thinly sliced
- 150 gRed bell pepper — sliced
- 60 gRed onion — thinly sliced
- 150 gCherry tomatoes — halved
- 100 gShredded mozzarella
- 30 gBasil pesto
- 8 gFresh basil leaves
Instructions
Whisk the chickpea flour, water, 2 tablespoons olive oil, salt, pepper, and oregano until smooth. Let rest for 10 minutes.
Heat the oven to 450°F (230°C) with a 12-inch cast-iron skillet inside. Toss the zucchini, bell pepper, onion, and tomatoes with the remaining 1 tablespoon olive oil.
Spread the vegetables on a sheet pan and roast until lightly charred, about 10 minutes.
Carefully remove the hot skillet, swirl with a drop of oil, and pour in the socca batter. Bake until set and golden around the edges, 12 to 14 minutes.
Top the socca with mozzarella and the charred vegetables. Return to the oven until the cheese melts, 4 to 5 minutes.
Drizzle with pesto, scatter with basil, and slice to serve.
Chef Tips
- ⭐Let the batter rest so the socca bakes up tender and sturdy.
- ⭐Use a well-heated skillet to get a crisp, pizza-like crust.
- ⭐Swap in vegan cheese to keep the recipe dairy-free.
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Nutritional Highlights
- ✓Chickpea flour adds protein and fiber
- ✓Colorful vegetables provide antioxidants
- ✓Gluten-free pizza night option
Dietary Notes
Compliant With
Allergens
- Contains dairy (mozzarella)
- Contains tree nuts if pesto includes nuts
FAQ
Can I make the socca batter ahead?
Yes, refrigerate the batter up to 12 hours and whisk before baking.
What can I use instead of pesto?
Try olive tapenade or a drizzle of chili-infused oil for a different finish.
Nutrition
| Calories | 380 |
| Protein | 16 g |
| Carbs | 32 g |
| Fat | 20 g |