Socca Pizza (and the easiest pizza sauce ever)

I’m posting this in a rush because we’re leaving for a birthday extravaganza in San Luis Obispo really soon, but I couldn’t go before giving you this AWESOME recipe!

I can take exactly zero credit for this brilliant idea, but trust me, it’s a good one. Ashley made socca pizza (although she made the socca pretty differently than I did) the other day and it was just the push I needed to finally try socca myself! I’ve seen it on about a million and two different blogs lately but for some reason never really felt quite inspired to make it, even though I have a full bag of garbanzo flour in the cupboard.

But after her beautiful creation, I knew that would be my dinner! I used David Lebovitz’s recipe from The Sweet Life in Paris but made a few modifications, which I’ll explain below. As soon as it was done, I topped it with pizza sauce and a sprinkling of grated parmesan, and put it back under the broiler for a few minutes to melt the cheese.

Mike loved it. I loved it. It’s incredibly easy. I think socca will be in the regular rotation from here on out! The only thing is, the socca stays fairly soft so it’s kind of hard to transfer it to a plate, and you definitely can’t cut it into slices and pick it up like normal pizza. Even with that minor drawback, the flavor is amazing and it’s a great, filling dinner!

The original recipe recommends a nonstick cake pan. I wanted something a little bigger, so I used my paella pan and it worked great (plus I haven’t made paella in like 2 years, so it was nice to dust it off and use it again).

All you really need for this is a good broiler. Even an electric one will work, just make sure it gets hot!


makes 4 9″ pizzas

(adapted from The Sweet Life in Paris)

2 cups garbanzo flour
2 cups water
2 tbsp olive oil, plus more for the pan
1 1/2 tsp salt

Preheat your broiler on high.

Whisk the flour, water, oil, and salt together really well. It’s okay to have some lumps, but you want to get rid of most of them.

Pour about a tablespoon of oil into the middle of a paella pan, cake pan, or skillet. Put it under the broiler until it’s shimmery and thin. Swirl the pan so the oil coats the bottom.

Ladle some batter into the pan (enough to coat the entire bottom) and put the pan under the broiler. Keeping the door open a crack, let the socca cook for 3-4 minutes, or until browned and blistered on top and crisp around the edges. Remove from the oven and top with a little pizza sauce and a sprinkling of parmesan. Put back under the broiler until the cheese is melted and bubbly. Let stand a few minutes before carefully transferring to a plate.

almost instant pizza sauce
1 14 oz can fire roasted tomatoes
2 tbsp chopped fresh basil
1 clove garlic, smashed
a few pinches of salt
a pinch of sugar
1/2 tsp dried oregano

Put all ingredients in the blender and pulse until nearly smooth. Taste and adjust seasonings.

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