Tomato Basil Socca Pizza

A bunch of bloggers whose work I adore have come out with cookbooks lately. One such blogger is Erin Alderson of the blog Naturally Ella. Her brand new book is called The Homemade Flour Cookbook: The Home Cook’s Guide to Milling Nutritious Flours and Creating Delicious Recipes with Every Grain, Legume, Nut, and Seed from A-Z.

The Homemade Flour Cookbook | healthy green kitchen

This book is based on the very cool concept that you can easily make your own fresh and nutritious flours at home. As much as I love to cook and bake, making my own flours isn’t something I’ve delved into much before (apart from blending oats to make oat flour), mostly because I assumed you needed special equipment (like a grain mill). While Erin does recommend investing in a grain mill, it turns out that you can do quite a lot more than make oat flour with a high-powered blender (which I already own). You can also mill some flours in a coffee grinder!

In this book, Erin not only delves into all the different ways you can make your own wholesome flours from different grains (including gluten-free grains), legumes, nuts and seeds, she also shares 100 very yummy-looking recipes that utilize the various fresh flours. The photos in the book, taken by Erin, are beautiful.

The Homemade Flour Cookbook | healthy green kitchen

Because I have a big stash of dried chickpeas, I decided to try my hand at grinding chickpea flour in my blender. I was pretty skeptical about it working at first: chickpeas are so hard! After a minute or two the flour still looked like small rocks, but I played around with a few of the settings on my Blendtec and found that at #3, the chickpeas turned to a fine powder after another few minutes. Hooray!

chickpea flour in blender | healthy green kitchen

I used my chickpea flour to make Erin’s recipe for Tomato Basil Socca Pizza. Socca is a flatbread that’s a specialty of Nice, France. I’ve never had socca but I know it has a reputation for being very tasty. I was happy for the inspiration to make it (I’d been meaning to try it ever since seeing this recipe on David Lebovitz’ blog ages ago).

Socca is so simple to make: all you need is the chickpea flour, water, olive oil, and salt. You soak these together for an hour, then you cook the batter in a hot oiled skillet under a broiler.

chickpea flour soaking | healthy green kitchen

I’ve purchased chickpea flour in the past and used it in gluten-free baking. It always had this odd, very bean-y flavor to me, which I didn’t love. I have to say that my fresh chickpea flour didn’t taste “off” at all: I really loved it in this base for an easy pizza. So while you can definitely use store-bought chickpea flour in this recipe, I recommend trying to make your own if you can because it’s fresher and really does have a different, milder flavor.

socca pizza | healthy green kitchen

Many thanks to Erin for turning me on to making my own flours. I really look forward to seeing what I can do with ancient grains, legumes, nuts, etc. I cannot wait to try out more of the recipes in this book: there are so many incredibly creative and healthy savory and sweet recipes to choose from! And I have one extra copy of the book from the publisher to give away to one of my readers…the directions for entering the giveaway are below the recipe :)

socca pizza from the homemade flour cookbook | healthy green kitchen

[cft format=0]

socca with egg | healthy green kitchen

To enter the giveaway for a copy of The Homemade Flour Cookbook:

Mandatory entry: Leave a comment on this post from now through Monday June 16th, 2014 at midnight (I won’t accept entries after that time).

Optional: For an extra entry, join my community on Facebook and then leave me a comment telling me you did so. If you’re already a fan on Facebook, let me know in the comments section.

Optional: For a third entry, you can sign up for my blog’s email updates (you’ll find the sign up box in the top right sidebar of my blog). Once you are signed up, just leave a comment letting me know.

So that’s it! There are up to three entries for each person and I’ll choose a winner via random.com next Tuesday morning. I will notify the winner by email so make sure I have a valid email address for you. US readers only, please. Good luck!

More posts about (and recipes from) The Homemade Flour Cookbook:

Chocolate Espresso Donuts (Edible Perspective)
Grilled Polenta with Zucchini Salsa (Love and Lemons)
Rhubarb Blueberry Apple Pie (The Vanilla Bean Blog)

Print Recipe
No ratings yet

Recipe for Tomato Basil Socca Pizza

This take on pizza has a soft-ish base and Erin recommends eating it with a knife and fork.
I used goat cheese because that's what I had on hand; next time, I will try this with fresh mozzarella.
This was really yummy with a fried egg on top (see photo below)!
Servings: 1 skillet-size pizza (4 slices)

Ingredients

  • *1 cup 120 g chickpea flour
  • *1 cup 235 ml water
  • *1/4 cup 60 ml olive oil
  • *1 clove garlic minced
  • *1/4 teaspoon sea salt
  • *1 large 220g tomato, sliced 1/4 inch (6mm) thick
  • *1 1/2 cups 3 ounces shredded mozzarella (or try another cheese: I used goat cheese and Erin suggested playing with Fontina and Gouda, too)
  • *3 or 4 basil leaves julienned

Instructions

  • 1. In a bowl, whisk together the chickpea flour, water, 2 tablespoons (30 ml) of the olive oil, the garlic, and salt. Let sit for 1 hour.
  • 2. Turn on the broiler with a rack positioned 8 inches (20 cm) from the heat and place a 10-inch (25.5 cm) ovenproof skillet in the oven to preheat. Once the skillet is hot, carefully remove from the oven and add 1 tablespoon (15 ml) olive oil. Swirl around to cover the bottom. Pour in the chickpea batter and return the skillet to the broiler. Cook for 5 to 8 minutes, until the socca is set and the edges are browning. Remove from oven, turn off broiler, and turn to oven to 425 degrees F. (220 degrees C. or gas mark 7).
  • 3. Spread the remaining 1 tablespoon (15 ml) olive oil on top of the socca. Layer the tomato slices around the socca. Sprinkle the cheese on top and return the skillet to the oven. (I actually put the cheese under and around the tomatoes...it doesn't really matter how you layer them.) Bake for 8 to 10 minutes, until the cheese is browning and the socca is crisp. Remove from the oven and sprinkle the basil on top. Let cool for 2 to 3 minutes before serving.

Leave a Comment

Recipe Rating




69 thoughts on “Tomato Basil Socca Pizza”

  1. Pingback: Tomato + Pesto Socca Pizza {Gluten-Free} | bojongourmet.com
  2. Pingback: Endless Chickpea Flour Recipes! A Gluten-Free Flour to Love
  3. Pingback: Quinoa Crusted Cauliflower Steaks | Vintage Mixer
  4. Pingback: Recipes from The Homemade Flour Cookbook | About Arthritis Pain
  5. Pingback: The Homemade Flour Cookbook + Lemon Pistachio Cake With Cream Cheese Frosting - Beard + Bonnet
  6. Pingback: Naturally Ella | Recipes from The Homemade Flour Cookbook
  7. Although I missed the giveaway, I couldn’t resist saying how delicious that Socca pizza looks. I’ve tried Socca several times and haven’t gotten it right yet, but it intrigues me and I want to be able to master this particular recipe. I love Erin’s book, from what I’ve seen, and am glad that it shows how easy it can be to make alternative grain flours at home. I’ve made quinoa, oat, buckwheat and millet flours by simply using a coffee grinder.

    Reply
  8. Pingback: london bakes | sweet potato and lentil gnocchi from the homemade flour cookbook {gluten free}
  9. Pingback: Light and Buttery Nut Flour Crepes with Roasted Fruit | Food Loves Writing / Real Food Recipes
  10. I missed it but would love to read it. I make some of my own flours but that is a bit much to start making them for no real reason. Some times people will put out anything to sell a book. Good for them but you have to sit back and ask yourself what you are willing to pay good money for and why?

    Reply
  11. Kindred spirit! I just made this recipe last week, too! I used fresh mozzarella, but wanted to try it with goat cheese, and with an egg on top, as well. I guess great minds think alike and so do ours. ;) Beautiful post and write-up!

    Reply
  12. This looks amazing. I am following the BTD and am a type O which cuts back on my ‘grain’ options – however I love chick peas so this may be a good one to try.

    Reply
  13. This looks fantastic! I’ve also been disappointed with GF flours made with chickpea flour, but may need to try making my own!

    Reply
  14. I love chickpeas but never knew you could use them to make a flour?! This recipe looks fabulous! Now I’m inspired to see what else I can make with chickpeas :)

    Reply
  15. That is so interesting–I would have never thought you could make chickpea flour on your own. Definitely going to give this a try. Thanks!

    Reply
  16. i once made a zucchini mushroom red onion socca because the picture in the magazine i saw it in looked great….i have been meaning to make it again but couldnt find the recipe….thanks for the recipe and i hope i win the cookbook…..

    Reply
  17. This is a very interesting cookbook and I would like to learn how to make my own flours. Thank you for the opportunity to win.

    Reply
  18. I have to agree about favorite bloggers coming out with some awesome books lately. This new addition is very exciting as I have never made my own flour and am so excited to try! Thanks for posting!

    Reply
  19. I already make my own mesquite flour, so making other flours, in quantities that I would use could be a great idea. I don’t own a high-speed blender, but my Magic Bullet does a great job with the mesquite pods. So I would try it with other flours,too.

    I am already receiving your emails.

    Reply
  20. I love trying new things and this cookbook sounds and looks fantastic – Congratulations & Thankyou for creating this lovely cookbook and also the opportunity to win one! – facebook fan & email updates :D

    Reply
  21. I have never made socca before, but it sounds wonderful! Make my own pizza all the time, but I like that this is so quick – great for a last minute meal!

    Reply
  22. I’ve been following your blog for a while. I bought chick pea flour a few weeks ago and now I know what I’m going to make:) Thanks

    Reply
  23. It would be great to win a cookbook and to cook with homemade flours.
    Hoe you ship abroad. If not I’m ready to pay the shippment )))

    Reply
  24. I am also not a fan of bought chick pea flour but this I will b trying. I have a grain mill but have honestly never thought of grinding lentils which I think I can grind in my mill. Nothing oily like nuts can b ground though. I am buying this cookbook if I do not win. Fresh ground flour really is an amazing thing. Thanks

    Reply
  25. Wow, very-very cool indeed. I would love to try making my own flour. I’ve always wondered how I would use them, so it’s cool that there’s a recipe to compliment each one you decide to make. It’s actually brilliant.

    Reply
  26. My husband and I are big fans of socca. We love to pile it high with greens, fresh or steamed veg from the garden, and various pestos and sauces!

    Reply