Save to Pinterest This vibrant Summer Veg Socca Pizza brings together a golden chickpea flatbread, smoky grilled vegetables, and zingy vegan pesto for that ultimate summer table centerpiece. Packed with color and bright flavor yet light enough for a warm evening, this is a staple in my kitchen as soon as the markets brim with zucchini and tomatoes.
I first made this pizza for friends at a backyard picnic and it has become a tradition every June. I love how people reach for seconds before I even sit down.
Ingredients
- Chickpea flour: gives the socca its signature hearty base Seek out fresh chickpea flour for best result as old flour can taste bitter
- Water: hydrates the flour and creates a batter with a pancake-like consistency
- Extra-virgin olive oil: offers richness and crispness so use a fruity variety for best taste
- Sea salt and black pepper: season the base and complement the veggies Use flaky salt if possible
- Zucchini: brings mild flavor and lovely texture Firm small zucchini have the best taste
- Cherry tomatoes: add pops of color and juicy sweetness Choose ripe cherry tomatoes or grape tomatoes for vibrant color
- Red onion: lends a gentle bite and sharp aroma Select a small fresh onion with tight skin
- Olive oil for grilling: makes the veggies caramelized and succulent
- Basil leaves: form the backbone of the pesto Use freshly picked leaves for brightest flavor
- Pine nuts or sunflower seeds: provide body to the pesto Toast pine nuts if you want extra aroma
- Garlic: infuses sharpness to the pesto Use small firm cloves for best effect
- Nutritional yeast: adds cheesy notes without dairy Look for flakes for easy blending
- Lemon juice: brightens up the pesto Fresh-squeezed is key
- Arugula for garnish: brings peppery freshness Give it a rinse and spin just before topping
Step-by-Step Instructions
- Mix the Socca Batter:
- In a mixing bowl combine chickpea flour with water olive oil sea salt and black pepper Whisk thoroughly until you have a smooth pourable batter Set aside to rest for at least ten minutes so the flour hydrates
- Preheat the Pan:
- Place an ovenproof skillet around ten to twelve inches wide into a cold oven and heat to four hundred fifty degrees Fahrenheit This makes the socca extra crisp when baked
- Grill the Vegetables:
- Toss zucchini rounds cherry tomato halves and red onion slices in a bowl with olive oil salt and black pepper Spread onto a hot grill pan or grill Cook over medium-high heat stirring occasionally until veggies are tender and gently charred about five to seven minutes Remove from the grill and set aside
- Bake the Socca:
- Carefully remove the hot skillet from the oven Pour in a drizzle of olive oil and swirl to coat Pour the rested batter into the hot skillet Gently tilt to spread Bake for twelve to fifteen minutes until the edges are crisp and golden For extra crunch place under the broiler for one to two minutes watching closely
- Prepare the Pesto:
- While the socca bakes add fresh basil pine nuts or sunflower seeds garlic cloves nutritional yeast olive oil lemon juice and salt to a food processor Process until completely smooth Scrape down the sides as needed Taste and adjust salt or lemon
- Assemble the Pizza:
- Slide baked socca from skillet to a cutting board Spread the pesto generously across the top Arrange grilled vegetables in a colorful pattern Add a handful of arugula over everything Finish with a little more black pepper if you wish
- Slice and Serve:
- Use a sharp knife or pizza cutter to slice Serve while warm or at room temperature
Save to Pinterest You Must Know
- Naturally gluten-free and vegan so everyone can enjoy
- Packed with plant-based protein and fiber
- Socca base works as a picnic food or lunchbox meal
My favorite part is the homemade pesto which I have played with countless ways since my college days Experimenting with seeds or nuts gave this pizza a spin that matched any dinner guest’s needs Once my nephew called it the green magic sauce and now we call it that all summer long
Storage Tips
Store leftover slices tightly covered in the fridge for up to three days Socca stays pleasantly soft but you can reheat slices on a skillet or in the oven for crisp edges Avoid freezing with toppings as veggies can lose texture Pesto also keeps well refrigerated in a jar for up to a week
Ingredient Substitutions
Swap out veggies for grilled eggplant bell pepper or asparagus according to what is freshest Sunflower seeds work beautifully instead of pine nuts if you need a nut-free pesto If you do not have nutritional yeast simply use a bit of extra basil and lemon but you will lose the cheesy flavor
Serving Suggestions
Cut socca into small squares for a unique appetizer Add a few shavings of vegan parmesan for a richer finish Serve alongside a chilled glass of white wine or sparkling water For extra protein top with white beans or grilled tofu
Save to Pinterest Cultural Roots of Socca
Socca comes from the south of France where it is a street food classic from Nice The batter is always quick to mix and the bread is meant to be eaten hot from the oven or skillet Mediterranean families enjoy it as a starter on sunny days I tried my first socca in a beach town and the taste instantly brings me back there
Common Recipe Questions
- → What flour is used for the socca base?
Chickpea flour, also known as gram flour, is the main ingredient for the socca base, giving it a nutty, tender texture.
- → Can I make the pesto without nuts?
Yes, substitute sunflower seeds for pine nuts in the pesto for a nut-free option without sacrificing flavor.
- → Which vegetables work best for grilling?
Zucchini, cherry tomatoes, and red onion are recommended, but eggplant, bell peppers, or asparagus can also be used.
- → How do I achieve a crispy socca crust?
Preheat the skillet before adding the batter and finish by broiling for extra crispness at the edges.
- → Is this dish suitable for gluten-free diets?
Yes, the socca base is naturally gluten-free, making this dish ideal for those avoiding gluten.
- → Can the pesto be prepared ahead?
Absolutely. The pesto can be stored in the fridge for 2–3 days in an airtight container.