Summer Veg Socca Pizza (Print Version)
Chickpea flatbread topped with grilled summer vegetables, vegan pesto, and arugula—light, vibrant, and full of flavor.
# Ingredients:
→ Socca Base
01 -
125 g chickpea flour
02 -
240 ml water
03 -
2 tablespoons extra-virgin olive oil
04 -
1/2 teaspoon fine sea salt
05 -
1/4 teaspoon freshly ground black pepper
→ Grilled Vegetables
06 -
1 medium zucchini, thinly sliced
07 -
150 g cherry tomatoes, halved
08 -
1 small red onion, thinly sliced
09 -
1 tablespoon olive oil
10 -
1/4 teaspoon sea salt
11 -
1/4 teaspoon freshly ground black pepper
→ Vegan Pesto
12 -
25 g fresh basil leaves
13 -
35 g pine nuts (or sunflower seeds for nut-free option)
14 -
2 garlic cloves
15 -
2 tablespoons nutritional yeast
16 -
60 ml extra-virgin olive oil
17 -
Juice of 1/2 lemon
18 -
1/4 teaspoon sea salt
→ Garnish
19 -
Handful of arugula leaves
20 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Preheat oven to 230°C. Place a 26–30 cm ovenproof skillet, preferably cast-iron, inside to heat thoroughly.
02 -
In a mixing bowl, whisk chickpea flour, water, olive oil, sea salt, and black pepper until you achieve a smooth, pourable batter. Let the batter rest for at least 10 minutes.
03 -
Toss zucchini, cherry tomatoes, and red onion with olive oil, salt, and pepper. Grill on a preheated grill pan or outdoor grill over medium-high heat until tender with light char marks, about 5–7 minutes. Set aside.
04 -
Carefully remove the hot skillet from the oven. Add a drizzle of olive oil, swirl to coat the surface, then pour in the rested socca batter. Bake for 12–15 minutes until golden brown and set at the edges. For a crispier texture, broil for an additional 2 minutes.
05 -
Blend fresh basil leaves, pine nuts or sunflower seeds, garlic, nutritional yeast, olive oil, lemon juice, and salt in a food processor until smooth, scraping the sides as needed.
06 -
Carefully slide the baked socca onto a cutting board. Spread evenly with vegan pesto, top with grilled vegetables, and garnish with arugula and a grind of black pepper.
07 -
Cut into wedges and serve warm or at room temperature.
# Additional Notes:
01 -
For variety, substitute seasonal vegetables such as grilled eggplant, bell pepper, or asparagus.
02 -
To accommodate nut allergies, use sunflower seeds in place of pine nuts in the pesto.
03 -
A sprinkle of vegan parmesan enhances flavor.
04 -
Pair with a crisp Sauvignon Blanc or a chilled rosé for a refreshing meal.