We like to experiment with recipes but quite often we come across a recipe that we love so much that we do very little to it. This was the case with Hemsley & Hemsley's Socca Pizza, which is so scrumptious and satisfying. Whilst it is easy to change the toppings around to suit yourself, we first tried it according to the original recipe and it worked well for us. So, well done girls! Another success. A perfect way to enjoy a healthy carb-free pizza!
Ingredients (use organic ingredients where possible)
Serves 4 people
Socca (pizza base) -
2 cups of chickpea flour (also known as gram flour)
2 cups of water
2 pinches of sea salt and 1 pinch of black pepper
1 large pinch of herbs such as rosemary/thyme/oregano or 1 small pinch of cumin or 1 tablespoon of crushed garlic/garlic powder
Pizza toppings -
12 large fresh tomatoes, roughly chopped to make a sauce
3 cloves of garlic, diced
1 large courgette, sliced
1 large carrot, cut into strips
1 large red pepper
1 chilli, fresh or dried
1 handful of mozzarella or other cheese
2 handfuls of rocket or fresh herbs - basil/oregano/rosemary/ thyme/sage
- Whisk together the socca ingredients.
- Leave to stand for at least 30 minutes at room temperature to allow the chickpea flour to fully absorb the water.
- Grease the bottom of your frying pan with just a touch of butter, coconut oil or ghee and set to a moderately high heat.
- Pour in enough batter to cover the base around ½ a centimetre thick and let the underside cook for around 1 minute, it is ready when it lifts off easily.
- Flip the base over and cook the other side until golden brown. Cook longer for a crisper base.
- Remove and set aside until you are ready to turn it into a socca pizza. Alternatively, pour over some good olive oil and crushed garlic and enjoy as it is.
- Preheat the oven to 200C.
- Add your whole red pepper to roast for 20 minutes (turn it halfway through cooking time, when roasted, allow to cool then peel off the skin and slice).
- Lay your carrot strips and courgette circles on a tray and roast these for 15-20 minutes until tender.
- Gently fry the garlic in butter/ghee, then add the chopped tomatoes, salt and pepper and a little chilli if you like.
- Cook the tomatoes down to a thick paste and smash up the tomatoes with your spatula, or blend the paste if you like things less rustic.
- Put your pizza bases/socca onto a wire rack (for a crispy base) or a baking tray then add your toppings, leaving the cheese until last.
- Bake in the oven for 10 minutes at 200C, with a blast under the grill for the final 2 minutes to give the cheese a golden crust.
- Drizzle with good olive oil, scatter on some rocket or fresh herbs and serve with a green crunchy salad and a pesto dressing.
Absolutely delicious - enjoy!