Pepper & Mushroom Socca Pizza Recipe

Introduction

This Pepper & Mushroom Socca Pizza is a gluten-free, flavorful twist on traditional pizza using chickpea flour for the base. It’s quick to prepare, topped with sautéed vegetables, fresh tomatoes, and melted cheddar, perfect for a light yet satisfying meal.

Ingredients

• 1 tsp rapeseed oil (for topping)
• 70g mushrooms, thinly sliced
• 1 pepper, halved, deseeded and thinly sliced
• 2 tbsp tomato purée
• 1 garlic clove, finely grated
• 2 tomatoes, chopped
• 2 tbsp chopped basil
• 30g grated mature cheddar
• 160g chickpea (gram) flour
• 1 tbsp rapeseed oil (for batter)
• 250ml water (for batter)

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). In a large bowl, whisk the chickpea flour with 250ml water to create a smooth batter.
2. Step 2: Heat 1 tbsp rapeseed oil in a large non-stick frying pan over low heat. Pour in the batter and cook for 4-5 minutes until set. Carefully loosen the edges with a spatula, flip, and cook the other side for 1-2 minutes. Remove from the pan.
3. Step 3: In another pan, heat 1 tsp rapeseed oil over medium heat. Stir-fry the mushrooms and pepper slices for 4-5 minutes until softened.
4. Step 4: In a small bowl, combine the tomato purée, grated garlic, and 2 tbsp water. Stir in the chopped tomatoes and half the chopped basil.
5. Step 5: Transfer the socca base onto a baking tray lined with baking parchment. Spread the tomato mixture evenly over the base.
6. Step 6: Scatter the sautéed mushrooms and peppers over the tomato layer. Sprinkle the grated cheddar and remaining basil on top.
7. Step 7: Bake in the oven for 5-10 minutes until the cheese has melted and the toppings are heated through. Serve warm.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or chili flakes to the tomato mixture.
• Try swapping cheddar for mozzarella or vegan cheese if preferred.
• Add a drizzle of balsamic glaze before serving for a tangy finish.
• Use different vegetables like spinach, zucchini, or olives to customize the toppings.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or on a skillet to keep the socca base crisp. Avoid microwaving as it can make the base soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is socca?

Socca is a thin, unleavened pancake made from chickpea flour, water, and olive oil, commonly eaten in Mediterranean regions. It has a nutty flavor and is naturally gluten-free.

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance and keep it covered in the fridge. Stir well before cooking as the flour may settle.

Pepper & Mushroom Socca Pizza Recipe

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★★★★★

4.9 from 162 reviews

• Author: Jake
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: Gluten Free

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Description

This Pepper & Mushroom Socca Pizza is a delicious and healthy twist on traditional pizza, featuring a gluten-free chickpea flour base topped with sautéed mushrooms, peppers, and a fresh tomato basil sauce. Perfectly crisp on the outside and tender inside, this socca pizza combines nutritious ingredients and vibrant flavors for a satisfying meal.

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Ingredients

Scale 1x2x3x

For the Socca Base

• 160g chickpea (gram) flour
• 1 tbsp rapeseed oil (plus extra for frying)
• 250ml water

For the Toppings

• 1 tsp rapeseed oil
• 70g mushrooms, thinly sliced
• 1 pepper, halved, deseeded and thinly sliced
• 2 tbsp tomato purée
• 1 garlic clove, finely grated
• 2 tomatoes, chopped
• 2 tbsp chopped basil
• 30g grated mature cheddar

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Instructions

1. Prepare the Socca Batter: In a large bowl, whisk the chickpea flour together with 250ml of water until you have a smooth batter free of lumps.
2. Cook the Socca Base: Heat 1 tablespoon of rapeseed oil in a large non-stick frying pan over low heat. Pour the batter into the pan and cook for 4-5 minutes until the base is set. Use a palate knife or spatula to loosen the edges, then carefully flip and cook for an additional 1-2 minutes on the other side. Remove and set aside.
3. Prepare the Toppings: In a separate pan, heat 1 teaspoon of rapeseed oil over medium heat. Add the sliced mushrooms and peppers and stir-fry for about 4-5 minutes until softened.
4. Make the Tomato Mixture: In a bowl, mix the tomato purée with grated garlic and 2 tablespoons of water. Stir in the chopped tomatoes to combine all ingredients evenly.
5. Assemble the Pizza: Transfer the cooked socca base onto a baking tray lined with baking parchment. Spread the tomato mixture evenly over the base. Scatter the sautéed mushrooms and peppers on top, sprinkle half the chopped basil, and then evenly distribute the grated cheddar cheese.
6. Bake: Place the tray in a preheated oven at 200°C (180°C fan/gas mark 6) and bake for 5-10 minutes, until the cheese has melted and the toppings are hot.
7. Serve: Remove from the oven, sprinkle with the remaining basil leaves, and slice to serve immediately for a delightful meal.

Notes

• Make sure to cook the socca base slowly on low heat to avoid burning and ensure it cooks through properly.
• You can add other toppings such as olives or fresh spinach for variation.
• For a vegan version, substitute the cheddar cheese with a plant-based alternative or omit it.
• Use a non-stick frying pan for easy flipping of the socca base.
• Socca pizza is naturally gluten-free, making it suitable for gluten-free diets.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop and Baking
• Cuisine: Mediterranean

Keywords: socca pizza, chickpea flour pizza, gluten free pizza, mushroom pizza, pepper pizza, healthy pizza, vegetarian pizza, Mediterranean recipe