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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
