Socca Pizza with Ricotta & Spring Veggies

Makes 1 pizza

Socca Pizza is a well-known street food in Nice, France. It’s made from a chickpea-flour-and-water batter cooked on a hot grill, then sliced into smaller pieces. It is usually eaten hot and served simply with salt, pepper and a cold glass of dry rosé. My version is prepared in a very hot oven, topped with ricotta, fresh spring vegetables and a bright pop of lemon. You definitely have to try it out!

INGREDIENTS

For the Socca:

1 cup (4½ ounces) chickpea flour
1 cup water
2 tbsp. extra-virgin olive oil, plus more for the pan
1 medium clove garlic, minced
1 tsp. kosher salt

For the Topping:

½ cup whole-milk ricotta cheese
½ cup baby arugula
2 medium radishes, thinly sliced
2 tsp. extra-virgin olive oil
Juice of 1 small lemon
Finely grated zest of ½ small lemon
Sea salt, to taste
Freshly ground black pepper, to taste

INSTRUCTIONS

1. In a medium bowl, combine the chickpea flour, water, olive oil, garlic and salt, and whisk to combine. Allow to rest at least 30 minutes to absorb the water.
2. When ready to cook, place an oven rack 6 inches below the heating element and preheat the oven to 450°F. Place a 10-inch cast iron skillet in the oven for about 5 minutes.
3. Carefully remove the hot pan from the oven. Add 1 teaspoon of the oil, enough to cover the bottom of the pan. When it shimmers, pour the batter into the center of the pan. Tilt the pan, if necessary, so that the batter covers the entire surface of the pan.
4. Return to the oven and bake for 5–8 minutes, until the top of the crust begins to brown. The crust should still be soft in the center, but crunchy at the edges. If the top browns too quickly before the dough is completely baked, move the pan to the lower rack until it is cooked through.
5. Use a flat spatula to transfer the crust to a cutting board. Spread the ricotta over it, leaving a border around the edges. Top with the radishes. 
6. Drizzle with remaining olive oil and lemon juice and sprinkle with the lemon zest, salt and pepper, to taste. Cut into slices and bon appétit.

NUTRITION • PER ONE SERVING

Calories 920
Total Fat 59g (76%)
Saturated Fat 15.97g (80%)
Trans Fat 0.017g
Total Carbohydrate 64g (23%)
Dietary Fiber 12g (43%)
Total Sugars 12g
Includes 0g
Added Sugars (0%)
Cholesterol 65mg (22%)
Sodium 3660mg (159%)
Protein 36g (72%)
Vitamin D 1mcg (4%)
Calcium 368mg (30%)
Iron 5.75mg (30%)
Potassium 1072mg (25%)
Phosphorus (40%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here