Socca Pizza
Ingredients
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1 cup chickpea flour
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1 cup water
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1 tablespoon extra-virgin olive oil
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1 teaspoon salt
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¼ cup sliced red onions
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¼ cup roasted red pepper strips
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¼ cup artichoke heart
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Make the socca batter
In a medium bowl, whisk the chickpea flour, water, oil and salt until completely smooth. Cover and set aside 15 minutes.
1 cup chickpea flour
1 cup water
1 tablespoon extra-virgin olive oil
1 teaspoon salt
measuring cups
liquid measuring cup
measuring spoons
medium bowl
plastic wrap
whisk
Season the toppings
In a separate medium bowl, toss the onion, roasted peppers, artichokes, sundried tomatoes, olives, oil, garlic, vinegar, salt, red pepper flakes and oregano until combined. Set aside to marinate.
¼ cup sliced red onions
¼ cup roasted red pepper strips
¼ cup artichoke heart
2 tablespoons sun-dried tomatoes
2 tablespoons Kalamata olives
1 tablespoon extra-virgin olive oil
½ teaspoon crushed garlic
1 teaspoon red wine vinegar
½ teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon dried oregano
medium bowl
Preheat the June Oven
With the rack in the middle position, preheat the June Oven to 425°F on the Bake cook mode using the button below.
June Oven
Heat and fill the skillet
After the batter has rested, heat a 12” cast iron skillet over medium-high heat until nearly smoking, at least 5 minutes. Pour in the oil and, using oven mitts to protect yourself from the very hot handle, carefully tilt the skillet to coat the bottom (the skillet handle will be very hot). Pour in the batter and immediately lower the heat to medium. Tilt the skillet so the batter covers the bottom and let the pizza cook undisturbed until the edges look set and a lacy, 2-5 minutes.
cast iron skillet
2 tablespoons extra-virgin olive oil
Add the toppings
Scatter the pizza toppings evenly over the crust.
Bake the pizza
Again using oven mitts to protect yourself from the very hot handle, transfer the skillet to the middle shelf of the June Oven. Your June will bake the socca 8 minutes, then broil it 1 minute more. June will notify you when the socca is ready. If the socca looks like it has not set, follow the directions on your June Oven to continue cooking.
Garnish
Remove the pizza from the June Oven and garnish the pizza with basil, if using. Cut the pizza on a chopping board into the desired number of slices. Serve immediately.
2 tablespoons basil leaves
chopping board
tongs
knife