Socca Pizza with Kale Pesto & Roasted Root Vegetables

Socca Pizza

with Kale Pesto & Roasted Root Vegetables

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dinner

Socca originates in Nice, France. Legend has it the batter was created to pour on the heads of the invading Turkish army in the 1540s after the Niçois army ran out of ammunition. Today, it’s the region’s “fast food,” but it’s healthier because it’s made from chickpeas. Our recipe adds nutrient-dense almonds for additional protein and chile flakes that kick the flavor up a notch.

Winter Recipes Party Foods Fall Recipes Soy-Free High-Protein Gluten-Free Dinner Appetizer Root Vegetables Leafy Greens Beans/Legumes
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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
560
FAT
25g
CARBOHYDRATES
72g
PROTEIN
27g

MAIN INGREDIENTS

  1. 1¼ garbanzo bean flour
  2. 2 cloves garlic
  3. 8 oz diced root vegetables
  4. 4 oz curly kale
  5. 2 oz Treeline scallion cashew cheese
  6. ¼ cup almonds
  7. ¼ tsp red chile flakes
  8. 4 tbsp + 2 tsp olive oil*
  9. Salt and pepper*
  10. *Not included
  11. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Microplane
  • Baking sheet
  • Food processor
  • Large oven-safe nonstick skillet

INSTRUCTIONS

1
Make the batter
Preheat the oven to 400°F. Add the garbanzo bean flour and 1 cup water to a medium bowl and whisk well. Peel and grate just 1 garlic clove with a microplane into the bowl. Add 1 tbsp olive oil and ⅛ tsp salt. Whisk batter again and set aside until Step 4.
2
Roast the vegetables
Add the diced root vegetables to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast in the oven until tender and browned in places, about 14 to 16 minutes.
3
Blend the pesto
Destem the kale. Peel the remaining garlic clove. Add the remaining garlic, kale leaves, scallion cashew cheese, almonds, as much of the red chile flakes as you’d like, ½ tsp salt, ½ tsp pepper, and 2 tbsp olive oil to a food processor. Blend kale pesto until smooth.
4
Cook the socca crust
Place a large oven-safe nonstick skillet over high heat and add 1 tbsp olive oil. Once hot, whisk the batter again, add to the hot skillet, and tilt the skillet so the batter covers the entire pan. Cook, undisturbed, until socca begins to bubble, about 4 to 5 minutes. Set the oven to broil on low. Transfer the skillet to the oven to broil until crisp, about 4 to 6 minutes.
5
Add the toppings
Once the socca crust is browned on the edges, remove the skillet from the oven. Spread the kale pesto over the crust and top with the roasted root vegetables.
6
Serve
Transfer the socca pizza onto a cutting board and divide to serve. Enjoy!