Mexican Socca Pizza

with Tomatillo Salsa & Chipotle Sweet Potato

dinner

Vegan Mozzarella Sweet Potato Root Vegetables Lime Leafy Greens Jalapeño Fruit Cilantro Chickpeas Black Beans Beans/Legumes Arugula Dinner Mexican Nut-Free High-Protein Gluten-Free Chef's Choice
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
770
FAT
24g
CARBOHYDRATES
109g
PROTEIN
27g

MAIN INGREDIENTS

  1. 1¼ cup garbanzo bean flour
  2. 1 red onion
  3. 1 sweet potato
  4. ½ tsp chipotle powder
  5. 1 garlic clove
  6. 4 oz tomatillos
  7. ¼ oz fresh cilantro
  8. 1 jalapeño
  9. 1 lime
  10. 13.4 oz black beans
  11. ¼ cup Follow Your Heart® High Omega Vegan Ranch Salad Dressing
  12. ¼ cup vegan mozzarella
  13. 2 oz baby arugula
  14. 2 tbsp + 2 tsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large oven safe nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Make the batter

Preheat the oven to 400°F. Add garbanzo bean flour and 1 cup water to a medium bowl and whisk. Add 1 tbsp olive oil and a pinch of salt. Whisk batter again and set aside until step 4.

2
Roast the vegetables

Peel and halve red onion, thinly slice one half, and dice the remaining half. Dice the sweet potato. Add sliced red onion and diced sweet potato to a baking sheet and toss with 2 tsp vegetable oil and ¼ tsp chipotle powder. Roast until browned in places, 10 to 12 minutes.

3
Prepare the tomatillo salsa

Peel and mince the garlic. Dehusk, rinse, and dice the tomatillo. Finely chop cilantro leaves and stems. Trim, deseed, and mince the jalapeño. Halve and juice the lime. Add just 2 tsp diced red onion, minced garlic, diced tomatillo, chopped cilantro, just half the lime juice, and a pinch of salt to a medium bowl. Stir the tomatillo salsa to combine.

4
Cook the crust

Set the oven to broil on low. Heat 1 tbsp olive oil in a large ovenproof skillet over high heat. Whisk batter and add to the skillet, rotating skillet so batter fully coats the bottom. Cook, undisturbed, until socca begins to bubble, 4 to 5 minutes. Transfer skillet to the oven and broil until socca is crisp, 4 to 6 minutes.

5
Add the toppings

Drain and rinse the black beans. Once socca crust is brown on the edges, remove from the oven. Spread just half the ranch dressing over the crust. Top with roasted vegetables, just half the black beans, and mozzarella. Return socca pizza to the oven and broil until cheese melts, 2 to 4 minutes.

6
Serve

Transfer the socca pizza to a cutting board and top with tomatillo salsa and baby arugula. Drizzle Mexican socca pizza with remaining lime juice and remaining ranch dressing and cut into 6 pieces. Dig in!