Recipes

Your New Favorite Socca Flatbread

With Kale Pesto & Roasted Root Vegetables

Socca is popular street food in Nice, France, and is often enjoyed as an appetizer with a glass of crisp rosé. Smothered in kale pesto then topped with roasted root vegetables(I used sweet potatoes, carrots, brussel sprouts, shallots & beets), this flatbread is a symphony of flavor. Yum.

This socca flatbread is a naturally gluten-free, vegan bread recipe that can be whipped up in minutes. Only eight ingredients stand in your way from enjoying socca flatbread with kale pesto & roasted root vegetables as a quick snack, to eat alongside a meal, or piled on with fixings for a quick pizza fix.

Socca Flatbread

Nicole Kearsley
In our own kitchens, this classic dish can be a go-to, any-time-of-day recipe. It’s easy to make and packed with nutrients because it’s made with chickpea flour.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetizer
Cuisine French, Vegan
Servings 8 Slices

Ingredients
  

  • 1 1/4 cup Garbanzo Bean Flour
  • 2 cloves Garlic
  • 8 ounces Root Vegetables Diced
  • 4 ounces Curly Kale
  • 2 ounces Cream Cheese
  • 1/4 cup Pine Nuts
  • 1/4 teaspoon Red Chile Flakes
  • 8 teaspoons Olive Oil 4 tbsp + 2 tsp

Instructions
 

  • Preheat the oven to 400 °F (2105 °C). 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.
  • 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.
  • Destem the kale. Peel the remaining garlic clove. Add the remaining garlic, kale leaves, cream cheese, almonds, as much of the red chili flakes as you’d like, ½ tsp salt, 1/2 tsp pepper, and 2 tbsp olive oil to a food processor. Blend kale pesto until smooth.
  • 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.
  • 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.
  • Transfer the socca pizza onto a cutting board and divide to serve.

Notes

MAKE IT CREAMIER: Let the batter rest for 30 minutes before cooking — this makes the interior creamy when cooked.
*SOCCA NOTE: Socca success will look like crispy edges with a slightly blistered surface; the interior will be moist and creamy.
**FREEZING: Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to 1 week.
***SERVING: This recipe yields 27 grams of protein per serving.
Keyword plant based, vegan
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