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Cook Time:15 minsAdditional Time:45 minsTotal Time:1 hrServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:15 minsAdditional Time:45 minsTotal Time:1 hrServings:4Yield:4 servings
Cook Time:15 mins
Cook Time:
15 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupchickpea flour (see Tip)½teaspoonsalt¼teaspoonground pepper1cupwater2tablespoonsextra-virgin olive oil, divided1mediumplum tomato, thinly sliced½cuptorn or shredded smoked fresh mozzarella2tablespoonsfresh basil pesto
Cook Mode(Keep screen awake)
Ingredients
1cupchickpea flour (see Tip)
½teaspoonsalt
¼teaspoonground pepper
1cupwater
2tablespoonsextra-virgin olive oil, divided
1mediumplum tomato, thinly sliced
½cuptorn or shredded smoked fresh mozzarella
2tablespoonsfresh basil pesto
DirectionsWhisk flour, salt and pepper in a large bowl. Add water; whisk until smooth. Let rest while the oven preheats or refrigerate for up to 1 day.Position racks in upper and lower thirds of oven. Place a 12-inch cast-iron skillet on the lower rack. Preheat to 450 degrees F for 30 minutes.When the oven is preheated, carefully remove the hot pan and swirl in 1 tablespoon oil. Whisk the batter, pour it into the pan and swirl to coat. Top with tomato and mozzarella.Bake until the bottom is browned and the edges are crispy, 16 to 20 minutes. Remove from the oven and, using a pastry brush, dab the socca with the remaining 1 tablespoon oil (brushing can dislodge the toppings).Turn the broiler to high. Broil the socca on the upper rack until browned in spots, 1 to 3 minutes. Top with pesto and cut into wedges.TipsTo make ahead: Refrigerate socca batter (Step 1) for up to 1 day.Tips: Chickpea flour made from ground dried chickpeas (aka garbanzo beans), is a gluten-free flour used in many traditional Middle Eastern recipes. Look for it in natural-foods stores and/or in well-stocked supermarkets in the gluten-free section. Once opened, store airtight in the freezer.Originally appeared: EatingWell Magazine, November/December 2016
Directions
Whisk flour, salt and pepper in a large bowl. Add water; whisk until smooth. Let rest while the oven preheats or refrigerate for up to 1 day.Position racks in upper and lower thirds of oven. Place a 12-inch cast-iron skillet on the lower rack. Preheat to 450 degrees F for 30 minutes.When the oven is preheated, carefully remove the hot pan and swirl in 1 tablespoon oil. Whisk the batter, pour it into the pan and swirl to coat. Top with tomato and mozzarella.Bake until the bottom is browned and the edges are crispy, 16 to 20 minutes. Remove from the oven and, using a pastry brush, dab the socca with the remaining 1 tablespoon oil (brushing can dislodge the toppings).Turn the broiler to high. Broil the socca on the upper rack until browned in spots, 1 to 3 minutes. Top with pesto and cut into wedges.TipsTo make ahead: Refrigerate socca batter (Step 1) for up to 1 day.Tips: Chickpea flour made from ground dried chickpeas (aka garbanzo beans), is a gluten-free flour used in many traditional Middle Eastern recipes. Look for it in natural-foods stores and/or in well-stocked supermarkets in the gluten-free section. Once opened, store airtight in the freezer.
Whisk flour, salt and pepper in a large bowl. Add water; whisk until smooth. Let rest while the oven preheats or refrigerate for up to 1 day.
Position racks in upper and lower thirds of oven. Place a 12-inch cast-iron skillet on the lower rack. Preheat to 450 degrees F for 30 minutes.
When the oven is preheated, carefully remove the hot pan and swirl in 1 tablespoon oil. Whisk the batter, pour it into the pan and swirl to coat. Top with tomato and mozzarella.
Bake until the bottom is browned and the edges are crispy, 16 to 20 minutes. Remove from the oven and, using a pastry brush, dab the socca with the remaining 1 tablespoon oil (brushing can dislodge the toppings).
Turn the broiler to high. Broil the socca on the upper rack until browned in spots, 1 to 3 minutes. Top with pesto and cut into wedges.
Tips
To make ahead: Refrigerate socca batter (Step 1) for up to 1 day.
Tips: Chickpea flour made from ground dried chickpeas (aka garbanzo beans), is a gluten-free flour used in many traditional Middle Eastern recipes. Look for it in natural-foods stores and/or in well-stocked supermarkets in the gluten-free section. Once opened, store airtight in the freezer.
Originally appeared: EatingWell Magazine, November/December 2016
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Nutrition Facts(per serving)236Calories15gFat15gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
