Socca Pizza

This recipe was a nice surprise.

I’ve been trying out new ways to use ingredients we like and have in our pantry.  Recently it has been garbanzo flour.

And I turned to Mark Bittman’s How to Cook Everything Vegetarian for some help. He has a recipe for Socca, (also known as Farinata) that looked interesting so I just had to try it!

One of his variations for the recipe is Socca Pizza.  This is his recipe.   I just made mine with a bit of Spanish flavor but you can add any toppings you like.


Socca Pizza

1 cup garbanzo flour (chickpea or besan flour)

1 tablespoon pimentón (smoked paprika)

1 teaspoon garlic, minced

1 teaspoon salt

1 teaspoon ground black pepper

5 to 6 tablespoons extra virgin olive oil

1/2 roasted red bell pepper

1 chorizo, crumbled and sauteed until crispy and brown

1/4 cup olives, chopped

5 – 6 ounces manchego cheese, grated

Pour 1 1/2 cups lukewarm water into a mixing bowl and sift the flour into it.  Whisk the flour, water, pimentón, garlic, salt and pepper.  Cover the batter with a kitchen towel and let it sit for at least 30 minutes or up to 12 hours.


Preheat the oven to 450 degrees F.  Put 2 tablespoons of olive oil into a well-seasoned 12- inch cast iron skillet or a nonstick pan you can use in the oven.  Pour the batter into the pan and bake for 10 – 15 minutes, or until it is firm and the edges are set.


Take it out of the oven and add the toppings: roasted red pepper, crispy chorizo (I used vegan Spanish chorizo), olives and manchego cheese.


Place the skillet back in the oven and bake until the cheese has melted.  Remove from the oven and let it sit for 5 minutes.  Cut into large wedges or in smaller wedges to serve as an appetizer or snack.


Russell, wanting to help in the kitchen.

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