Socca pizza with roasted broccoli

Socca is a type of flatbread that originates from the region of Provence in France, particularly the city of Nice.  It is made from a simple batter of chickpea flour, water, olive oil, and salt that is cooked in a very hot oven or on a griddle.  The result is a crispy and slightly chewy bread that is typically served hot and seasoned with salt, pepper, and herbs.  Socca is a popular street food in Nice and can be enjoyed as a snack or a meal.  It is also commonly served as an appetizer or a side dish in restaurants.

In this recipe it is used as a pizza base. It makes excellent pizzas which do not have the heaviness of traditional pizza bases.

Preparation Time: 15 Mins

Cooking Time: 55 Mins

Total Time: 100 Mins

Ingredients

For 4 servings…

For the base

250 gms          Chickpea flour         

400 ml             Water       

1 tbs               Rosemary  - chopped

½ tsp             Fennel seeds           

                     Pepper      

                     Salt          

2 tbs               Butter       

For the tomato sauce

3 cloves           Garlic  - chopped finely          

1 handful         Basil  - chopped       

1 pinch            Chilli flakes

                     Olive oil    

2 tbs               Tomato purée         

1 tin                Tomatoes  - chopped

                     Pepper      

                     Salt          

For the topping

400 gms          Broccoli  - purple sprouting      

1 handful         Olives  - pitted, chopped         

2 tbs               Capers      

180 gms          Mozzarella  - cut up   

To serve

                     Parmesan cheese     

                     Chilli oil     

                     Pepper      

                     Salt          

Method

To prepare the bases…

Whisk the flour with the water, rosemary, fennel seeds and some salt and pepper.  Leave to stand for 30 minutes.

To cook the tomato sauce…

Gently fry the garlic, the chopped-up stems of the basil and chilli in a little oil for 30 seconds, then add the tomato purée, stir well and fry for another 30 seconds.  Add the tomatoes and some salt and pepper.  Stir and cover.

Leave to simmer for 10 minutes, then take off the lid and cook, uncovered, for another 20 minutes until thick and concentrated.   Tear up the basil leaves and stir them with the sauce.

To cook the bases…

Meanwhile, heat an oven to 220°C.

Heat the butter until it coats a medium frying pan, then pour out any excess.

Add about four tablespoons of the socca batter to the greased pan.  Swirl it around to make a pizza base about 12cm wide and about 2-3mm thick and fry for a few minutes until golden.  Then flip over.   Fry the other side for a few minutes until golden. Lift out and repeat with the rest of the batter.

Place the bases on a wire rack and spoon over the thick tomato sauce.  Top each base with two or three spears of broccoli, some chopped olives, capers and some torn mozzarella.

Bake for 10 minutes, then grill for 2-3 minutes.  Serve straight away, scattered with Parmesan shavings, with a drizzle of chilli oil and a sprinkle of salt and pepper.

Wine recommendations

A white, rosé or red wine.

Conventional

     Côtes de Provence blanc, rosé or rouge

Interesting

     Côtes de Gascogne blanc or rouge

     Côtes du Luberon blanc or rouge

     Côtes du Rhône

     Gaillac