Socca is a great way to make fast gluten free pizzas with any toppings you like. It’s delicious with caramelised onions, tomatoes, feta or goats cheese, roasted red peppers and of course pumpkin and sage. Socca is made from chickpea flour, olive oil, water and salt. I like to prepare the toppings ahead of time and then just make the socca base when I’m ready to eat it, adding the pre-cooked toppings and warming through in a hot oven before serving.
Pumpkin & sage socca with feta, caramelised onion and nutmeg
Print RecipeIngredients
- For the toppings: 1 butternut pumpkin
- 1 bunch sage
- 1 purple onion
- 1 clove garlic
- 1 tablespoon olive oil
- 1 teaspoon freshly grated nutmeg, plus more for garnish
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 175g marinated feta cheese
- For the socca (this will be enough for 2 rectangular soccas): 2 cups besan or chickpea flour
- 3 tablespoons olive oil
- 2 teaspoons salt
- Slightly less than 2 cups water
Instructions
Preheat oven 200 degrees C
For the toppings: prepare the pumpkin and onion by peeling, deseeding and chopping
Add pumpkin and onion pieces and garlic to a large baking tray linked with baking paper
Toss with the olive oil and spices
Place the tray in a 200 degrees C oven for 40-50 minutes or until the pumpkin is soft and the onion has started to caramelise
For the socca: mix together the besan flour, salt, olive oil and water in a large bowl
Allow to rest for ½ hour
Pour half the socca mix into a large oiled baking tray lined with baking paper
You want the mixture to cover the base of the baking tray in a thin even layer – you may need to add all the batter and then smooth it out
Place in a 200 degrees C oven for 5-10 minutes
Adding the toppings: when the socca has set remove from the oven and add your toppings – roasted pumpkin, onion, garlic, sage leaves, feta cheese
Place back into the hot oven for 5-10 minutes to warm through
Garnish with grated nutmeg and fresh sage leaves
Repeat with the remaining socca mix and toppings
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