Socca Pizza with Summer Squash and Feta
Total Time
1 hour 25 minutes
Prep Time
1 hour 5 mins
Cook Time
20 mins
Rating
4.8 out of 5 stars
(21)
Ingredients
2 servings
- 1 cup (120 grams) chickpea flour
- 1 cup water
- ¼ cup olive oil, divided
- 1 to 2 garlic cloves, pressed or minced
- ¼ teaspoon sea salt
- ½ cup shredded mozzarella
- ¼ cup crumbled feta
- 1 small zucchini and/or yellow squash (ribboned with a vegetable peeler and/or julienne peeler and tossed lightly in olive oil)
- 5 pitted Kalamata olives, sliced in half lengthwise
- Small handful sun-dried tomatoes (either oil-packed or Trader Joe’s dried kind)
- 1 small sprig fresh thyme, optional
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Preparation
Chef’s notes
Make it vegan:
Skip the cheese for veggie flatbread.
Leftover squash suggestions:
Turn leftover squash ribbons into a squash ribbon salad or just add them to a simple green salad.
Change it up:
You can treat the socca pizza crust as though it were any basic pizza crust. Erin made a margherita pizza with socca crust—she simply topped her pizza crust with sliced tomatoes and shredded mozzarella and sprinkled fresh basil on top once it came out of the oven.
Recommended equipment:
a 10-inch cast iron skillet.
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