Socca Pizza Inspired by the Cuisine of Nice, France
Socca Pizza Base
Socca is a traditional Niçoise street food made with chickpea flour and cooked in a very hot cast iron pan. In Italy, it is called farinata. Not quite a pancake, not exactly a crepe, socca is socca. If you love socca it is one of those flavours that will transport you back to the French Riviera, if only while the pizza lasts…
Jackie is a fan of socca, a dish she discovered in the 1990s while in Nice. The gluten-free chickpea flour has a slightly nutty flavour. She has been experimenting with the socca recipe for a while now and has perfected the ingredients to create a savoury and delicious pizza. The recipe follows.
Socca pizza base
The cooking method for this gluten-free pizza base differs from the traditional wheat dough in that it is fried in a pan after which the topping is laid on the base, the whole mélange then being put under a hot grill for a few minutes to finish off. Using a 20cm frying pan, this recipe will make 6 medium-sized pizzas, each one making a good helping for one person.
Note: Anything you would put on a wheat-based pizza dough would work here but if you’re using a traditional tomato sauce base, make sure it is nice and thick and not runny.
Some ideas for socca pizza toppings:
- Very fine asparagus & red onion (griddled in advance to soften) with grated comté
- Sundried tomato tapenade with sundried tomatoes and scamorza (smoked mozzarella)
- Pesto with sliced, griddled courgettes and crumbled goat’s cheese
Traditional Foods from Nice
Ceviche Provencal Served with Socca – recipe from Cook’n with Class
Salade Niçoise – A lovely collection of fresh potatoes, tomatoes, olives, beans, herbs, and tuna on a delightful bed of crisp green lettuce dressed with a light and tangy vinaigrette and anchovy filets.
And, for a sweet finish with Swiss Chard (blette) a recipe for La Tourte aux Blette Sucrée.