Gluten-free socca pizza made with chickpea flour and topped with a Greek salad.
In celebration of the opening of My Big Fat Greek Wedding 2 this weekend, we’re all about Greek food at Sunday Supper today! Full confession, I missed the first movie, so clearly I have some homework to do before seeing the second one. All I really know about these movies is that they’re about the clash of cultural traditions with modern-day, and embrace both the frustration and joy of large extended families with opinions.
I signed up to take part in this week’s party not because of the movies, but because I love Greek food. I haven’t traveled there, yet…, but I think I’d just eat all day and night if I were to wake up and find myself on some Greek Island, or in Athens.
Socca sounds Greek, but since I’m confessing all, most believe its origins are rooted in the Nice (France) street food culture. It’s a savory chickpea pancake sometimes flavored with garlic, that’s migrated throughout the Mediterranean, sometimes changing its name along the way. For example, I’ve had it in Liguria (Italy) baked in wood stacked pizza ovens in a broad, shallow pan, where it’s called farinata, one of my all-time favorite appetizers.
As a bonus, because it’s made with chickpea flour, socca and farinata are completely gluten-free. I don’t need to follow a gluten-free diet, but reducing gluten for any of us is a good idea.
Here, I’ve broiled it into a pizza crust, then crisped it in the oven with some red onions, tomatoes and kalamata olives, and finished it with a dressed Greek salad. You could have this as a lunch dish, but I prefer it as a shared appetizer for a small party of friends.
The larger the skillet, the thinner and crispier the crust.
Be sure to let the batter sit for at least an hour before pouring it into the hot skillet. This allows the chickpea flour to be completely absorbed by the liquid, and a better infusion of rosemary. Refrigerating the batter overnight is even better.
Serve immediately for a crispier crust.
- 1 cup (4.5 ounces) chickpea flour
- 1 cup water
- 2 Tbsp extra-virgin olive oil
- 2 garlic cloves, minced
- 1 Tbsp dried rosemary
- 1 ¼ teaspoon kosher salt
- 2 tsp white wine vinegar
- ¼ cup olive oil
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup crumbled feta
- ¼ cup pitted Kalamata olives, sliced in half lengthwise
- 1½ cup baby spinach
- 1 Tbsp fresh oregano
- In a bowl, whisk together the chickpea flour, water, olive oil, garlic, rosemary, and salt. Let the mixture rest at room temperature for at least 1 hour.
- Turn on the broiler with a rack positioned 8 inches from heat. Place a 10-inch ovenproof skillet (preferably cast iron) in the oven, and get it super hot - about 10 minutes. Remove from the oven using oven mitts, add 1 tablespoon olive oil and swirl the pan around so the oil is evenly distributed. Pour in the chickpea batter and return the skillet to the broiler.
- Cook for 6 to 9 minutes, or until the socca is set. The edges will be starting to brown and pull away from the sides of the pan. Remove from oven, and switch the oven to *Bake* at 425˚F.
- Whisk together the vinegar and olive oil. Toss in the tomatoes, red onion, feta, and olives in the dressing until they're completely coated. Spread ⅓ of the mixture on top of the socca and return it to the oven for 15 - 20 minutes until the tomatoes are lightly blistered and the socca crisps.
- Toss the spinach and oregano into the remaining salad.
- Remove the pizza from the oven using oven mitts. It's easy to forget the handle is super hot, and I like to drape a towel over the handle as a reminder once I remove it from the oven.
- To remove the socca from the pan, use a knife to lift an edge, and slide a metal spatula under the socca, sliding it around all edges to ensure it's not sticking to the pan (this shouldn't be a problem, but it's always good to be sure). Hold the pan over the cutting board at a 45 degree angle and gently slide the pizza onto a cutting board.
- Pile the remaining salad on top and serve immediately.
- Greek Salad (Horiatiki Salata) by Angels Home Sweet Homestead
- Greek-Style Sliders with Feta Aioli by Grumpy’s Honeybunch
- Mushroom, Kalamata Olive and Feta Stuffed Phyllo with Whipped Feta Dip by Pook’s Pantry
- Rosemary and Olive Grissini by What Smells So Good?
- Socca Pizza with Spinach, Roasted Tomatoes, Kalamata Olives, and Feta by The Wimpy Vegetarian
- Spanakopita Bites by My Imperfect Kitchen
- Tiropitas (Greek Cheese Triangles ) by Moore or Less Cooking
- Tyropita Appetizer Bites by The Freshman Cook
- Avgolemono Chicken Zoodle Soup by Cupcakes & Kale Chips
- Quick and Easy Greek Avgolemono Soup by Confessions of a Cooking Diva
- Shrimp Avgolemono with Spinach by Monica’s Table
- Vegetarian Magiritsa (Greek Easter Soup) by Palatable Pastime
- Baklava French Toast with Cinnamon Honey Syrup by A Mind Full Mom
Greek Main Dishes:
- Brizola (Greek-style Pork Chops) by Cindy’s Recipes and Writings
- Chicken Greek Salad Flatbread by Family Foodie
- Greek Chirashi Sushi by NinjaBaker
- Greek Breakfast Wraps by Brunch-n-Bites
- Greek Meatball Salad by Magnolia Days
- Gyro Meatballs with Lemon Rice by Casa de Crews
- Kotopita (Greek Chicken Pie) by Curious Cuisiniere
- Mediterranean Meatball Gyros Sandwich by Life Tastes Good
- Slow-Cooked Lamb Shoulder with Roasted Vegetables by Food Lust People Love
- Souvlaki Chicken Wraps with Homemade Tzatziki by The Crumby Cupcake
- Youvetsi (Greek beef or lamb and orzo stew) by Caroline’s Cooking
Greek Side Dishes:
- Greek-style rice salad by Pine Needles In My Salad
- Greek Zucchini Fritters by Hezzi-D’s Books and Cooks
- Homemade Tzatziki Sauce by Cosmopolitan Cornbread
- Spanakorizo by Feeding Big and More
- Chocolate Baklava by The Chef Next Door
- Greek Lemon Cake by That Skinny Chick Can Bake
- Greek Spice Cake by Our Good Life
- Greek Walnut Cake by Pies and Plots
- Greek Wedding Cookies – Kourabiethes/Kourabiedes by La Bella Vita Cucina
- Loukoumades – Greek Donuts by The TipToe Fairy
- Loukoumades (Greek honey fritters) by The Redhead Baker
- Ouzito: The Greek Mojito by Hardly A Goddess
Plus Baked Shrimp with Feta plus More Greek Cuisine from Sunday Supper Movement
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