Socca with Greek Salad
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5 from 1 vote

Socca Pizza with Spinach, Tomatoes, Olives and Feta | #SundaySupper

Course: Appetizer
Cuisine: Mediterranean
Author: Susan Pridmore

Ingredients

Socca Pizza 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

Socca Salad Topping

  • 2 tsp white wine vinegar
  • 1/4 cup olive oil
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/2 cup crumbled feta
  • 1/4 cup pitted Kalamata olives sliced in half lengthwise
  • 1 1/2 cup baby spinach
  • 1 Tbsp fresh oregano

Instructions

  • 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 1/3 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.