Socca Pizza with Basil Cashew Cream, Tomatoes and Arugula
These savory chickpea crêpes form the pizza crust for these socca pizzas. Here they are topped with a nut-based, garlicky basil cashew cream. When I made these pizzas in Tuscany for cooking classes there, we topped them with tomatoes and arugula from the garden.
Servings Prep Time
6people 15minutes
Cook Time
20minutes
Servings Prep Time
6people 15minutes
Cook Time
20minutes
Ingredients
Basil Cashew Cream
Instructions
  1. Whisk the chickpea flour, water, salt, pepper and olive oil in a medium bowl. Set aside to rest at room temperature for about 10 minutes while you prepare the Basil Cashew Cream.
  2. Drain the cashews and place in a blender with one cup of fresh water. Blend on low so create a coarse paste. Add lemon juice, salt, garlic, and basil, and blend on high until very smooth. (Depending on the strength of your blender, this may take a few minutes.) Taste; adjust for salt, pepper and lemon juice, if needed
  3. To make the socca, heat a 6-inch nonstick skillet over medium heat; add enough olive oil to coat. Pour just enough batter into the pan to make a thin crepe, turning the pan to coat it evenly. When the socca bubbles and sets up, flip it over with a spatula and cook the other side for 1 to 2 minutes, or until the edges are crisp. Place on a plate or wooden cutting board. Repeat to make as many soccas as you’d like.
  4. While the socca are still warm, swirl a few spoonfuls of basil cream evenly over each one and top with the arugula and tomato. Drizzle with more olive oil, and season with salt and pepper to taste. Cut into wedges and serve immediately.
Recipe Notes

Depending on how many socca you make, you will have leftover batter. Keep in the fridge for up to 5 days; stir to combine before cooking. Leftover basil cream keeps in the fridge for up to 5 days.

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