Pizza Style Socca topped with Pesto and Spicy Anchovies
Socca is a flatbread from the South of France. In this recipe we transform it into pizza style and a full meal.
Recipe type: Appetiser, lunch, dinner
Cuisine: Mediterranean, Italian, French
Serves: 2-3
Socca Ingredients:
  • 1 cup or 160 gm chickpea flour
  • large pinch of sea salt
  • some ground black pepper
  • ½ tsp granulated garlic
  • large pinch oregano
  • large pinch dried basil
  • large pinch of ground cumin (saw this on David Lebovitzs recipe, it adds a slight smokiness)
  • 3 tbsps olive oil
  • 1 cup or 250 ml water
  • additional olive oil
Suggested Toppings:
  • pesto
  • fresh arugula leaves
  • anchovies (I used spicy ones in chile oil)
  • tomato
  1. Mix the chickpea flour with all of the seasonings until very well combined, pour in the water and olive oil and continue mixing until there are no lumps in the batter. Cover and allow to sit at room temperature for at least 30 minutes or for 2 hours — I always do the 2 hours.
  2. Heat a large iron skillet or non-stick pan, once it’s very hot pour in plenty of oil to coat all of the pan. Pour in the batter (or if small pan pour in half of the batter) and swirl around until the batter spreads evenly. Allow to cook until it becomes firm and pulls away from the skillet’s/pan’s sides. I like to now gently flip over and allow to cook for another 5 minutes in order to brown that side. BUT if you are using an iron-skillet you may place under the broiler and continue to cook until it browns. The other, or traditional, way of cooking socca is by heating the broiler and once very hot you pour oil into a large baking dish and pour in the batter. Place under the broiler until cooked through, firm and browned. It is up to you to use the method of your choice.
  3. Once the socca has cooked through, place on a plate or cutting board and allow to cool slightly. Next cut and serve as is OR spread the pesto and top with your toppings of choice before serving. I like to serve a side salad and a glass of wine with our socca for a complete meal.
• The chickpea flour to water ratio seems to be standardised at a 1:1 ratio.

• The batter may be prepared a day ahead and allowed to sit in the refrigerator until ready to use.
Recipe by Spicie Foodie ™ at