Socca Pizza With Ricotta

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Socca Pizza with Ricotta and Spring Veggies

socca pizza is a well-known street food in Nice (France) that is prepared by combining chickpea flour and water to make a batter. Next, you cook the batter on a hot grill and finally shape or slice into smaller pieces. It is usually eaten hot and served simply with salt, pepper and a cold glass of dry rosé. You definitely have to try it out!

Serves: 1


For the socca:

1 Cup Chickpea flour (4 ½ ounces)

1 Cup Water

2 Tbsp. Extra-virgin olive oil, plus more for the pan

1 Medium clove Garlic, minced

1 Tsp. Kosher salt

For topping:

½ Cup Whole-milk ricotta cheese

½ Cup Baby arugula

2 Medium Radishes, thinly sliced

Juice of 1 small lemon

Finely grated zest of ½ small lemon

Extra-virgin olive oil, flaky sea salt, and freshly ground black pepper, for finishing


  1. In a medium-size bowl, whisk the chickpea flour, water, olive oil, garlic and salt. Allow to rest at least 30 minutes to absorb the water.
  2. Place the oven rack 6 inches below the heating element and preheat to 450° F. Place a 10-inch cast iron skillet in the oven for about 5 minutes.
  3. Carefully remove the hot pan from the oven. Add about 1 teaspoon of oil, enough to cover the bottom of the pan. When it shimmers, pour the batter into the center of the pan. Tilt the pan so that the dough covers the entire surface of the pan if necessary.
  4. Cook for 5 to 8 minutes until the top of the crust begins to brown. The crust should be soft enough in the center, but crunchy at the edges. If the top browns too quickly before the dough is completely hardened, place the pan on the lower rack until it is cooked through.
  5. Pass the flat spatula under the crust, and remove it from the pan, and place on a cutting board. Spread the ricotta over it, leaving a border around the edges. Top with radishes.
  6. Drizzle with lemon juice and olive oil and sprinkle with lemon zest, salt and pepper. Cut into rings and serve.



Calories: 163

Fat: 8.8 g

Carbohydrates: 13.8 g

Fiber: 2.5 g

Protein: 6 g

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-Erika Simons