Chickpea Flour Socca Pizza with Tomatoes, Olives and Arugula

Name: Chickpea Flour Socca Pizza with Tomatoes, Olives and Arugula
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 4 servings
Cuisine: French
Ingredients: 1½ cups (180 g) chickpea flour, spooned into the cup and leveled; sifted if lumpy; 1½ cups (360 ml) lukewarm water; ¾ tsp (4 g) fine sea salt; ½ tsp (1 g) black pepper, freshly ground; ½ tsp (1 g) ground cumin (optional); 2 tbsp (30 ml) extra-virgin olive oil, stirred into the batter; 2 tbsp (30 ml) extra-virgin olive oil, for the skillet, divided in half (1 tbsp per socca); 2 cups (300 g) cherry tomatoes, halved; 2 cloves (6 g) garlic, finely minced; 1 tsp (1 g) dried oregano; 1 tbsp (15 ml) extra-virgin olive oil; ¼ tsp (1½ g) fine sea salt; ½ small (50 g) red onion, peeled and sliced into very thin half-moons; ½ cup (75 g) Kalamata olives, pitted and halved; 2 cups (40 g) baby arugula, washed and thoroughly dried; 2 tsp (10 ml) fresh lemon juice; 1 tbsp (15 ml) extra-virgin olive oil; flaky sea salt, to taste (optional)

From the MyKitchenBank Kitchen

A crisp-edged, custardy-centered French socca, pan-fried to set and then baked, topped with garlicky blistered cherry tomatoes, briny olives and lemony arugula. It's vegan, gluten-free and needs no yeast or rising.

Prep: 20 min
Cook: 32 min
Wait: 30 min
Total: 1 hr 22 min
Makes: 2 pizzas, 10 inches (25 cm) each, cut into 4 wedges (8 wedges total)

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Ingredients

4 servings

For the socca batter
1½ cups (180 g) chickpea flour, spooned into the cup and leveled; sifted if lumpy
1½ cups (360 ml) lukewarm water
¾ tsp (4 g) fine sea salt
½ tsp (1 g) black pepper, freshly ground
½ tsp (1 g) ground cumin (optional)
2 tbsp (30 ml) extra-virgin olive oil, stirred into the batter
2 tbsp (30 ml) extra-virgin olive oil, for the skillet, divided in half (1 tbsp per socca)
For the topping
2 cups (300 g) cherry tomatoes, halved
2 cloves (6 g) garlic, finely minced
1 tsp (1 g) dried oregano
1 tbsp (15 ml) extra-virgin olive oil
¼ tsp (1.5 g) fine sea salt
½ small (50 g) red onion, peeled and sliced into very thin half-moons
½ cup (75 g) Kalamata olives, pitted and halved
To finish
2 cups (40 g) baby arugula, washed and thoroughly dried
2 tsp (10 ml) fresh lemon juice
1 tbsp (15 ml) extra-virgin olive oil
flaky sea salt, to taste (optional)

Equipment (8)

10-inch (25 cm) oven-safe skillet, cast iron preferred
Large mixing bowl
Whisk
Ladle or 1-cup (250 ml) measuring cup
Thin spatula
Oven mitts
Cutting board and sharp knife
Pizza cutter or chef's knife

Steps

Before you start

Plan on a 30-minute batter rest. Use that time to preheat the oven and prep the toppings.
You need an oven-safe 10-inch (25 cm) skillet, ideally cast iron. The handle will be very hot, so keep an oven mitt next to the stove.
Use chickpea flour, also sold as besan or gram flour. Don't use roasted chickpea flour or flour made from other legumes.
The two sockas are cooked one after the other in the same skillet. Keep the second batch of batter covered at room temperature while you cook the first.

1
Whisk the batter
- In a large bowl, whisk the chickpea flour, batter salt, pepper and cumin (if using).
- Pour in the lukewarm water in a slow stream while whisking, then whisk for 1 minute until completely smooth with no lumps.
- Whisk in the 2 tablespoons (30 ml) batter olive oil.
- The batter will be thin, about the consistency of heavy cream.
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Ready when: Batter is smooth, pourable and free of dry pockets of flour.
Tip: Add the water gradually. Dumping it in all at once makes stubborn lumps.
2
Rest batter, preheat ovenOven 475°F / 245°C
- Cover the bowl and let the batter rest at room temperature for 30 minutes.
- This lets the flour hydrate fully, which removes any raw, bitter taste and gives a creamier center.
- After 10 minutes, set a rack in the upper third of the oven and preheat to 475°F (245°C).
- Skim off any foam from the surface before cooking.
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Ready when: Batter looks slightly thicker and may have a few bubbles on top.
Tip: A longer rest, up to 2 hours, is fine and improves the flavor.
3
Prep the toppings
- While the batter rests, toss the halved cherry tomatoes in a bowl with the garlic, oregano, tomato oil and tomato salt.
- Slice the red onion into very thin half-moons and halve the olives.
- Keep the arugula, lemon juice and finishing oil aside for the end.
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Ready when: Tomatoes are glossy and evenly coated with oil and garlic.
Tip: Mince the garlic finely so it doesn't burn on top of the hot pizza.
4
Heat the skillet
- Set the 10-inch (25 cm) skillet over medium-high heat for 2 minutes until hot.
- Add 1 tablespoon of the pan oil and swirl to coat the bottom and about 1 inch up the sides.
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Ready when: Oil shimmers and flows thinly across the pan, with a faint wisp of heat but no smoke.
Tip: A properly hot pan is what gives the socca its crisp, golden underside. Don't pour batter into a cold pan.
5
Pan-fry the base
- Whisk the rested batter to recombine, since the flour settles.
- Pour in 1 cup (250 ml), about half of the batter, and tilt the pan to cover the bottom evenly.
- Cook for 2 minutes without moving it.
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Ready when: Edges look set and matte, small bubbles appear, and the underside lifts golden when you nudge an edge with a spatula.
Tip: Always re-whisk before pouring each batch.
6
Bake the soccaOven 475°F / 245°C
- Using oven mitts, move the skillet to the upper rack of the 475°F (245°C) oven.
- Bake for 8 minutes, until the center is set and the surface is dry with browned, blistered spots and edges pulling slightly from the pan.
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Ready when: Center feels firm when pressed and the top has deep golden-brown spots; no wet batter shows.
Tip: The skillet handle stays dangerously hot. Drape a towel or mitt over it as a reminder.
7
Top and finish bakingOven 475°F / 245°C
- Remove the skillet and spread half the tomatoes (with their juices), half the red onion and half the olives over the socca.
- Return it to the oven for 4 minutes, until the tomatoes are softened and just beginning to blister.
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Ready when: Tomato skins wrinkle and blister, and the onion edges look slightly softened.
Tip: Don't overload the socca. The thin center turns soggy under too many wet toppings.
8
Slide out and repeatOven 475°F / 245°C
- Use a thin spatula to loosen the pizza and slide it onto a cutting board.
- Wipe out any burnt bits from the skillet, then heat it again with the second tablespoon of pan oil.
- Re-whisk the remaining batter and repeat the pan-frying, baking and topping steps for the second pizza.
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Ready when: Second pizza is golden, set and topped just like the first.
Tip: Cover the first pizza loosely with foil to stay warm, but only for a few minutes to keep the edges crisp.
9
Dress arugula and serve
- In a bowl, toss the arugula with the lemon juice and finishing oil.
- Pile it over both pizzas, add a pinch of flaky salt if you like, and cut each pizza into 4 wedges.
- Serve right away while the edges are crisp.
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Ready when: Arugula is lightly glossy but not wilted.
Tip: Dress the arugula only at the last minute so it stays peppery and crisp.

Good to know

Tips

Make sure the skillet is hot before pouring the batter. That is the secret to a crisp, non-sticking base.
Keep the batter on the thin side. A socca made too thick will be gummy in the middle.
A well-seasoned cast-iron or carbon-steel skillet releases the socca most easily. With a stainless pan, use the full tablespoon of oil.
For extra char, switch the oven to broil for the last minute of baking after topping, watching closely.

Make ahead

The batter can be whisked, covered and refrigerated for up to 24 hours. Bring it to room temperature and whisk well before cooking. The tomato mixture can be tossed up to 4 hours ahead and kept in the fridge.

Storage & reheating

Unadorned leftover pizza keeps at room temperature for up to 2 hours. Refrigerate in an airtight container for up to 3 days, keeping arugula separate. Freeze the plain baked socca bases, wrapped well, for up to 2 months. Reheat slices in a 400°F (200°C) oven or a dry skillet for 5–8 minutes until the edges re-crisp, then add fresh arugula.

Substitutions

Kalamata olives → Capers or sun-dried tomatoes in oil. Use 2 tablespoons capers, rinsed, or 1/4 cup chopped sun-dried tomatoes for a similar salty punch.
baby arugula → Baby spinach or fresh basil leaves. Spinach is milder. Basil gives a more classic pizza flavor.
cherry tomatoes → Thinly sliced ripe plum tomatoes. Blot slices with a paper towel first so they don't release too much water.
ground cumin → Smoked paprika or omit. Use 1/4 teaspoon smoked paprika for a warm, smoky note, or leave it out for a plain, traditional socca.