Socca pizzas with taleggio and broccoli

Socca pizzas with taleggio and broccoli
  • Serves icon Makes 6 pizzas
  • Time icon Hands-on time 2 hours

These socca pizzas are made using gram flour making them naturally gluten-free. If you want to make them vegetarian too, replace the taleggio with a veggie-friendly cheese of your choice.

Nutrition: per serving

Calories
517kcals
Fat
35.4g (16g saturated)
Protein
17.4g
Carbohydrates
28.8g (0.1g sugars)
Fibre
0.4g
Salt
0.2g
Calories
517kcals
Fat
35.4g (16g saturated)
Protein
17.4g
Carbohydrates
28.8g (0.1g sugars)
Fibre
0.4g
Salt
0.2g

Ingredients

  • Olive oil for frying
  • 3 red onions, finely sliced
  • 2 tbsp redcurrant jam
  • 250g tenderstem broccoli
  • 200ml crème fraîche
  • 1 large garlic clove, crushed
  • Grated zest 1 lemon
  • 100g taleggio cheese, sliced
  • Small handful fresh oregano leaves

For the socca bases

  • 200g chickpea (gram) flour
  • 60g grana padano cheese, grated
  • ½ tsp salt
  • 100ml olive oil

You’ll also need…

  • 20cm non-stick frying pan

Method

  1. For the socca bases, put the flour, cheese and salt in a large bowl. Slowly whisk in 500ml cold water and the olive oil to form a thick batter. Set aside to rest somewhere for about 30 minutes.
  2. Heat a glug of oil in the 20cm frying pan, then add the onions and jam. Season with salt and pepper and gently fry on a medium heat for 30 minutes, stirring occasionally, until caramelised. Transfer to a bowl and set aside.
  3. Heat a little more oil in the frying pan, then pour in a sixth of the socca batter. Gently fry on a medium heat for 5 minutes, then flip with a spatula. Cook for 5 minutes more. Transfer the socca base to a baking sheet (you’ll need 2) and repeat with the remaining batter to make 6 bases. Turn the grill to medium-high.
  4. Meanwhile, cook the broccoli in a pan of boiling water for 3 minutes (it will still be firm), drain and rinse under cold water. Mix the crème fraîche with the garlic and lemon zest, season with salt and pepper, then spread over the socca bases. Dollop with caramelised onions, then top evenly with broccoli and taleggio. Grill the pizzas for 3-4 minutes until the cheese is melted and bubbling. Serve hot, sprinkled with oregano leaves.

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