Socca Pizza with Summer Squash and Feta

You can never have too many Mediterranean recipes, so give Socca Pizza with Summer Squash and Fetan a try. For $2.18 per serving, you get a main course that serves 2. One portion of this dish contains about 24g of protein, 43g of fat, and a total of 640 calories. A mixture of olive oil, feta, shredded mozzarella, and a handful of other ingredients are all it takes to make this recipe so tasty. 25 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. The Fourth Of July will be even more special with this recipe. It is brought to you by Cookie and Kate. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is tremendous. Similar recipes include Grilled Summer Squash with Fetan and Mint, Summer Squash Slaw with Fetan and Toasted Buckwheat, and Raw Summer Squash Salad w/ Fetan and Tomatoes.

Servings: 2

Preparation duration: 65 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a bowl, whisk together the chickpea flour, water, 2 tablespoons of the olive oil, garlic and salt. Let the mixture rest at room temperature for 1 hour.Turn on the broiler with a rack positioned 8 inches from heat. Place a 10-inch ovenproof skillet (preferably cast iron) in the oven to preheat.Once the skillet is hot, carefully remove it from the oven (it's hot, wear oven mitts!). Pour in 1 tablespoon olive oil and swirl the pan around so the oil is evenly distributed. Pour in the chickpea batter and return the skillet to the broiler. Cook for 5 to 8 minutes, until the socca is set and the edges are browning. Remove from oven, turn off broiler and turn oven to 425 degrees Fahrenheit.Spread the remaining 1 tablespoon olive oil on top of the socca (it will soak right in). Top the socca with mozzarella, then distribute the ribboned/julienned squash on top. Sprinkle olives and sun-dried tomatoes on top, then sprinkle feta over the pizza.Return the skillet to the oven and bake for 8 to 10 minutes, until the cheese is browning and the socca is crisp. Remove from oven and sprinkle fresh thyme on top. Let the pizza cool for 2 to 3 minutes before slicing into 4 pieces and serving.

 

Step by step:

1. In a bowl, whisk together the chickpea flour, water, 2 tablespoons of the olive oil, garlic and salt.

2. Let the mixture rest at room temperature for 1 hour.Turn on the broiler with a rack positioned 8 inches from heat.

3. Place a 10-inch ovenproof skillet (preferably cast iron) in the oven to preheat.Once the skillet is hot, carefully remove it from the oven (it's hot, wear oven mitts!).

4. Pour in 1 tablespoon olive oil and swirl the pan around so the oil is evenly distributed.

5. Pour in the chickpea batter and return the skillet to the broiler. Cook for 5 to 8 minutes, until the socca is set and the edges are browning.

6. Remove from oven, turn off broiler and turn oven to 425 degrees Fahrenheit.

7. Spread the remaining 1 tablespoon olive oil on top of the socca (it will soak right in). Top the socca with mozzarella, then distribute the ribboned/julienned squash on top. Sprinkle olives and sun-dried tomatoes on top, then sprinkle feta over the pizza.Return the skillet to the oven and bake for 8 to 10 minutes, until the cheese is browning and the socca is crisp.

8. Remove from oven and sprinkle fresh thyme on top.

9. Let the pizza cool for 2 to 3 minutes before slicing into 4 pieces and serving.

Nutrition Information:

covered percent of daily need