Pizza:Socca Flatbread with Spring Pesto and Salad

By blum099

Make-ahead tips: The socca should be made just before eating, but the batter can be mixed up to two hours ahead. Pesto can be made up to a week ahead and refrigerated in an air-tight container with olive oil poured over the surface. Salad ingredients can be prepped up to a day ahead and stored in the refrigerator.
Preserved lemon: If you don't have homemade preserved lemons, you can find them at Middle Eastern markets and specialty food stores like Williams-Sonoma and Sur La Table.

Ingredients

• For the socca:
• Makes 2 (10-inch) flatbreads
• 2 cups chickpea flour
• 2 cups water
• 3 tablespoons extra-virgin olive oil, plus more for the pan
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• For the pesto:
• 1/2 cup pesto (see recipe below, or use your own favorite pesto)
• Spring Pesto (Vegan and Nut-Free)
• Makes about 1 cup
• 6 cups gently packed spring greens (arugula, spinach, watercress, parsley, etc.)
• 1/2 cup gently packed mint leaves
• 1/2 cup hemp seeds (can substitute other nuts or seeds)
• 2 tablespoons chopped preserved lemon peel (rinse and remove pulp before chopping; see Recipe Notes for sources)
• 1 garlic clove
• 2/3 cup extra virgin olive oil
• Salt, to taste
• For the salad:
• 3 cups tender salad greens (mâche, baby spinach, spring lettuces, etc.)
• 4 ounces asparagus, roasted and cut into bite-size pieces
• 1/4 cup fresh peas, blanched (or frozen peas, thawed)
• 6 kalamata olives, pitted and halved or quartered
• 1/2 shallot, thinly sliced
• Lemon curls for garnish
• Extra virgin olive oil, to taste
• Lemon juice, to taste
• Salt and pepper, to taste

Details

Adapted from thekitchn.com

Preparation

Step 1

Whisk together the chickpea flour, water, olive oil, garlic, thyme, and salt. Let stand for at least 30 minutes and up to 2 hours.

Set an oven rack six inches below your oven's broiler and turn on the broiler. Preheat a 10-inch cast iron skillet or equivalent baking dish for five minutes. Remove the skillet from the oven and add a teaspoon of oil to coat the bottom. Give the chickpea batter a whisk and pour half of it into the skillet.

Broil for 5-10 minutes until the top is browned and the socca is cooked in the middle (yet still tender) and crispy around the edges. Use a spatula to remove it from the pan.

Repeat to make the second flatbread.

→ For more detailed socca instructions, including oven and stovetop methods, see How to Make Socca.

Spread half of the pesto on each flatbread, leaving a border around the edges.

Top with the salad greens, asparagus, peas, olives, shallots, and lemon curls. Drizzle a little olive oil and lemon juice on top and sprinkle with salt and pepper.

Cut into wedges and serve immediately.


Spring Pesto (Vegan and Nut-Free)
Makes about 1 cup:

Place the greens, mint, seeds/nuts, preserved lemon, and garlic in a blender or food processor. Blend until finely chopped, scraping down the sides of the bowl as needed. With the machine running, add the olive oil in a slow, steady stream. Blend until emulsified, scraping down the sides of the bowl as needed. Taste and add salt or adjust other ingredients as desired.