Socca is simply a chick pea flour flatbread. It's low carb and gluten free and delicious and my new Favorite Thing in the World. You can dress it up in any number of ways - add herbs, garlic, shallots, etc. - but in its basic form it's equal parts chick pea flour and water, a bit of salt, and a few glugs of olive oil. The batter is left to rest for a couple of hours, then broiled until crispy on the edges - about one cup at a time - in a preheated cast iron skillet with a good glug of olive oil. I've made it before, but I've never topped it like a pizza. Silly me!
I meant for my pizza to have Maryland crab on it, until I got to Whole Foods and discovered that the price of local crab has gone through the roof - over $40 for a wee little thing of lump. Needless to say, I'll be sticking to mussels, clams, and oysters when the craving for shellfish hits.
And so I subbed in ricotta and Parmesan for crab, and I believe my flatbread was none the worse for it.
here. It's a bright and summery blend of arugula, peas, Vidalia onion, lemon zest, olive oil, and salt and pepper. As for the rest of the assembly - well, you can see for yourself.
This was a gorgeous main course, but cut into smaller slices it would totally work as a side dish or cocktail party bite.
I will be making many more of these this summer, and I suggest you do the same.