I’ve been cooking quite a bit lately. And blogging…not so much.
Sometimes a girl just needs to let loose in the kitchen, you feel me?
More-so, professional photo work is keeping me busy, and on that note I can’t complain.
But alas, my creative kitchen-meets-camera-meets-recipe-curation desires have led me back to the blog. Readers, I hope you’ve stuck with me because this one’s a good one. And by that, I mean its made up of a whole lot of tasty and seasonal ingredients to make one heck of a good-for-you pizza.
For the base, we’re working with socca, a long time favorite on the blog. Why? Because it takes fewer than 15 minutes to create, no kneeding, rolling, whipping or anything else complicated required. Plus, it’s packed full of protein from all the chickpeas that go into the flour behind it. Win.
The pesto is derived from kale. It’s prime season for baby greens, which lend themselves so well to raw usages, like in this flavorful, nutrient-dense spread. I mean, look at the color on that pesto. Also a win.
Feel free to play around with this. Add extra chickpeas on top, straight from the can or crisped up in the oven. You could sprinkle a few nuts around or experiment with cheeses, have some fun with a hot sauce of your choice or switch out the herbs for ones available in your own garden or farmer’s market. Get creative. And get hungry. Your appetite never fails in helping you to lead the way. Cheers!
- For the Socca:
- 1 cup chickpea flour
- 1 cup water
- 1 Tbsp. extra virgin olive oil
- 1 tsp. salt, plus a small pinch
- 1/4 cup fresh oregano
- For the Kale Pesto + Toppings:
- 2 med. cloves of garlic
- 2 cups baby kale
- 1/4 cup basil
- 1/4 - 1/3 cup walnuts or pine nuts
- 1/3 cup nutritional yeast
- 1/3 cup olive oil, plus more if needed
- 3/4 - 1 tsp. salt (start with 3/4, and adjust as needed)
- 1/4 lemon, juiced
- 1 small onion, chopped
- 1 tomato, chopped
- 2 Tbsp. fresh thyme
- Red chili pepper flakes, to taste
- Preheat oven to 375F.
- Whisk all socca ingredients in a bowl until combined. Set aside, and meanwhile lightly grease a cast iron pan with oil. Place the pan in the oven for 10 minutes to heat while the socca batter develops.
- Begin prepping/washing fresh ingredients for pesto. Once the cast iron pan has been in the oven for 10 minutes, remove. Pour batter evenly across the pan and use a spatula to lightly spread it to the edges. Return to the oven for 9-10 minutes, or until dough is just cooked through.
- While the socca cooks, start processing the pesto by first placing the garlic in a food process. Pulse and then add kale, basil, nuts, nutritional yeast, olive oil, salt and lemon. Whiz until smooth. If the pesto is too thick, add a bit more olive oil. If it needs more salt, season to taste.
- Saute onion in a small saute pan, until onion is soft.
- Assemble the socca by generously spreading the pesto across the top. (Note: You will have leftover pesto. Save for later on toast, sandwiches, pasta, etc., or freeze!) Next, scatter the tomato and sauteed onion on top. Spring fresh thyme and chili pepper flakes, to taste. Serve.