Socca Pizza
A Painting on a Plate
Pizza & fermentation are two pretty serious buzzwords around the Ridgeway household. Say one and we might even look up from our Instagram feeds. Say them both- in the same sentence- and well, now you have our undivided attention! This fermented chickpea flour recipe creates the perfect blank canvas for a meal. Socca originated in Southern France, so you know it’s going to be good because the French know their food. The olives and toppings included in this recipe make it a meal, but you can make it without any inclusions or get creative with the toppings.
If you are a fan of falafel (the only ball-sport I’m interested in following, personally!), you will definitely dig the nutty undertones and punch of savory flavor in this recipe. It is crisp on the outside, yet delicate enough to practically melt-in-your-mouth. Plus, it’s downright easy to make. Just mix the flour with water & a little cider vinegar the night before or early in the morning if you’re one of those early birds. That’s it! 8–24 hours later you’ll have a delicious, tangy batter on hand. Fermenting this already nutritious flour makes it even more bioavailable & blossoms its flavor.
