Pea Shoot & Prosciutto Socca
Pea Shoot & Prosciutto Socca
If you haven’t tried socca yet, you are in for a treat. This traditional flatbread from the South of France is made with garbanzo bean flour, making it a naturally nutrient-dense and protein-rich base for all kinds of toppings.
This recipe was originally shared in the Microgreens and Sprouts Grow-Along community, but it is too good not to share widely. If you aren’t into growing your own microgreens, you can buy them at most grocery stores these days. Alternatively, top the socca with arugula or other salad greens. Feel free to add other ingredients to suit your taste. I love a combo of tomatoes, red onion, and olives with the greens.
Makes: 2-4 servings
Prep time:
Total time:
- 1 cup chickpea or garbanzo bean flour (I like Bob’s Red Mill brand)
- 1 cup water
- 2 tablespoons olive oil, divided
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 2 ounces thinly sliced prosciutto
- 4 ounces burrata, cut in half or quarters
- 1 cup pea shoots
- Fresh lemon juice, olive oil, flaky salt, red pepper flakes, and fresh cracked black pepper for finishing
- In a medium bowl mix together chickpea flour, water, 1 tablespoon olive oil, salt, and garlic powder; allow to stand for 30 minutes to fully hydrate the flour.
- Heat oven to 450°F with an empty 10-12-inch cast iron skillet inside.
- Carefully add the remaining 1 tablespoon olive oil to the hot skillet and pour in chickpea batter.
- Return to oven and bake for 12-18 minutes or until socca is crispy around the edges and set in the center.
- Remove socca from the pan, cut into slices and top with torn pieces of prosciutto, burrata halves, and pea shoots (or other salad veggies!).
- Drizzle with fresh lemon juice, olive oil and sprinkle with flaky salt, red pepper flakes and fresh cracked pepper to taste.
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