An earthquake interrupted my slumber early this morning. In my dreams, I was jogging along a winding, foggy forest path with friends, while in reality, a 4.2-magnitude quake was rumbling up to my parents’ house. All of a sudden, I was awake and riding the mechanical bull formerly known as my bed. Cookie barked, and it was over as quickly as it began. Oklahoma already gets hit by tornadoes so this new earthquake phenomenon seems a bit excessive, but I respect mother nature’s occasional reminders that she’s still the boss around here.
I made this socca pizza the night before before I headed south for an extended weekend. So, what is socca, anyway? Socca is a simple, savory, crispy pancake made with just chickpea flour, water, olive oil and salt. Apparently it’s a popular street food in Nice, France, where they sprinkle it heavily with freshly ground black pepper and serve it with cold glasses of rosé. Let’s go!
The longer socca bakes under the broiler, the crispier the bottom sides and edges become. Crisp socca makes a fine gluten-free pizza crust, with a flavor slightly reminiscent of falafel, and it’s even easier to make than pizza dough. Socca, socca! (Sing it like polka, polka!)