The 4-ingredient pesto for this Pepita Pesto Socca Pizza is super easy and flavorful, and pairs perfectly with the gluten-free socca crust!
Since my first venture into making socca crust, I’ve been hooked. Unlike normal pizza dough, there is no kneading. No rolling. No waiting hours for the dough to rise. No somehow getting rogue flour into every nook and cranny of your kitchen. (Just me? Probably.)
You seriously whisk together four ingredients (I normally don’t count water, olive oil or salt as ingredients, but if I excluded all of those it would only be ONE ingredient, so I guess they can soak up their time in the spotlight just this once), let the batter sit for 30-ish minutes, and that’s it. Done-zo. You’re well on your way to tasty, tasty socca crust.
I’m a big fan of pepitas (hulled pumpkin seeds). They’re slightly nutty in flavor, packed with fiber and a perfect option for the snack-obsessed like myself.
Turns out, they also make a killer pesto!
I *love* pesto in all its various forms, but it also tends to be fairly high in calories and fat (thanks to parmesan, oil and pine nuts).
This pepita pesto nixes the pine nuts in favor of pepitas, leaves out the cheese altogether, and is fairly light on the olive oil, using just enough to keep it from drying out.
I topped this bad boy with spiralized zucchini (so pretty!) and goat cheese (because obviously) and it was the perfect good-and-good-for-you dinner.
What are some of your go-to pizza toppings? I’m on a quest to make ALL of the socca pizza, and would love to hear about some of your faves!
- For the crust:
- 1 cup chickpea flour
- 1 cup warm water
- 2 tbsp olive oil, separated
- For the pesto:
- ½ cup fresh basil
- ⅓ cup pepitas
- 2-3 cloves garlic
- 1 tbsp olive oil
- salt & pepper
- For the toppings:
- spiralized zucchini
- 2 oz goat cheese
- red pepper flakes
- First, whisk together the ingredients for the crust (using just 1 tbsp of the olive oil), cover and let sit at room temperature for 30 minutes or longer.
- While you wait, prepare your pesto by combining all ingredients in a food processor and pulsing until combined.
- Preheat your oven broiler.
- Add the remaining tbsp of olive oil to a 10 to 12-inch cast iron skillet and place under the broiler for 5 minutes to heat up.
- Carefully remove the heated skillet from the oven and pour the socca batter into the pan. (It should spread out evenly on its own, but feel free to move the pan around a little if needed.)
- Return to the oven for 5 minutes.
- Remove the socca from the oven and reduce the heat to 400 degrees F.
- Spread the pesto evenly over the socca, top with zucchini, goat cheese and red pepper flakes to taste, and return to the oven for 10-12 minutes.
- Remove from skillet, slice and enjoy!