Pesto Socca with Greens and Radishes
August 5, 2014

Spring Pesto Socca with Greens and Radishes // Choosing Raw

I was a latecomer to the socca craze. In spite of the fact that I’m a toast lover and a flatbread lover (I happen to having a “toast week” on Instagram, thanks to the fact that my toaster and a loaf of sprouted grain bread were all I had after unpacking for a few days), I assumed that socca must be far more painstaking or difficult than either of those. When I made it last year for Food52, I was surprised at how painless the process was; how fun, even. Socca is really a joy, and it’s a cinch to make, provided you’ve got a good skillet. This pesto socca with greens and radishes is a great way to celebrate it.

Socca can be topped with pretty much anything you like: hummus, avocado, tapenade, marinara sauce, etc. But I think pesto is especially great on socca, and this recipe is a tribute to that marriage. If you make the pesto in advance, it’s a total snap to throw together, and it makes for such an elegant lunch or brunch recipe. It would also be a lovely appetizer if you sliced it into thin sections.

Pesto Socca with Radishes and Greens // Choosing Raw

Pesto Socca with Radishes and Greens // Choosing Raw

IMG_8186

Spring Pesto Socca with Greens and Radishes // Choosing Raw

Pesto Socca with Greens and Radishes

Author -
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yields: 4 -6 servings

Ingredients

  • 1 batch socca my standard recipe can be found here
  • 1/2-2/3 cup or so pesto (I use this recipe, or a variation of it)
  • 1/2 cup thinly sliced radishes
  • 1 cup mixed greens or arugula

Instructions

  • Prepare the socca.
  • Spread 1/2-2/3 cup of pesto over it, moving it out to the edges evenly.
  • Top the socca with radishes and greens. Cut into segments, and serve.

The finished product:

IMG_8171

Hope you enjoy it, and that the recipe inspires you to get creative with some socca ideas of your own!

Before I sign off to keep chipping away at the ocean of boxes, I wanted to let you know that Kris Carr–who wrote the preface for my book–is starting up a cookbook club, and Choosing Raw is the first featured title! I’m thrilled, and flattered. To help share the book and its mission, Kris is featuring one sample day out of the 21 days of meal plans featured in the book. You can head to her site to download the day and all of the recipes included in the plan. This is a great way to get a peek at the book and see what it’s all about, if you’ve been wondering whether or not it’s for you!

Till soon,

xo

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    11 Comments
  1. I’ve had socca a few times from a restaurant in NYC (Nizza in Hell’s Kitchen) and it was INSANELY good. I’ve yet to try making socca myself, though. Will have to give your recipe a shot!

  2. I love socca, but it seems so finicky to me. Sometimes I make it perfectly, and other times it’s a flop. Maybe that’s because I usually just estimate – perhaps it’s time I try your recipe! And I couldn’t agree more with the marriage of pesto and socca – there’s something magical about it, especially during basil season.

  3. Perfection. Anyone that has not made your Socca is missing out. It is a fantastic flatbread. Great new idea for my lunch box.

  4. I love pesto on socca! I have some of your kale & pistachio pesto in the fridge actually so maybe I should make this 🙂
    The cookbook club sounds like fun. Great to see Choosing Raw is the first book featured.