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Saturday, 25 August 2018

Socca Pizza With Prosciutto, Broccoli And Mozzarella Balls

Socca Pizza With Prosciutto, Broccoli And Mozzarella Balls. Happy Saturday friends, fancy making some Socca Pizza With Prosciutto, Broccoli And Mozzarella Balls?

For Love Your Gut Week (17th-23rd September), nutritionist and cook Dr Joan Ransley has created four delicious gut healthy recipes so you can re-set your gut health for the rest of the year and beyond.

Socca Pizza With Prosciutto, Broccoli And Mozzarella Balls


Socca is a gluten free Italian pancake dish made with chickpea flour. Chickpea flour contains plenty of dietary fibre and galacto-oligosaccharides that provide food for beneficial microorganisms in the gut to feed on. 


Broccoli contains polyphenols. Polyphenols are thought to stimulate the growth of beneficial bacteria and inhibit the growth of pathogenic bacteria. This can help to keep the lining of the gut wall healthy. 

Eating a diverse range of plant based foods promotes a varied range of beneficial gut bacteria which helps to keep the gut healthy.

How To Make Socca Pizza With Prosciutto, Broccoli And Mozzarella Balls:

Serves 4
Preparation and cooking time 20 minutes


For the socca pizza bases:
  • 150g chickpea (gram) flour
  • 50g grana Padano cheese, finely grated
  • ½ tsp salt
  • 70ml olive oil
  • 375ml cold water
For the topping:
  • 3 red onions, peeled and quartered
  • 2 tbsp olive oil
  • ½ tsp sugar
  • ½ tsp salt
  • 1 clove garlic crushed
  • 200g tender stem broccoli
  • 80g prosciutto
  • 16 cherry tomatoes, cut in half
  • 125g mozzarella pearls
  • small handful basil leaves
Socca Pizza With Prosciutto, Broccoli And Mozzarella Balls

Socca Pizza With Prosciutto, Broccoli And Mozzarella Balls Method:

1. To make the bases. Put the chickpea flour, grated cheese and salt in a large bowl and slowly whisk in the olive oil and enough of the water to form a thick pouring batter. Leave to rest for half an hour.

2. For the caramelised onion, put the onion, a drizzle of oil, sugar and salt in a large pan and cook over a medium heat for 7 minutes or until the onions are soft and beginning to brown. Remove from the heat and stir in the crushed garlic. Transfer to a bowl and set aside.

3. To cook the socca pizzas. Heat a drizzle of oil in the frying pan and pour in enough batter to cover a 20cm (8 inch) non-stick frying pan. Fry gently on a medium heat for 5 minutes and then flip over and cook for five minute more. Transfer the socca pizza to a baking sheet and repeat with the remaining batter to make four bases.

4. Turn the oven on to 180oC/Gas mark 4.

5. Meanwhile cook the broccoli in a pan of boiling water for 3 minutes and drain. It will still be a firm.

6. To assemble the pizzas. Dollop each base with caramelised onions, broccoli, prosciutto, cherry tomatoes and mozzarella pearls. Place in the hot oven for 5-10 minutes until the cheese is melted. Serve sprinkled with torn basil leaves.

Socca Pizza With Prosciutto, Broccoli And Mozzarella Balls

Cooks tip: The batter can be made by placing all the ingredients in the goblet of a liquidiser and processing for 30 seconds. This creates a smooth easy to pour batter.

Variation: The bases can be topped with spinach and ricotta, or mushrooms and slices of butternut squash.

Socca Pizza With Prosciutto, Broccoli And Mozzarella Balls

What do you think of this Socca Pizza With Prosciutto, Broccoli And Mozzarella Balls recipe?

Fancy trying it?

Recipe courtesy of Dr Joan Ransley for Love Your Gut.

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  1. These look fab! I haven't thought about using chickpea flour for a pizza base. That sounds like a good option for gluten freers xx Maria

  2. Your pizza looks amazing! Thanks so much for sharing with us at Full Plate Thursday, we sure enjoyed your post!
    Miz Helen

  3. Everything about this sounds amazing! I would love you to share this with Smell Good Sunday (Sun thru Sat) https://jaytriedandtrue.blogspot.com/2018/09/smell-good-sunday-70.html


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