Photo Slideshows

Vibrant Spring Socca

By • April 24, 2014 • 0 Comments

0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Vibrant Spring SoccabyShell

WHO: Originally from Hawaii, Shell is currently a New Yorker who blogs from Grateful Grazing. WHAT: A satisfying, warm weather appetizer you can feed to all of your vegetarian and vegan friends. HOW: Think of this as similar to making a pizza -- but with a shorter waiting time (no yeast!). WHY WE LOVE IT: This is something we'd want to eat at an outdoor dinner party while sipping a glass of wine. We love the pesto too, which is bright and fresh — we’re keeping the extra for many breads and pastas to come.
Vibrant Spring Socca

Photo 1 of 7

A little socca art.

Vibrant Spring Socca

Photo 2 of 7

First, mix the flour, water, olive oil, parsley, and salt to make the batter.

Vibrant Spring Socca

Photo 3 of 7

Next up: pesto.

Vibrant Spring Socca

Photo 4 of 7

Repeat after us: Slow drizzle.

Vibrant Spring Socca

Photo 5 of 7

It should look like this. (When it does, you'll clearly need to test some with a piece of bread.)

Vibrant Spring Socca

Photo 6 of 7

When your pan is preheated, pour the socca batter in, and -- carefully -- slide it back into the oven.

Vibrant Spring Socca

Photo 7 of 7

Top with pesto, fresh vegetables, and pecorino. Eat.

Jump to Comments (0)

Comments (0)

Default-small
Default-small