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.
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A little socca art.
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First, mix the flour, water, olive oil, parsley, and salt to make the batter.
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Next up: pesto.
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Repeat after us: Slow drizzle.
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It should look like this. (When it does, you'll clearly need to test some with a piece of bread.)
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When your pan is preheated, pour the socca batter in, and -- carefully -- slide it back into the oven.
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Top with pesto, fresh vegetables, and pecorino. Eat.
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