Moroccan-style socca pizza
  • 6 large red chillies
  • 1 – 2 dried dried chillies
  • ½ tsp each cumin, coriander and caraway seeds
  • 2 cloves of garlic
  • 2 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1 tsp each sea salt and sugar
  • 4 sundried tomatoes, optional
Tahini yoghurt dressing
  • 1 Tbsp tahini
  • 3 Tbsp yoghurt
  • 1.5 Tbsp lemon juice
  • Salt to taste
Socca pizza base
Pizza toppings
  • 1 small zucchini, thinly sliced into discs
  • 1 small clove garlic, minced
  • 1 Tbsp olive oil
  • 2 Tbsp harissa paste
  • ¼ cup thinly grated Parmasen cheese
  • 75g crumbled feta
  • 2 Tbsp za'atar spice blend
  • ¼ cup tahini yoghurt dressing
  • Fresh coriander and parsley
  1. Preheat oven to 180 C || 355 F
Prepare the socca pizza dough
  1. Add the chickpea flour to a bowl with the za'atar spice blend, and whisk in the water and oil. Leave to sit, covered, aroundan hour while you prepare the other ingredients. Note it will be quite runny at this stage, but will thicken,
To make the harissa
  1. Place the dried chillies in a small bowl and cover with water. Leave to sit for half an hour or so while you prepare the other ingredients.
  2. Place the chillies on a tray and place under the grill/top oven element until starting to blacken. Turn, and continue until the skin on each side of the chillies is blackened and blistered. (This took me about 15 minutes all up, but will depend on the heat of your grill).
  3. In the mean time, toast the seeds in a dry skillet, until fragrant and starting to pop, around one minute. Transfer to a mortar and pestle, allow to cool and then grind to a powder.
  4. Peel the chillies, discarding the tops, skins and seeds. Do the same with the soaked ones, discarding all of the water.
  5. Add all ingredients to the small bowl of a food processor or small blender and blend until a paste has formed.
To make the Tahini yoghurt dressing
  1. Mix the tahini, yoghurt, lemon juice and salt until well combined and smooth. If too thick, add some water a tablespoon at a time to thin.
To make the pizza
  1. Add a tablespoon of oil to a heavy based, oven proof frypan. Add the zucchini and garlic and cook, stirring occasionally, until golden on both sides. Remove from the pan and sit to the side.
  2. Add another tablespoon of oil to the same pan, and pour in the pizza dough batter.
  3. Lower to medium heat and allow to cook until its browning and pulling away from the sides – around 8 minutes. The top should be set before you flip it.
  4. Use a spatula to help slide the socca onto a plate, and then flip it and place back in the frypan and cook another 5 minutes.
To assemble the pizza
  1. Spread the harissa over the socca and then top with the Parmasen. Arrange the zucchini over the top, and sprinkle with 75g crumbled feta.
  2. Bake in the oven until the top is brown, around 6 - 8 minutes.
  3. Remove from oven, sprinkle with 2 Tbsp each roughly chopped parsley and fresh coriander and drizzle with tahini dressing. Sprinkle with za’atar.
Recipe by to her core at