Socca Pizza (chickpeas patties) with Pesto, Olives and arugula

Details

20 min

40 min

vegan

Seraphine
(BerlinKitchen)

Ingredients

150 g Rapunzel chick peas flour
300 ml water
2 tsp Rapunzel olive oil cold pressed
¾ tsp Rapunzel atlantic sea salt
½ tsp cumin
½ tsp rosemary, finely chopped

Topping:

3 mushrooms, sliced
½ bell pepper, seeds removed and cut in to stripes
1 rosemary twig
70 g Rapunzel pesto rosso, vegan
2 tbs Rapunzel kalamata olives violet, with stone in olive oil, stoned
3 Rapunzel dried tomatoes in olive oil, cut small
1 tbs Rapunzel capers in brine
1 handful of arugula salad
salt and pepper

Details

20 min

40 min

vegan

Seraphine
(BerlinKitchen)

Socca Pizza (chickpeas patties) with Pesto, Olives and arugula

Method

Preheat oven to 200°C. Oil an ovenproof frying pan and place in oven to preheat. Mix flour, water, olive oil and salt in a bowl - add cumin and rosemary. Set aside for half an hour.

Prepare a baking sheet with mushrooms, bell pepper and rosemary twig and drizzle with olive oil. Bake for 15 to 20 minutes in the oven. Remove the pan with thick kitchen gloves and pour in chickpea dough till about ½ cm height. Bake for about 15 minutes. Spread pesto on socca’s and prepare as desired with mushrooms, bell pepper, olives, dried tomatoes, capers and arugula. Serve warm and taste with salt and pepper.

Ingredients

150 g Rapunzel chick peas flour
300 ml water
2 tsp Rapunzel olive oil cold pressed
¾ tsp Rapunzel atlantic sea salt
½ tsp cumin
½ tsp rosemary, finely chopped

Topping:

3 mushrooms, sliced
½ bell pepper, seeds removed and cut in to stripes
1 rosemary twig
70 g Rapunzel pesto rosso, vegan
2 tbs Rapunzel kalamata olives violet, with stone in olive oil, stoned
3 Rapunzel dried tomatoes in olive oil, cut small
1 tbs Rapunzel capers in brine
1 handful of arugula salad
salt and pepper

Details

20 min

40 min

vegan

Seraphine
(BerlinKitchen)

Rapunzel Products

Chickpea flour, roasted

Olive oil extra virgin

Pesto Rosso, vegan

Kalamata olives violet, with pit in olive oil

Dried tomatoes in olive oil aromatic-spicy

Capers in brine

Atlantic sea salt fine