Zucchini, Feta and Sun-Dried Tomato Pesto Socca

Informations supplémentaires

40 min. | 524 kcal | easy | Vegetarian | Printable version

1. Make the pizza batter Preheat the oven to 450°F. In a large bowl, whisk the flour with the baking powder, spice mix, a pinch of salt and 1 ^2P | 1.5 ^3P cups of water. Place a big ovenproof pan (or 2 small) in the oven while it preheats, about 10-15 minutes.

2. Setup Chop the garlic. Cut the tomato into thin slices then cut these slices in 2 or 4 pieces. Peel the zucchini completely into ribbons. Toss the zucchini ribbons with the garlic and a drizzle of oil.

3. Bake the batter Remove the pan from the oven with oven mitts. Add a drizzle of oil to the pan and swirl it to coat the pan. Add the pizza mixture and cook in the oven for 10-12 minutes until the crust is golden brown.

4. Garnish the pizza Garnish the crust with the pesto, zucchini, tomato, salt, pepper and crumbled feta. Return to the oven for 8-10 minutes.

5. Plate your dish Toss the arugula with a drizzle of oil and balsamic vinegar to taste. Top the pizza with the basil and arugula. Bon appétit!

250mlChickpea Flour

30mlSpice Mix(nutritional yeast,dried oregano)

5mlBaking Powder

2unitSun-Dried Tomato Pesto

1unitZucchini(s)

1unitTomato(es)

1unitGarlic Clove(s)

40gArugula

0.5unitBasil

50gFeta Cheese

What you need ovenproof pan, bowls, whisk, spatula, vegetable peeler

524 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 42g

14%

fat 31g

48%

cholesterol 22mg

fiber 10g

40%

protein 21g

saturated 5g

25%

sodium 282mg

12%

sugar 12g

trans 0g