Socca is a kind of crepe made with chickpea flour. It makes a delightfully delicate pizza crust. Try adding chopped herbs or spices to the batter before baking. It’s an Italian tradition to crack an egg onto a pizza and bake until it is just slightly set. When you cut into the pizza, the liquid yolk runs onto the crust and adds to the flavor.

Socca Crust

Makes about four 8- to 10-inch pizzas

Preparation time: 40 minutes plus at least one hour to let batter rest


  • 1 cup chickpea flour
  • 1 cup cold water
  • 1 tbs. extra-virgin olive oil, plus 2 tbs. to oil the pan
  • 1/2 tsp. salt
  • Freshly ground black pepper to taste


  • 1 lb. raw ground chorizo sausage
  • 1 bunch Swiss chard, washed, tough stems removed, and coarsely chopped
  • 4 eggs
  • Salt and freshly ground black pepper to taste

Make the crust:

In a medium bowl, whisk all the ingredients together.

So the flour can absorb the water, let the mixture rest covered on the counter at least one hour if you’re using the crust that same day (and up to two days in the refrigerator).

Heat an 8- or 10-inch cast-iron skillet over medium-high heat, and drizzle with some of the reserved olive oil. Pour in 1/2 cup of the batter and swirl to evenly coat the pan.

Cook the socca until the edges are dry, then gently flip to cook the other side.

Repeat three more times with additional batter. Place the four socca crusts onto baking sheets.

Preheat the oven to 400 degrees F.

Prepare the toppings:

Crumble the sausage onto a baking sheet and bake until it is cooked through. Toss the Swiss chard onto the baking sheet with the chorizo and bake another five minutes to wilt the greens. Arrange the greens and chorizo on the pizza crusts, creating a slight divot in the center for the egg.

Top each pizza with a cracked egg, and bake for about 10 minutes or until the egg is just set.

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