Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.

Socca Pizza with Pesto & Prosciutto

Name: Socca Pizza with Pesto & Prosciutto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: Chickpea Flour; Filtered Water; Extra-Virgin Olive Oil; Garlic Powder; Kosher Salt; Pesto; Asparagus; Peas; Radish; Burrata Cheese; Raw Arugula; Cured Prosciutto

Recipe by Jaclyn Irwin

Ingredients

Time

30m

Serves

Switch up your typical flatbread with this higher fibre version. Socca is a simple and savoury unleavened flatbread that’s cooked in the oven until crispy around the edges. I love making it because it’s quick and easy and you can top it with pretty much anything. Here it’s topped with pesto, fresh peas, asparagus, arugula, prosciutto and burrata. This is great for gluten free and low sugar conditions or diets.

Gluten-Free

Dinner

Ingredients

1 cup

Chickpea Flour

1 cup

Filtered Water

2 Tbsp

Extra-Virgin Olive Oil

1/2 tsp

Garlic Powder

1/4 tsp

Kosher Salt

1/3 cup

Pesto

1/2 lb

Asparagus

1" pieces

1/2 cup

Peas

2 small

Radish

sliced thin

1 small ball

Burrata Cheese

1 cup

Raw Arugula

4 slices

Cured Prosciutto

torn

Instructions

In a large bowl, combine the chickpea flour (sifted), water, olive oil, garlic powder and kosher salt. Whisk well. Set aside to sit for about 30 minutes.

Turn the oven to broil and place a large cast iron skillet in the oven for ten minutes.

Remove the skillet (using gloves, it’s hot) and pour in the socca batter. Tilt the skillet to even it out. Turn the oven to 425ºF.

Place the skillet in the oven for six to eight minutes, until just set.

Remove the skillet and spread the pesto on top. Then add the asparagus, peas and radish. Place back in the oven for 12 to 13 minutes.

Remove the skillet from the oven and turn the oven to broil (optional to crisp it up more) and place the skillet back in the oven for another 1 to 2 minutes.

Take the skillet out of the oven and let cool for a minute. Transfer to a cutting board using a spatula and top with burrata, arugula and prosciutto. Dollop extra pesto on top or a drizzle of olive oil. Garnish with salt and freshly ground pepper. Slice and serve.

Substitutions: No pork, omit the prosciutto. No dairy, use vegan pesto and omit burrata. No fresh peas, use frozen instead.