Greek-Style Farinata (Socca) Pizza Recipe
This delicious crispy crust makes the perfect base for these Greek-inspired toppings.
Ingredients
- 1 10-12 inch farinata (socca), cooked
- 2-3 tbsp sun-dried tomato pesto
- ½ cup shredded mozzarella cheese
- 8 pitted Kalamata olives, roughly chopped
- ¼ red onion, sliced in thin slices
- ¼ cup crumbled feta
- 1 tsp dried oregano leaves or 1 sprig fresh,
- leaves only, chopped
Instructions
- 1
Once the farinata crust is cooked and comes out of the oven, loosen it from the pan using a flexible spatula or offset spatula. Leave it in the pan or transfer it to a parchment-lined cookie sheet (do this if you are making multiple pizzas).
- 2
Turn the oven to 425˚F.
- 3
Spread the pesto all over the of the farinata, leaving a 1-inch border. Sprinkle the farinata with the mozzarella cheese, olives and onions, and top with the feta.
- 4
Cook for 8-10 minutes or until the cheese is bubbling. Remove from the oven and sprinkle with oregano.
- 5
Let cool for 2-3 minutes and slice. Makes 4 small pizza slices.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Greek-Style Farinata (Socca) Pizza?
This Greek-Style Farinata (Socca) Pizza recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 8 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this greek-style farinata (socca) pizza?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.