This smoked salmon socca (chickpea flatbread) pizza from The Cutting Veg is so delicious! It tastes like a cream cheese and lox inspired breakfast pizza, and the combination of  whole milk yogurt and salmon used in this recipe makes it so filling (and nutritious!)

Sharing her recipe (with my modifications) below.

Ingredients

Socca:

• 1/3 cup whole milk yogurt
• 1 tsp freshly chopped dill (or Gourmet Garden dill paste)
• ½ lemon, juiced
• salt+ pepper
• 3-4 ounces of smoked salmon
• Handful of spinach

Instructions:

• Preheat the oven to broil. Stick the skillet in the oven to preheat for about 10 minutes.
• Meanwhile, in a small bowl, whisk together the chickpea flour, salt, pepper, water, and olive oil. Allow to rest for 10-15 minutes to minimize air bubbles.
• Take the pan out of the oven and coat with either a coconut oil spray, coconut oil, or olive oil. Pour the chickpea and water mixture into the hot pan (make sure the pan is hot) and tilt the pan to coat the bottom of the pan with the chickpea mixture. Once you have it evenly coated, place the pan underneath the broiler for about 5 minutes, or until the socca is golden and browned along the edges.
• While the socca is baking, mix together yogurt, lemon, dill, salt and pepper. Set aside for 10-15 minutes to allow the flavors to come together.
• Take out the socca and place on a plate. Top with yogurt sauce, spinach, smoked salmon, and chopped cherry tomatoes, if using. Cut and enjoy!

Modifications (*)

1. Completely forgot to put the soft goat cheese. The recipe for the yogurt sauce still tasted delicious without it!
2. The Cutting Veg uses arugula, but I used spinach instead (since this is what I had at home)
3. Didn’t add capers as the original recipe suggests since I don’t like them. These are added at the end as a topping if you would like to include them.
4. Didn’t add preserved lemon because I didn’t have this at home.
5. Didn’t add freshly chopped dill, I used the Gourmet Garden dill paste because that was the only dill at home
6. I don’t have a cast iron skillet (as the recipe recommends), so I used a regular skillet. Socca still cooked fine!
7. The original recipe specifies Chobani whole milk yogurt, but any whole milk greek yogurt should do just fine.