Crisp Socca with Burrata, Greens, and Olive Dressing


Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

I discovered that socca, a chickpea-based flatbread, makes a wonderful base for creamy burrata cheese. The batter can be whisked together and used right away, but it’s even better if it stands for at least 30 minutes.


  • Pitted Kalamata olives, ¼ cup (1 oz/30 g)
  • Extra-virgin olive oil, cup (3 fl oz/80 ml)
  • Red wine vinegar, 2 tablespoons
  • Freshly ground pepper
  • Arugula or baby greens, 4 cups (about 4 oz/120 g)
  • Crisp Socca
  • Burrata cheese, two 4-oz (125-g) balls


  1. Place the olives in a food processor and process until finely chopped. Add the oil and vinegar and process to blend to make a dressing. Season to taste with pepper (the olives probably contain enough salt already).
  2. Place the arugula in a large bowl. Add half of the dressing and toss to coat the leaves well.
  3. Turn the browned socca out onto 2 plates. Slice the burrata and spread over the socca. Drizzle with the remaining dressing, and then top with the dressed greens and serve right away.