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.
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).
Place the arugula in a large bowl. Add half of the dressing and toss to coat the leaves well.
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.