At my first dinner in a restaurant with a gluten-free menu, socca pizza was featured, and I was thrilled with this use of the flatbread. The versatile wrapper is pleasantly soft and is easy to put together.
Aged Gruyère or Comté cheese, 2½cups (about 7oz/220g) coarsely grated
Fresh basil, ⅓cup (½oz/15g) chopped
Preheat the oven to 325°F (165°C). Prepare the socca according to the recipe. Meanwhile, in a large nonstick skillet over medium-high heat, warm the oil. Add the pepper flakes and then the squash and red onion. Sprinkle with salt and black pepper. Sauté until the squash is tender-crisp, about 5 minutes. Add the vinegar and stir until evaporated. Remove from the heat. Taste and adjust the seasoning.
Remove the socca from the oven, and sprinkle the cheese over. Divide the squash mixture among the socca. Return to the oven and cook until the cheese melts, about 4 minutes. Transfer 1 socca to each of 4 warmed plates. Sprinkle with basil and serve right away.