Aww yeah it is pizza time!
Isn’t pizza day the best day of the week? Friday was usually my family’s pizza day. My mom was too tired to cook by the end of the week, so we would call what I still think is the BEST pizza in the country (that’s right, in little old South Jersey I have found pizza that absolutely crushes any pie I’ve had in NYC) But hey, I’m all about not limiting pizza Friday to just Friday. Actually you know what the best day of the week would be for pizza day? How about everyday!
A girl can dream.
And why stop there? Why not expand our understanding of pizza to include different crusts, different sauces, and different toppings? You know, beyond the classic tomato sauce and cheese combo? Whenever I think about that, I always think back to the dessert s’mores pizza at Max Brenner’s. If you’ve never been to a Max Brenner’s, I advise you to look upon the dessert pizza. Y’all, this pizza is intense. It has chocolate sauce, chopped hazelnuts, peanut butter, and marshmallows. All on a regular pizza crust. I say look upon because it is a total sugar bomb and left me jittery for about 4 hours. I feel like it is something you should try once, but potentially never order again.
Maybe it’s because I had this with a mug of hot chocolate… Yeah that is definitely why.
Nowadays, you can get pizza with just about anything! Really! I am a big fan of those pizzerias that have the wacky combinations. You know, broccoli rabe and peppers and a fried egg? Oh yeah, that sounds like my kind of pie. This movement towards pizza acceptance is what made me really inspired to create this brunch/lunch beauty of a pie.
And with that, on to pizza!! I have been planning on sharing this pizza for a while, but today just seemed like the perfect time. To me, pizza is celebration food, and with spring here and the week just ahead of us, this pizza seemed to fit just perfectly for today. It would be perfect for a spring brunch with the girls, because it is light, creamy, and oh so yummy. It seriously doesn’t feel like you’re eating healthy (but ya are. Ya are!)
Plus it offers as a good counterbalance for all of those leftover peeps.
We’re using socca here as the crust. I’ve made socca on the blog before, and y’all have raved about it. It offers a great, gluten-free, high protein alternative to a traditional pizza crust. And personally, I think it’s better… just saying.
And then we get to the sauce. Because I was on that light and delicious state of mind, I made a lemon dill sauce using Chobani Whole Milk Yogurt. If y’all are stuck in the 0% fat craze, I urge you to grab yourself a taste of this full fat stuff. It really does make the sauce for the pizza. With the lemon and dill in there, you will wonder if accidentally stepped into your favorite Nordic country.
If y’all want to meet up there, mine is Denmark.
The pizza is topped high with arugula, smoked salmon, dill, capers, and preserved lemon (optional but highly recommended. I get mine at Trader Joe’s). It is just such a fresh and delicious take on classic flavors that you will go HAM for (except not, because you’ll be eating salmon.)
Serves 2 as a meal, 4 as an appetizer
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1/3 cup whole milk Chobani yogurt
- 1-2 ounces soft goats milk cheese
- ½ lemon, juiced
- 1 teaspoon freshly chopped dill
- salt+ pepper
- 1 cup chickpea flour
- 1 cup water
- 1 tablespoon olive oil
- salt + pepper
- 3-4 ounces of smoked salmon
- ½ tablespoon capers, rinsed and drained
- 1-2 slices preserved lemon, rinsed (optional)
- Handful of arugula
Preheat the oven to broil. Stick the cast iron 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. ghee or coconut 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. The mixture will begin to cook as soon as it hits the pan, so work quickly to swirl it around. 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, arugula, smoked salmon, capers, and preserved lemon, if using. Cut into squares. EAT
Let’s get hygge with it.
This post is in partnership with Chobani. All recipes, text and opinions are my own. Thanks for support TCV and the brands that help make this site possible!