Pizza Nissa Socca, the missing recipe
Years ago, I found a recipe for pizza nissa socca in Gourmet magazine. I saved it, and made it a bunch of times. People love it.
Then I somehow lost my copy of the recipe. Naturally I googled it. I found a thousand recipes for dough with notations that it can be used for pizza nissa socca, but no recipe for the pizza itself, anywhere.
I've found my lost copy. I'm posting it here, with my notes, in hopes that eventually it will show up in Google searches for pizza nissa socca. It's really a great pizza. Socca is a chickpea flatbread-like snack popular in Nice. Its origins probably are Arab. As pizzas go, it's an unusual one, flavor-wise.
PIZZA NISSA SOCCA
Your favorite pizza dough, rolled or stretched thin.
1/2 cup tomato sauce.
2/3 cup finely diced cantal or munster cheese.
6 oz. jar of marinated artichoke hearts, drained, each piece cut into two or three bits.
2 large mushrooms, sliced very thin.
1/4 cup nicoise or other black, brined olives.
2 teaspoons drained capers, large preferred.
Olive oil, drizzled on.
Build the pizza in the order in which the ingredients are listed. Suitable substitutions or additions include feta, thin-sliced onions, anchovies, prosciutto or other thin-sliced ham or thin-sliced pepperoncini or other hot pickled peppers. I usually soak capers and (if using) anchovies, rinse well and press between paper towels to reduce the overall salt content of the pizza. Be especially careful that way if you use feta. A little thyme or oregano, fresh or dried, is nice too. Whatever you do, avoid overloading the pizza with topping ingredients. This is not your normal American pie.
Very interesting! One of the things I like about the recipe is the thin crust. What I dislike most about commercial 'le pizzerie' (plural in Italian) is the breadiness of the crust. I grew up on the South Side of Chicago in the 1950's before the explosion of corporate pizzerie, and the family owned places made thin crust pizza.