Mix sweet baby plum tomatoes, basil pesto and salty olives together and you will be transported to the Mediterranean sunshine with this pizza recipe. If you think this is a regular pizza then think again! Unlike normal pizza bases this one is packed full of protein from the chickpea flour used make the socca. Also, it’s meat-free and vegan, so perfect for your meat-free family meals or if you’re looking to cut back on your meat consumption.
Quorn Vegan Chicken Style Pieces are super tasty and have a similar texture and consistency as chicken. It’s a brilliant healthy alternative that is high in protein and fibre. Two weeks ago I was getting busy in the kitchen with the Quorn team cooking up a storm with this delicious socca recipe.
- 280 g Vegan Quorn Vegan Chicken Style Pieces , defrosted
- 6 tbsp . vegan pesto – red or green
- 4 tbsp . red chilli puree
- 1½ tbsp . olive oil
- 130 g baby plum or cherry tomatoes , whole or sliced
- 15 g capers , finely chopped
- 25 g black olives , whole or sliced
- 25 g green olives , whole or sliced
- Salt and freshly ground black pepper
- Torn basil leaves
- Fresh thyme leaves
- 4 tbsp . olive oil
- 2 tbsp . cider vinegar
- 360 ml soya milk
- 4 tsp Dijon mustard
- 2 cloves garlic , finely chopped
- 8 basil leaves , torn
- 1 tsp thyme leaves
- 240 g gram/chickpea Flour
- 1 tsp baking powder
In a small bowl, stir together the pesto and red chilli puree, using half stir into the Quorn Vegan Chicken Style Pieces, retaining the remainder to spread onto the soccas when cooked.
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
To make the soccas, combine olive oil, vinegar and milk in a medium bowl and stand for 2 minutes, then stir in the mustard, salt, pepper, garlic basil and thyme.
Stir in flour and baking soda until combined and stand for 15 minutes.
Brush a 24 cm/9½ in non stick frying pan with oil. Heat frying pan over a medium high heat add a quarter of the batter, using a ladle spreading the mixture until it covers most of the surface. Cook for 5-6 minutes on each side or until the socca is golden brown. Carefully turn and cook the other side, until golden brown. Place the soccas onto greaseproof paper on a baking tray. Repeat with the remaining batter.
Mix the chopped capers into the remaining pesto and chilli mix, spread the mixture on to each socca base. Top with the Quorn Vegan Chicken Style Pieces, halved tomatoes and olives. Cover with foil and bake for 15 mins or until piping hot, remove the foil for the last couple of minutes of cooking. Sprinkle over the fresh thyme and basil leaves and season to taste.
Once cooked it’s served best when garnished with fresh basil and thyme to really make those Mediterranean flavours pop. This recipe serves 4 and would work wonderfully paired with a side salad and sweet potato fries for a healthy and hearty dinner or by itself as a light lunch.
If you love this recipe then head on over to the for some more meat-free recipe inspiration.
Do you have a favourite Quorn product? What is your favourite meat-free meal?
*This is a commissioned post for Quorn. Quorn Mince, Quorn Vegan Chicken Style Pieces and Quorn Standard Sausages are a nutritionally healthy protein source. Protein contributes to a growth in and maintenance of muscle mass.