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Nizza Pizza
 
RecipeBeef Cuts
Nizza Pizza
Socca, a southern-French crepe made of chickpea flour, is the signature snack of Nice. Top it with olive relish, peppers, aioli, hummus and ribbons of flavorful Denver Steak—one of the many new beef value cuts—and turn a humble pancake into a pizza with high-steaks profit power.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Socca: 
Whisk together flours and salt; whisk in water until smooth. Whisk in olive oil just until combined. Let stand at least 1 hour. Just before using, whisk gently and thin with additional water, if necessary, for light cream consistency.

Heat 1/2 Tbsp canola oil in 12-inch nonstick sauté pan over medium-high heat until hot. Add 3/4 cup batter, swirling pan to form an even Socca. Cook 4 to 5 minutes or until browned on bottom; turn Socca and cook 3 to 4 minutes or until cooked through and browned on second side. Repeat with remaining batter and oil to make 24 pancakes. Stack between layers of parchment paper.

Yield: 24 Socca
Azure Farm chickpea flour2 lb, 3 ounces
All-purpose flour1 1/4 pounds
Kosher salt2 tablespoons
Water3 3/4 quarts
Olive oil1 1/4 cups
Canola oil1 1/2 cups
Green Olive Relish: 
Combine all ingredients in large bowl; mix well. Cover and refrigerate at least 1 hour; stir before using.

Yield: about 1-1/4 quart
Pitted green olives, 1/8-inch dice3 cups
Celery, 1/8-inch dice3 cups
Capers, coarsely chopped6 tablespoons
Chopped fresh mint6 tablespoons
Roasted garlic oil3 tablespoons
Extra-virgin olive oil3 tablespoons
Kosher salt3/4 teaspoon
Black pepper1/4 teaspoon
Pepper Relish: 
Roast peppers until tender; peel, seed and cut into 3/4 x 1-1/2-inch pieces. Season with salt and pepper.

Heat oil and garlic in small pan until garlic starts to sizzle and is fragrant; add rosemary and remove from heat. Add basil to peppers; pour oil mixture over pepper mixture and mix well. Cover and refrigerate at least 1 hour.

Yield: 1 quart
Red bell peppers2 pounds
Kosher salt as needed
Black pepper as needed
Extra-virgin olive oil1/4 cup
Thinly sliced garlic1/3 cup
Rosemary branches, 3-in pieces4 each
Basil leaves15 each
Aioli: 
Whisk together mayonnaise and garlic. Cover and refrigerate until ready to use.

Yield: 1-1/2 cups
Mayonnaise1 1/2 cups
Fresh garlic purée1 1/2 teaspoons
Hummus: 
Purée 7-1/2 cups chickpeas with remaining ingredients in blender or food processor until smooth. Stir in remaining chickpeas, adding reserved liquid for desired consistency, if necessary.

Yield: 2 quarts
Canned chickpeas, drained (reserve liquid)2 1/2 quarts
Extra-virgin olive oil1 1/4 cups
Fresh lemon juice2/3 cup
Minced roasted garlic1/3 cup
Kosher salt1 1/2 tablespoons
Fresh garlic purée1 tablespoon
Sesame oil1 tablespoon
Black pepper1/2 teaspoon
  
Per order:

Season 1 steak with salt, pepper and garlic powder. Heat 1 tsp oil in sauté pan until hot. Add steak; cook to medium rare to medium doneness. Carve into 1/4-inch thick slices.

Heat half sheet pan under salamander until hot. Place 1 Socca on hot sheet pan. Place under salamander and cook until heated through and edges are crisp. Transfer to serving plate.

Arrange steak slices on Socca; garnish with 3 Tbsp Green Olive Relish, generous 2 Tbsp Pepper Relish, 1 Tbsp Aioli and several micro mint sprigs, as desired. Warm 1/3 cup Hummus; garnish with olive oil and paprika. Serve on side.
Beef Chuck, Under Blade, Center Cut Steaks (Denver Cut steak), 6 to 8-ounce portions, cut 3/4 inch thick (IMPS/NAMP 1116G)24 each
Kosher salt as needed
Black pepper as needed
Garlic powder as needed
Canola oil1/2 cup
Micro mint sprigs as needed
Paprika as needed
Olive oil as needed
  
* Beef Denver steaks are cut from any portion of the serratus ventralis muscle as described within NAMP 116G and made into steaks by slicing across the grain. Denver steaks are also referred to as Beef Chuck Under-Blade Center Cut Steaks.
  


Nutrition information per serving: 1126 calories; 75 g fat(13 g saturated fat; 42 g monounsaturated fat); 110 mg cholesterol; 1752 mg sodium; 64 g carbohydrate; 11.3 g fiber; 50 g protein; 12.8 mg niacin; 1.4 mg vitamin B6; 7.5 mg vitamin B12; 8.6 mg iron; 62.8 mg selenium; 13.8 mg zinc; 180.4 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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