6 tbsp Pizza Sauce (We like to use plain tomato paste!)
4 tbsp Pesto Sauce (optional)
1 cup Kale Coarsely Chopped
¾ cup Onion Sliced
½ cup Asparagus Cut in 1-inch Pieces
2 Portobello Mushrooms; Stemmed, Cut in Half, and Sliced
1 tbsp Olive Oil or Avocado Oil
Non-Vegan Alert! If desired, ½ cup of shredded part-skim Mozzarella
Make the Crispy or Soft Socca (recipe found here). If using the Crispy Socca, shorten the cook time to 5-6 minutes and flip it onto a baking sheet lined with parchment paper.
Add oil to a pan and sauté the onion and mushroom for 7 minutes or until the onion is slightly transparent. Add Kale and lightly sauté (about 1-2 minutes).
Spread the pizza sauce and the pesto sauce evenly over the pre-made Socca. Arrange the kale, onion, mushroom and asparagus on the Socca. Season with salt and pepper. If using, sprinkle the mozzarella evenly over top.
Bake for 15-20 minutes if using the Soft Socca or 5-6 minutes for the Crispy Socca.
Let it cool on the baking sheet for a few minutes before cutting and serving.