Something I've been wanting to try with socca is using it as a pizza base, and tonight I did just that. And it almost worked. The results were delicious, but the texture was kind of like a pizza-shaped cake. Or like the time Terrill opened up a can of asparagus and served it on a plate with crackers: what came out of the can was asparagus-shaped, but had the texture of shaving foam.
I think I didn't quite cook the base enough before I put my toppings on it (chorizo, mushrooms, tomato sauce, mozzarella). Next time, I cook the socca all the way through and then put the toppings on.
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