Majorcan 'pizza' (coca)

1 servings

Ingredients

Quantity Ingredient
2 eaches 1 Lb frozen bread doughs thawed
9 tablespoons Olive oil
½ teaspoon Black pepper
2 mediums Onions, chopped
5 larges Garlic coves, minced
2 larges Red bell peppers, chopped
1 bunch Swiss chard, ribs removed and thinly sliced. Leaves thinly sliced

Directions

Place each loaf of bread dough in a separate bowl. Add 1 Tbsp of oil to each bowl, season each with ¼ tsp pepper. Knead each in the bowl until the oil is well incorporated, about 3 minutes. Let dough rest in the bowl for 10 minutes.

Oil two baking sheets. Turn out dough on to a floured surface and knead 1 minute. Roll out with a floured rolling pin into an irregular rectangle, pulling and stretching the dough as necessary. Transfer to a prepared sheet and brush with 1 Tbsp of oil. Let dough rise uncovered in a warm draft-free spot about 30 minutes (until puffy).

Preheat oven to 400 F. Heat 3 Tbsp of oil in a large skillet. Add the onions and garlic, saute for 1 minute. Add bell peppers and chard ribs and saute until tender, about 10 minutes. Add chard leaves and saute until wilted (about 3 minute) and coated with oil. Season with salt & pepper.

Make indentations all over the dough with your fingers. Brush with olive oil. Spread vegetables over the dough leaving a 1" border. Bake until golden about 25 minutes. Serve warm or room temperature.

Cocas are a traditional street food in Palma, Spain. The name comes from the Latin verb coquere, meaning to cook. These are usually eaten as a snack but make a great appetizer to a meal. I have also made these using arugula lettuce instead of the chard. And of course you can use your favorite home-made bread or pizza dough instead of frozen dough.

Adapted from: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' (Majorca) Typed by: Bob 8-{) Submitted By ROBERT WHITE On 04-22-95

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