This authentic Majorcan Coca is a rustic, open-faced flatbread that captures the essence of Mediterranean cooking. The dough is simple and elastic, allowing it to stretch into an irregular rectangle that puffs up beautifully in the oven. The topping is a vibrant mix of sauted onions, garlic, red bell peppers, and tender Swiss chard, all coated in olive oil. The result is a dish with a crispy, golden crust and a savory, slightly sweet vegetable topping. Its perfect for a casual lunch, a light dinner, or as part of a tapas spread. Unlike traditional pizza, the focus here is on the fresh vegetables and the quality of the olive oil, making it a healthier yet deeply satisfying option for weeknight meals or entertaining.
Majorcan ‘Pizza’ (Coca
Description
This authentic Majorcan Coca is a rustic, open-faced flatbread that captures the essence of Mediterranean cooking. The dough is simple and elastic, allowing it to stretch into an irregular rectangle that puffs up beautifully in the oven. The topping is a vibrant mix of sauted onions, garlic, red bell peppers, and tender Swiss chard, all coated in olive oil. The result is a dish with a crispy, golden crust and a savory, slightly sweet vegetable topping. Its perfect for a casual lunch, a light dinner, or as part of a tapas spread. Unlike traditional pizza, the focus here is on the fresh vegetables and the quality of the olive oil, making it a healthier yet deeply satisfying option for weeknight meals or entertaining.Ingredients
Directions
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Place each loaf of thawed bread dough in a separate bowl.
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Add 1 tablespoon of olive oil to each bowl and season with 1/4 teaspoon black pepper.
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Knead the dough in the bowl for about 3 minutes until the oil is fully incorporated.
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Cover the bowls and let the dough rest for 10 minutes.
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Oil two baking sheets and set aside.
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Turn out each dough onto a floured surface and knead briefly for 1 minute.
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Roll out the dough with a floured rolling pin into an irregular rectangle, stretching as necessary.
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Transfer each dough rectangle to a prepared baking sheet and brush with 1 tablespoon of olive oil.
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Let the dough rise uncovered in a warm, draft-free spot for about 30 minutes until puffy.
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Preheat oven to 400F (200C).
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While the dough rises, heat 3 tablespoons of olive oil in a large skillet over medium heat.
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Add the chopped onions and minced garlic, and saut for 1 minute until fragrant.
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Add the chopped red bell peppers and Swiss chard ribs, and saut for about 10 minutes until tender.
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Add the Swiss chard leaves and saut for about 3 minutes until wilted and coated in oil.
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Season the vegetable mixture with salt and pepper to taste.
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Make small indentations all over the surface of the risen dough with your fingers.
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Brush the dough lightly with any remaining olive oil.
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Spread the sauted vegetable mixture evenly over the dough, leaving a 1-inch border.
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Bake in the preheated oven for about 25 minutes until the crust is golden brown.
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Remove from oven and serve warm or at room temperature.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 133.0kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 245.5mg11%
- Total Carbohydrate 24.5g9%
- Dietary Fiber 1.4g6%
- Sugars 2.5g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the frozen dough is completely thawed before kneading to avoid tearing.
If you do not have Swiss chard, spinach or escarole can be used as a substitute.
This coca can be served warm or at room temperature, making it a great make-ahead option for parties.
For a richer flavor, you can add a layer of tomato sauce underneath the vegetables.
