Coca De Recapte
Author: Pizza Today
Recipe type: pizza
Ingredients
- 15- to 19-ounce doughball
- 10-15 ounces of aged Manchego cheese
- The roasted vegetables (recipe below)
- 1 small bunch cilantro
- Optional white anchovy
- Optional drizzle of salsa verde and dollops of ricotta
Instructions
- Using your proprietary 15- to 19-ounce dough, form a long football-shaped pizza.
- If you want a more traditional Coca, make a longer, paddle-like pizza.
- Place the Manchego cheese on the pizza then either place the strips of vegetables diagonally across the pizza or toss the strips helter-skelter.
- Cook in your proprietary oven until golden brown and cooked through.
- Top the steaming coca with the (optional) ricotta dollops, white anchovy or salsa verde and enjoy.
Roasted Vegetables for Coca De Recapte
Author: Pizza Today
Ingredients
- ¼ cup extra virgin olive oil
- 1 sweet green pepper
- 1 sweet red pepper
- 1 medium sized eggplant, pierced all around with a fork
- 1 medium sized onion, cut in quarters from hemisphere to hemisphere, then again to eighths
- 1 ripe tomato diced
- 15 Kalamata olives, cut in half
Instructions
- Use half the oil to coat the peppers, the eggplant and the onion and place in a pan to either pass through your conveyor oven or into your deck oven at 475 F. (Do not cut the peppers. You may have to smash them down to fit.)
- Cook for approximately 10 minutes, then turn the veggies so they don’t burn on bottom.
- Cook for another 15 to 20 minutes. The peppers should reveal several burnt areas and several “cracks” will have appeared from escaping steam. The eggplant should look like it has imploded and is steaming, and the onion will look wilted.
- Pull the cooking vegetables out and place in a medium lexan or lidded bowl to steam for 30 minutes. They will continue to steam and cook through.
- Pull the vegetables from the oven and scrape the skin off the pepper. This may take a knife, but if some is left in spots, don’t worry.
- Cut the top off of the peppers, split and de-seed, then julienne into long strips.
- Place in a bowl with the excess olive oil.
- Cut the top off the eggplant and then into quarters the length of the vegetable.
- Take a knife (or your fingers if it is very cooked) and cut between the inside of the skin and the flesh.
- Cut the eggplant into strips. (You may have to discard large pockets of seeds.) Add to the oiled bowl.
- Cut the onion into strips and add to the bowl along with the Kalamata peppers and tomato.
