“Coca is a Spanish-Mediterranean pizza, baked with a Mallorcan topping of sweetened red peppers dusted with confectioner's sugar. This is a cross between a dessert tart and a savory pizza from Barcelona. Enjoy it with a glass of crisp chilled rose. This recipe has been adapted to use store-bought pizza dough and roasted peppers from a jar with excellent results. For best results, buy your dough from a pizzeria. If the confectioner's sugar topping seems too unorthodox, feel free to omit it, but not without trying it first! Adapted from the "The New Spanish Table" cookbook.”
READY IN:
35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons olive oil, plus more for brushing the coca
  • 1 medium white onion, quartered and thinly sliced
  • 4 cups roasted peppers in oil, thinly sliced and drained (from four 14-to 16-oz jars)
  • 5 tablespoons granulated sugar
  • 2 tablespoons sherry wine vinegar, preferably aged (or best quality red wine vinegar)
  • kosher salt
  • all-purpose flour, for dusting the rolling pin
  • 1 lb store-bought pizza dough, thawed if frozen
  • confectioners' sugar, for dusting the coca

Directions

  1. Heat the 2 tablespoons olive oil in a large skillet over medium-low heat. Add the onion and cook until limp but not browned, 5 to 7 minutes, stirring occasionally. Add the roasted peppers and cook for about 5 minutes, stirring.
  2. Add the granulated sugar, vinegar, and 2 tablespoons water and stir until the sugar dissolves. Cover the skillet, reduce the heat to low and cook until the liquid is reduced, about 10 minutes, stirring from time to time. Season with salt to taste and let the pepper mixture cool completely.
  3. Place an oven rack in the center and preheat to 450º. Lightly brush a 17-by-11-inch baking sheet with olive oil.
  4. Lightly flour a work surface. Using a floured rolling pin, roll out the dough so it is roughly the size of the baking sheet. Transfer it to the oiled baking sheel and brush it with olive oil. Spread the filling evenly on top.
  5. Bake the coca on the center rack until it is light golden and baked through, 18-20 minutes. Let the coca cool to warm (or make the coca ahead, which actually adds to its flavor; reheat it gently before serving). Cut the coca into rectangles (Kitchen scissors work well here), dust lightly with confectioner's sugar, and serve at once.

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