“On its own, Trampo is a classic Mallorcan salad of finely diced tomatoes, sweet onion, and pepper made soupy with good olive oil and some vinegar, and often eaten with a spoon and bread for dipping. Drained, it's frequently used for topping flatbreads, making for one of the island's most popular cocas. The trampo is delicious plain but you can also cap it with anchovy fillets or add some black olives to the mix. Once it's baked, squares of coca make a breat base for a slice of good cheese or ham. Chopping the vegetables fine to the point of mincing is important here-besides being traditional, it also helps the topping bake through faster. Adapted from the cookbook, " The New Spanish Table". Prep time includes standing time.”
READY IN:
1hr 17mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs ripe sweet tomatoes, peeled, seeded, and diced as finely as you can
  • 1 pinch sugar (optional)
  • 1 dash red wine vinegar (optional)
  • 1 medium white onion, diced as finely as you can
  • 1 red bell pepper, cored, seeded, & diced as finely as you can
  • 14 cup fragrant extra virgin olive oil, plus more for drizzling
  • 6 garlic cloves, crushed with a garlic press
  • coarse salt & freshly ground black pepper (kosher or sea)
  • all-purpose flour, for dusting the work surface
  • 1 lb store-bought pizza dough, thawed if frozen

Directions

  1. Place the tomatoes in a fine sieve and let them drain for 20 minutes. Transfer the tomatoes to a large mixing bowl and taste them. If they are too acidic or seem to lack flavor, add the sugar and/or vinegar to heighten the flavor.
  2. Add the onion. Italian peppers, red pepper, olive oil and garlic and toss to mix. Season with salt and black pepper to taste. Let the trampo stand for at least 15 minutes.
  3. Meanwhile, place an oven rack in the middle and preheat to o425º.
  4. Generously brush a 17-x-11-inch baking sheet with olive oil. Lightly flour a work surface. Using a floured rolling pin, roll out the dough so it is roughly as large as the baking sheet. Prick the dough all over with the tines of a fork and bake it on the center rack until half done, about 12 minutes.
  5. Remove the coca crust from the oven. Take a handful of the trampo and press it against a fine sieve to squeeze out the excess moisture, then spread the trampo over the dough. Repeat with the remaining trampo, spreading it over the crust in a thick even layer. Bake the coca until the vegetables are soft and lightly charred, about 30 minutes. Halfway through baking, drizzle a little olive oil over the vegetables.
  6. Let the coca cool to room temperature, then cut into squares and serve.

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