Andorra

The dish

Coca de recapte is a Catalan flatbread. Think of a thin pizza without the cheese, topped with roasted red peppers, eggplant, and onion. I added zucchini, feta, and a little honey to mine.

What we thought

What’s not to love about a veggie-centric breakfast pizza? It’s so good. 5/5.

Ingredients and directions

I split this recipe into two and made part of it the night before. Doing so, made breakfast fast and easy. I cooked this one in a pizza oven but you can easily make it in the oven.

Ingredients

• 2 large red peppers
• 4 ripe tomatoes, halved
• 4 garlic cloves, minced
• 1.5 tsp salt
• 1/2 tsp paprika
• 3/4 tsp Italian seasoning
• 1.5 cups flour
• 3/4 tsp salt
• 1/2 tsp instant yeast
• 3 tbsp olive oil
• 1/2 cup warm water

Directions

1. Roast the peppers: Preheat oven to 450°F. Cut the red peppers in half, remove seeds, place cut-side down on a baking sheet. I like to rub my peppers in a little olive oil but you could roast without it. Roast 25–30 minutes until skin is blackened and blistered. Remove the skin after the peppers cool and cut into strips. Refrigerate until ready to use.
2. Make the tomato base: Grate the tomatoes on a box grater into a pot, discarding the tomato skins. Add the garlic, 1.5 tsp salt, paprika, and Italian seasoning. Cook over a medium heat until reduced into a sauce. The time depends on how wet your tomatoes are. Mine took about 10 minutes. Taste the sauce and adjust the seasoning based on preference. I like a lot of flavor so I added about another half tsp of Italian seasoning and about a half tsp more of salt, but this is based on how you like your tomato sauce.
3. Make the dough: Combine the flour, 3.4 tsp salt, yeast, olive oil, and water. Knead until smooth. You may need more water, depending on your flour. Mine took about another 1.4 cup to come together. You want to knead it until the dough is smooth and seems like pizza dough. Wrap the dough up and put it in the fridge. If you’re making everything the same day, skip the fridge and let it rise for 30 minutes instead.

Assemble the Coca de Recapte

Toppings

• Zucchini
• Eggplant
• Red Onion
• Green olives
• Feta
• Prosciutto
• Honey
• Feta
• Fresh basil

Directions

1. Heat your oven to 450F. Take the dough out of the fridge and leave at room temperature for at least 20 minutes.
2. If you are using zucchini, eggplant, or red onion, cut these ingredients into very thin slices. So thin that you can almost see through them. Then, sauté these ingredients over a lot heat until soft. I use about half a tablespoon of butter with 1 zucchini and half a red onion. My wife doesn’t like eggplant so I skipped that (even though it’s the traditional topping). Cook on the low heat for about 20 minutes until they are soft.
3. Roll out the dough. On a floured surface, roll the dough into a thin crust.
4. Top the coca: Spread the tomato base over the dough. Arrange the red peppers on top plus any of the other sautéed vegetables. Drizzle about 1 tsp of honey over the entire coca. You can add the prosciutto here, but it may get pretty dark during the cooking. I added mine about half way though the cooking process.
5. Base the coca in the hoven for 15 minutes or until the edges are golden brown and the coca is crispy.
6. Finish by adding the fresh basil and feta. Serve immediately.

One last comment - go light on the toppings. Less is more and too many toppings end up detracting from the crisp crust.