Pizza and Turkish flatbreads
Coca, Catalonia’s traditional thin-crust flatbread, is a practical way to use leftover roasted vegetables. The olive-oil dough is rolled thin and bakes up light and crisp under the vegetables.
Dissolve the yeast in warm water. Add the flour, olive oil and salt, then knead for 10 minutes.
Let the dough rest for 15 minutes, then roll it out into a thin rectangle.
Arrange the leftover roasted peppers and onion, along with the tomato slices, on top of the rolled-out dough.
Bake the coca in an oven preheated to 220°C / 430°F for 15 minutes, until the edges are browned.
Drain the vegetables before placing them on the dough; excess moisture can soften the bottom and make it harder to bake. Prick the dough with a fork before baking to prevent bubbles. Allergen: contains wheat (gluten).
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