Go Back
–+ servings
overhead view of Catalan coca - Spanish pizza
Print Recipe
5 from 3 votes

Catalan coca (Spanish pizza)

There may not be tomatoes or cheese, but this Catalan coca (Spanish pizza) is one tasty slice.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Lunch, Snack
Cuisine: Spanish
Servings: 2 (or 4 as more of appetizer)
Calories: 838kcal
Author: Caroline's Cooking
Save

Ingredients

For the base

  • 1 cup all purpose flour plain flour
  • 1 cup white bread flour or additional all purpose also ok
  • 1 teaspoon fast-acting dried yeast also called instant yeast
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 tablespoon olive oil
  • ⅔ cup water warm, or a little more if needed

For the topping

  • 1 onion
  • 1 red pepper or 2 if smaller
  • 4 tablespoon olive oil
  • 1 teaspoon paprika
US Customary - Metric

Instructions

Ahead of time

  • To make the base, put the flours, yeast, salt and sugar in a large bowl and mix together. Make a slight well in the middle and add the oil and water and carefully mix together into a dough. It should be slightly wet and sticky. Tip the dough out onto a floured surface and knead for about 5 minutes, stretching the dough away from you with the back of your hand, folding the stretched part over on top of the rest of the dough, turning 90 degrees then repeating. Add a little more flour as you go, if needed. After around 5 minutes it should stop feeling sticky. Clean out the mixing bowl, lightly oil it then form the dough into a ball and put it in the bowl. Cover with cling film/plastic wrap and leave it to rest somewhere warm room temperature for about an hour, possibly more, until it doubles in size.
  • While the dough is rising, prepare the topping. Thinly slice the onions and peppers. Warm the oil in a medium skillet/frying pan and cook the onions, stirring regularly, over a medium heat until softening. Add the peppers then continue to cook until the onions are starting to caramelize (becoming very soft and going slightly brown but not burning) and the peppers are soft. Set aside. 

As ready to cook

  • When ready to make the coca, preheat oven to 425F/220C. Put baking sheets in the oven to allow them to pre-heat.
  • Knock back the dough (prod with your fingers after turning it out of the bowl) and divide into 2 (alternatively, you can make one large pizza or more smaller). Keep the piece(s) you are not working with to one side, covered, while you work on the one pizza.
  • Stretch out the pizza dough into a circle or rectangle, as you prefer, and as suits your baking sheet/tray. Roll it about as thin as you can and transfer to a piece of parchment paper. Repeat with the remaining dough.
  • Top the cocas with the onion-pepper mixture then sprinkle over the paprika. Bake for approx 10-12 minutes until the base is lightly brown. Trim off any burnt pieces of onion, if you have any, and serve.

Notes

Note: timings do not include rise time.
The pictures show a half quantity being made, so one coca that works as one large portion, or two or more to snack on.

Nutrition

Calories: 838kcal | Carbohydrates: 107g | Protein: 18g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Sodium: 605mg | Potassium: 419mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2365IU | Vitamin C: 80mg | Calcium: 43mg | Iron: 4mg