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Coca Mallorquina (Spanish Pizza)
Coca Mallorquina (Spanish Pizza) is a traditional Spanish recipe for a classic dish of an open empanada with a yeasted dough base topped with garlic, tomatoes, courgettes, pine nuts and olives. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Spanish Pizza (Coca Mallorquina).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+60 minutes proving)
Serves:
2–4
Rating: 
Tags : Vegetarian RecipesVegetable RecipesSpain Recipes
Originating in Catalonia and the Balearics, cocas are open empanadas that are a bit like a pizza and which are cooked outdoors in communal stone or brick ovens. There are both sweet and savoury versions and the sweet versions are particularly popular on saints' feast days. This is a classic savoury vegetarian version from the island of Mallorca.
Ingredients:
300g strong, white, bread flour
1 sachet active, dried, yeast
pinch of sugar
1 1/2 tsp fine sea salt
2 tsp olive oil
For the Topping:
2 garlic cloves, crushed to a smooth paste with a little salt
4 large tomatoes, blanched, peeled, cored and very finely sliced
2 courgettes (zucchini), finely sliced with a mandolin
4 tbsp pine nuts
16 black olives
sea salt and freshly-ground black pepper, to taste
Method:
Place the flour in a bowl and mix in the yeast, sugar and salt. Form a hollow in the centre then pour in 250ml lukewarm water. Mix the ingredients with your hands until the dough is thick enough to come away from the sides of the bowl. If it's too dry add more water (about 1 tbsp should be sufficient).
Once formed, turn the dough out onto a lightly-floured work surface and knead for 5 minutes, or until smooth.
Transfer the dough into an oiled bowl, cover with a sheet of oiled clingfilm (plastic wrap) and set aside in a warm place for 60 minutes, or until doubled in volume.
At this point, cut the dough in half (re-cover the bowl with the other half remaining). Place the dough on a lightly-floured work surface and knead to a flattened ball. Using a floured rolling pin, roll the dough out into a rectangle about 30 x 20 cm and 5mm thick. Transfer to an oiled baking sheet. Roll up the edge slightly to form a border.
Prepare the second piece of dough in exactly the same manner.
For the topping, mix the crushed garlic with 1 tbsp oil and smear half the mixture over the dough. Arrange half the tomato and courgette slices on top then sprinkle over half the pine nuts. Season to taste with salt and black pepper, then drizzle over 2 tbsp olive oil. Repeat this process with the other piece of dough.
Transfer the cocas to an oven pre-heated to 220°C and bake for 10 minutes. Divide the olives between then, then return to the oven for 5 minutes, or until golden brown and cooked through.
Serve hot.
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