Getting back into cooking since 2009.

Saturday, January 31, 2009


Coca is a spanish kind of pizza/open tart type thing that apparently often has a thick leavened crust, but author of the book (Cocina Nueva by Jane Lawson - good book!) I went from specifies that she prefers a thin and crispy base and that suits me fine. She also says that Coca isn't topped with cheese but if you can't go without, recommends some grated Manchego or crumbled goats cheese.

The pastry base is definitely my favourite part of this, I wish I'd taken a photo of it untopped because it is real pretty with the seeds and lemon zest, but nevermind. It is really quick to make and I think it would work pretty well with other toppings, or if it was rolled out even thinner could be broken up as crackers.

1. Mix together 250g flour, 1tsp lemon zest, 3tsp cumin seeds, 3tsp chopped thyme, 1 tsp salt in a bowl.

2. Make a well in the centre, and add 80ml olive oil & 100ml water and mix thoroughly to combine.

3. Bring the dough together in a ball, knead for a few minutes, wrap in gladwrap and stick it in the fridge for at least an hour.

4. When read to bake, preheat oven to 220, roll out dough to ~5ml thick and bake for around 8 minutes or until lightly golden. Remove from oven and allow to cool slightly before topping with ingredients.

Top it with a very thin spread of watered down tomato paste mixed with some paprika, cayenne and finely chopped garlic. Then a layer of caramelised red onions (caramelised in olive oil, sugar and sherry vinegar). Then a mixture of ripped up slices of proscuitto, some rinsed and dried capers, roughly chopped up anchovies and a vague approximation of 'pimientos del piquillo' as I couldn't find any in shops (grilled some red capsicum until a bit charred and soft, left in some olive oil and sherry vinegar overnight).

Then back into the oven set to 190, for 20 minutes or so. 

A nice touch is to serve with some chopped up flat-leaf parsley scattered over (which I forgot in the rush to pack it up and take to the cricket) and a squeeze of lemon juice to lighten the flavour a bit if you need.

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