Coca de recapte


  • Serves 6 people

  • 12 gm fresh yeast or 2 tsp dried yeast
  • ½ tsp caster sugar
  • 50 ml extra-virgin olive oil
  • 500 gm (3 1/3 cups) plain flour
  • 80 ml (1/3 cup) olive oil, plus extra for brushing
  • 1 large onion, thinly sliced
  • 3 fresh bay leaves
  • 1 each large red and green capsicum (350gm each), seeds and membrane removed, very thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tbsp coarse polenta
  • 250 gm zucchini (about 3), very thinly sliced
  • 300 gm cherry tomatoes, halved
  • 2 tbsp finely chopped flat-leaf parsley
01   Combine yeast in a bowl with 330ml lukewarm water and stir until yeast dissolves. Add sugar, 2 tsp extra-virgin olive oil and ½ tsp fine sea salt and whisk together. Cover and stand in a warm place until foamy (25-30 minutes). Add flour and stir to combine, then place in the bowl of an electric mixer fitted with a dough hook and knead on low speed until soft and smooth (10-12 minutes). Rest for 5 minutes, then knead again until smooth and elastic (4-5 minutes). Cover and stand in a warm place until risen (25-30 minutes).
02   Meanwhile, heat olive oil in a saucepan over medium heat. Add onion and bay leaves, sauté until slightly golden (4-5 minutes). Add capsicum and garlic, then cover and cook, stirring regularly until capsicum is tender (15-20 minutes). Remove from heat, set aside.
03   Preheat oven to 220C. Divide dough into six equal portions, then roll out on a lightly floured surface into 30cm tongue-like shapes. Sprinkle three well-oiled baking trays with polenta, place dough pieces on top, cover and stand in a warm place until slightly risen (12-15 minutes).
04   Toss zucchini in a bowl with a little salt and remaining extra-virgin olive oil. Brush pizza bases lightly with olive oil, sprinkle with sea salt flakes and divide onion and capsicum mixture among the bases, leaving a 1cm border. Scatter tomato, zucchini and parsley over the top, drizzle with a little more oil and season to taste. Bake until bases are golden and crisp (10-12 minutes) and serve immediately.
Note This recipe is from MoVida Rustica: Spanish Traditions and Recipes by Frank Camorra and Richard Cornish and published by Murdoch Books ($59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.

This recipe is from the October 2009 issue of Australian Gourmet Traveller.
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