Coca Mallorquina – Spanish Pizza

Ingredients for 4 servings:

• 250 g wholemeal flour
• Flour for the work surface
• 100 ml water, lukewarm
• 12 g yeast, fresh
• 1 pinch(s) of sugar
• 1 tsp salt
• 5 tbsp olive oil
• 1 egg yolk
• 1 bell pepper(s)
• ½ zucchini
• 3 tomatoes, fresh
• 1 handful of tomatoes, dried
• 1 m.-large shallot(s)
• 2 medium-sized garlic cloves
• some olive oil for drizzling
• 1 ½ tbsp thyme
• 1 ½ tbsp oregano
• ½ tsp pepper
• ½ tsp salt
• 1 handful of almond flakes

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Mediterranean, Spanish, vegetarian

Dissolve the yeast in lukewarm water. Knead the flour, sugar, 1 teaspoon of salt, 5 tablespoons of olive oil, the egg yolk, and the dissolved yeast into a smooth dough. Form it into a ball, and cover and let it rise for 45 minutes. In the meantime, cut the bell pepper and zucchini into thin strips and the fresh tomatoes into slices. Finely chop the garlic and slice the shallot. If you have fresh thyme, roughly chop it. Heat the olive oil in a pan, briefly sauté the garlic and shallot rings, add the bell pepper and zucchini strips, and fry briefly. Set the pan aside and preheat the oven to 200°C (top/bottom heat). Roll out the dough to a thickness of 3 mm and place it on a baking sheet lined with baking paper. Spread the topping from the pan on top, including the sun-dried tomatoes (preferably halved), thyme, and oregano. Season the Coca Mallorquina with salt and pepper and drizzle with a little olive oil. Bake for about 30 minutes at 180°C. Sprinkle the almonds on top 5 minutes before removing from the oven. A delicious rosé wine goes well with the Coca Mallorquina, which can be served hot or cold.