Mallorcan coca

Ingredients for 4 servings:

• 240 ml water
• ½ cube of fresh yeast
• 500 g flour
• 120 ml olive oil
• 1 tbsp salt
• 1 chard, leaves only
• ½ bunch parsley, flat
• 1 clove(s) garlic
• 1 m.-large onion(s), red
• 1 tomato(s)
• ½ bell pepper(s), yellow or orange
• 2 tbsp olive oil
• 1 lemon(s), juice
• salt and pepper
• some anchovies, pickled in brine

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Crispy Spanish version of pizza with chard

Preheat the oven to 180°C fan/convection oven (200°C top/bottom heat). Dissolve the yeast in the lukewarm water. Mix the yeast mixture in a bowl with the flour, olive oil, and salt. Knead thoroughly, cover, and let rest in a warm place for half an hour, until it has roughly doubled in size. In the meantime, wash and roughly chop the chard leaves and parsley. Finely dice the red onion, press the garlic, and finely dice the bell pepper and tomato. Mix everything in a bowl with olive oil, lemon juice, salt, and pepper, and season to taste. Roll out the dough on a floured surface. Place it on a baking sheet lined with baking paper. Spread the chard mixture over the dough and top with anchovies, if desired. Bake for about 35-40 minutes, until the dough is golden brown. Delicious hot or cold!