Vegetable Coca – Mallorcan Pizza

Ingredients for 4 servings:

• 12 g fresh yeast
• 1 pinch(s) of sugar
• 100 ml water, lukewarm
• 250 g wheat flour type 550
• 1 tsp salt
• 6 tbsp olive oil
• 1 egg yolk, size M
• 2 bell peppers, yellow
• 2 bell peppers, red
• 1 zucchini
• 2 onions
• 2 garlic cloves
• 4 stalks of thyme
• 3 tbsp olive oil
• Salt
• pepper
• 1 tsp paprika powder, hot
• 4 stalks of parsley, flat
• olives
• Capers
• Manchego (sliced)
• Serrano ham

Instructions

Working time approx. 50 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 10 minutes

Anne’s Cooking School

1. Dissolve the yeast and sugar in 100 ml of lukewarm water. 2. Put the flour, salt, oil, egg yolk, and yeast mixture in a bowl. Knead first with the dough hook of a hand mixer, then with your hands until you have a smooth dough. 3. Cover and let rise in a warm place for 45 minutes. Preheat oven to 220 degrees Celsius (200 degrees Celsius fan-assisted). 4. Quarter the peppers and cut into strips. Halve the onions and slice into thin strips. Finely slice the zucchini. Chop the garlic. Pick the thyme. 5. Heat 2 tablespoons of oil in a large pan. Fry the peppers and onions over medium-high heat for 4 minutes. 6. Add the garlic and thyme and fry briefly. Season with salt and pepper. Stir in the zucchini. 7. Knead the dough briefly and roll out to a thickness of 3 mm (approx. 40 x 30 cm). Place on a baking sheet lined with baking paper. 8. Sprinkle the dough with paprika. 9. Arrange the vegetables on top. Bake in a preheated oven at 220°C (200°C fan oven) on the lowest rack for approximately 30-35 minutes. 10. Drizzle with 1 tablespoon of oil and sprinkle with chopped parsley. Serve hot or cold. Tip: If you like, you can also bake some anchovy fillets with the dish. Tip: I like to serve it with capers, olives, Serrano ham, and shaved Manchego. All go perfectly with this or on top of the coca.