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Coca de Trampo (Spanish Pizza)

This fresh and easy to make dish is found in every bakery on Mallorca! The olive oil based crust is topped with fresh Mediterranean vegetables available in most parts of the world.

Course Appetizer, brunch, Dinner, lunch
Cuisine American, Mediterranean, spanish
Keyword spanish cuisine, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12

Ingredients

Crust:

  • 1 cup olive oil
  • 1 cup water sparkling ("augua con gas" in Spain) or seltzer water
  • 1 teaspoon sea or kosher salt
  • 2-3 cups all purpose flour plus more for hands

Salad or Topping:

  • 2 1/2 cups tomato, chopped
  • 3 cups red pepper seeded and chopped about 1 large in Spain or 2-3 in USA (you may also use a mixture of different colors of peppers)
  • 2 cups onion white chopped
  • 3-4 teaspoons Spanish paprika 2 picante, 2 dulce or 4 teaspoons of a combination or smoked paprika
  • 1 teaspoon sea salt
  • 2 tablespoons olive oil for drizzling after baked

Instructions

  1. Preheat the oven to 375 degrees and place the rack on the lower third of the oven.

    Line a baking sheet with a piece of parchment paper.

  2. Place 1 cup flour in a bowl. Add the olive oil, sparkling water and salt. Mix with your hands or a spoon until the dough starts to come together.

  3. Add flour a little at a time, until the dough is no longer sticky. This may require a little more or less than the amount stated.

  4. Press dough evenly onto parchment paper on cookie sheet in a rectangle shape. I use a 12x15 inch pan.

  5. Bake crust at 375 for 15 minutes or until top starts to turn golden.

  6. While the crust is baking, prepare the salad by dicing the veggies. Place in a bowl. Add 3-4 teaspoons Spanish paprika, 1 teaspoon salt and 2 tablespoons of olive oil. Toss until combined.

  7. Remove the crust from the oven when golden.

  8. Increase oven temperature to 400 degrees.

  9. Top the baked crust with veggies or “salad” and bake for 15-20 minutes more. Remove from the oven.

  10. Drizzle the baked coca with a little more olive oil , sprinkle with finishing salt.

  11. Cut into slices, serve immediately or at room temperature.

  12. Store any leftover slices wrapped in parchment paper. Refrigerate if not eaten after one day.

Recipe Notes

  • I don't seed the tomatoes. This dish is also perfect made with small grape or cherry tomatoes, cut in half.
  • Salt is an important ingredient in this recipe. If you can, use sea salt or kosher salt for the finishing step. A little goes a long way! 
  • There are as many variations to coca as there are stars in the sky. Some cooks leave out the paprika in the coca, others add more. Some always use leavening in the crust and some do not. Many cooks use lard in their crust as well. Many cooks do not precook the crust and only bake once. I like Laura's method for baking the crust to ensure the crust does not get soggy from the fresh baked veggies. The peppers also vary and many people use a green or yellowish pepper instead of red pepper. Experiment to see what you like best!