Coca is a type of pizza which one of the most important elements of the Balearic cuisine (especially Mallorcan cuisine) There are various types of Coca depending on whether iti is with or without yeast; depending on the topping. (Trempo, Amb Pinxes etc.)
-2 cups of flour (250 gr)
-1 cup of water (125 ml)
-3 tablespoons dry yeast (20 gr)
-1/2 tablespoons sugar ( 5 gr)
– A pinch of salt
– 2 tablespoons olive oil (15 ml)
-2 red bell peppers
-4 tablepoons olive oil
-1 tablespoon paprika
-2 tablespoon olive oil +1 tablespoon thyme to aromatize pizza base
-Butter for the tray
Put yeast and sugar into a small bowl and add some warm water, leave it rest in a warm place for 10 minutes.
Put the flour into a large bowl, add the yeast-sugar mixture, olive oil and water and mix together into a dough. It will be slightly wet and sticky. Tip the dough out onto a floured surface and knead for about 5 minutes, stretching the dough away from you with the back of your hand, folding the stretched part over on top of the rest of the dough. Add a little more flour as you go, if needed. After around 5min it stops feeling sticky. Clean out the mixing bowl, lightly oil it then form the dough into a ball and put it in the bowl. Cover with cling film and leave it to rest until it doubles in size.
While the dough is rising, prepare the topping. Thinly slice the onions and bell peppers. Warm the oil in a medium skillet/frying pan and cook the onions over a slow/medium heat. When they gets soft, add the peppers, continue to cook until the onions are caramelized. Set aside.
Preheat oven to 200C.
Divide the dough into 2 pieces. Roll out each dough into a circle or rectangle, as you prefer, and as suits to your baking tray. (Roll it about as thin as you can) Pinch holes on it with a fork. Paint the surface of the dough with olive oil+thyme mixture.
Top the pizzas with the onion-pepper mixture then sprinkle over the paprika. Bake for approximately 25 minutes in the oven.