Mallorcan Pizza Coca Mallorqu'n
Contributed by: Chris WebAdmin. of RecipesNow.com
Spanish Specialties Make Mouths Say 'Ole' - The quintessential finger food of Spain, tapas combines breads and vegetables with fresh herbs and spices to create delicacies that are filling, yet light enough to enjoy on a midsummer's evening. Think of it as classic summer fare, Spanish-style.
Whether you're entertaining guests this summer, or just entertaining the thought of traveling to distant locales, delving into the flavors of this Mallorcan pizza tapas can at least take your taste buds there.
- 1 ounce (27 g) fresh yeast or 1/2 ounce (12 g) dry yeast
- 3 tablespoons lukewarm milk
- 4 cups (1 pound/500 g) all-purpose (plain) flour 11/2 teaspoons salt
- 3 tablespoons olive oil
- Cold water
- 2 tablespoons olive oil
- 1/2 cup (3 ounces/90 g) diced red bell pepper (capsicum)
- 1/2 cup (3 ounces/90g) diced green bell pepper (capsicum)
- 2 onions, thinly sliced
- 12 ounces (375 g) tomatoes, chopped
- 2 tablespoons chopped parsley
- Salt to taste
Whisk the yeast into the milk until frothy, then set aside for ten minutes. Sift flour and salt
into a bowl. Make a well in the center, pour in the oil and add the yeast mixture. Mix in enough
cold water to make a soft dough.
Knead on a board for five minutes or until smooth and elastic. Return to the bowl, cover with
a cloth and set aside at room temperature or slightly warmer to rise for one hour. Knead dough
again gently, adding olive oil as you work it, and shape with the fingers into a 5-inch (13-cm)
round or rectangle shape that fits into a large, shallow pan about 13 inches by 9 inches (35 cm by
20 cm). The pan should be greased and floured.
Preheat oven to 400 F (200 C).
In a bowl, mix bell peppers, onions, tomatoes and parsley
with salt to taste. Spread over dough.
Bake 30 to 45 minutes, or until crust is golden brown.
Serving Size: Serves 12