Coca (Spanish Pizza)

HISTORY & INTERESTING FACTS

This delightful dish hails from the northern regions of Spain, specifically Catalonia and the Balearic Islands: Coca (or Coques in plural form) is often considered Northern Spain's equivalent of PIZZA!

Now, while there are numerous styles of pizza bases and toppings out there, what distinguishes Coca is the absence of cheese or tomato paste. It's a special dish, typically prepared during festive gatherings like Easter, Christmas, or the Midsummer's Eve celebration for Saint Joan (St. John), which marks the summer solstice.

I've had the pleasure of savouring various versions of this dish, but my absolute favourite features a thin and crispy pastry base, yeast-free and commonly found on the beautiful island of Mallorca.

These coques are readily available in local pastry shops and go by the name "Coca amb Trempó," showcasing a delightful combination of summer vegetables.

For my Coca recipe, I'll be using this pastry-like Mallorcan base, highlighting two distinctive toppings. The first embodies a quintessentially Catalan fusion of spinach, pine nuts, and raisins, while the second topping embodies the traditional "recapte" (harvest gathering) blend of vegetables, crafted using my Escalivada (ash-roasted vegetables) recipe.

Additionally, I'll be sharing a recipe hack for crafting homemade crackers using this versatile pastry.

Bon Profit! Raquel x

Serves: 4 adults - (2 large 11" pizza bases or 4 small 9" pizza bases)

INGREDIENTS for 2 large 11" pizza bases or 4 small 9" pizza bases

• 300 g plain flour (GF flour can be used)
• 125 mL lukewarm water
• 125 mL olive oil
• a good pinch of salt

INGREDIENTS Spinach topping (double quantities if using Spinach for all pizzas)

• 100 g baby spinach leaves, washed
• 1 medium brown onion, diced
• 2 tbsp pine nuts, toasted (dry fry in a hot pan briefly for some colour)
• 1/4 cup of raisins, soaked (place in a bowl and cover with water for ~2 hours)
• 2 tbsp sherry wine (you can use water or some white wine instead)

INGREDIENTS 'Escalivada' topping (double quantities if using 'Escalivada' for all pizzas)

• 1/2 quantity of Escalivada recipe
• 8 anchovies (optional)
• 10-15 Spanish black olives, pitted and sliced in half
• 1 tbsp baby capers

METHOD

Part 1. Pizza Base

1. Preheat oven to 180 degrees celsius (fan-forced) or 200 degrees celsius (non fan-forced).
2. Add oil, lukewarm water and salt to a medium bowl and whisk until white and slightly thick.
3. Add half the flour and mix with a fork to combine.
4. Add the remaining flour and continue to mix until most of the dough begins to come together, then using your hands, knead gently to finish combining all ingredients in the bowl.
5. Form a ball with the dough and then leave in bowl, covered with a clean, damp tea towel for 30 mins.

Note: The damp tea towel prevents the dough from drying out. If you are busy making toppings or doing something else in between cooking, leave the damp tea towel over the dough.

Part 2. Toppings

Escalivada Topping - METHOD

Make Escalivada recipeand use 1/2 quantity for 1 large pizza, or 2 small pizzas.

Set ingredients aside until. ready to top pizzas.

Spinach, Pine Nut & Raisin Topping - METHOD

1. In a pan (preferably non-stick) add 1 tbsp olive oil, diced onion and a good pinch of salt.
2. Over a low-medium heat, cook onion until it starts to soften, then add spinach leaves, 2 tbsp of sherry wine (or 2 tbsp water) and gently stir leaves until they begin to wilt, and you can begin to combine onion with spinach in a pan.
3. Take off of heat and leave to one side. **Remember to drain off excess liquid before topping pizza**
4. Drain raisins and leave sit to one side.

Part 3. Finish the pizza bases

1. After 30 minutes, take the dough ball and cut according to how many pizzas you are making.

• Cut in half for two large 11" pizzas
• Cut into quarters for four small 9" pizzas

1. Take the cut dough and spread it over the pizza trays, pressing it into a very thin layer with your fingers and the palm of your hand.
2. Using a fork, prick the pizza base several times to allow steam to escape during cooking.
3. Place each base in the oven for about 10 mins to seal the pastry before adding any toppings.

Part 3. Add toppings

1. Spread the spinach and onion mix over 1 large pizza base (or 2 small pizza bases) and arrange the Escalivada veg quantity over the other large pizza base (or other 2 small pizza bases).
2. Sprinkle the pine nuts and raisins over the spinach pizza(s)
3. Lay the 8 anchovies evenly over the Escalivada pizza(s) so that each serve, when sliced, has 1 anchovy and then sprinkle the capers over the pizza(s).
4. Bake each pizza for another 15 mins. PLEASE CHECK pizzas after 10 mins, to ensure topping is not burning as everyone's oven temperature will differ.
5. Serve warm or at room temperature cut into slices.

TIPS, CHEATS & TROUBLESHOOTING

If the centre of the base is wet:

You have not drained the spinach mixture and too much moisture has entered the thin pizza base not allowing it to crisp.

My toppings/pizza edges are burning but the pizza needs more cooking:

Cover the pizza with foil to protect topping and edges from burning and you will be able to leave in oven to finish cooking.

WINE MATCHING & SERVING SUGGESTIONS

If you're having the Escalivada topping without anchovies, it would pair wonderfully with our rosé or try our Reserve Syrah - its generosity of fruit holds up beautifully to the sweetness of the vegetables.

If you are having 'furry fish' with your pizza, swap the syrah for our deliciously savoury Tempranillo J.

The Spinach, Pine Nut and Raisin version would benefit from additional minerality to complement the dish. Try our Pinot Gris, Amphora Blanco or Albariño.

BONUS RECIPE - CRACKERS

Homemade Crackers (for dips or platters)

Makes about 48 rectangle crackers or 96 small square crackers

INGREDIENTS are identical to pizza base above (you can add additional flavours -examples below - at Step 3 of Part 1)

• For Herb Crackers: add 1 tbsp chopped herb of choice (I use thyme or marjoram)
• For Cheese Crackers: add 1 tbsp grated manchego, parmesan or pecorino cheese
• For Sesame Crackers: add 1 tbsp of white or black sesame seeds

Or leave crackers plain and sprinkle some salt over top before baking.

METHOD

1. Preheat oven to 180 degrees (fan-forced) or 200 degrees (non fan-forced)
2. Add oil, lukewarm water and salt to a medium bowl and whisk until white and slightly thick.
3. Add 1 flavour choice option above (optional), mix through to disperse evenly.
4. Add half the flour and mix with a fork to combine.
5. Add the remaining flour and continue to mix until most of the dough begins to come together, then using your hands, knead gently to finish combining all ingredients in the bowl.
6. Form a ball with the dough and then leave in bowl, covered with a clean, damp tea towel for 30 mins.
7. After 30 minutes, take the dough ball and cut in half.
8. Spread each half over a 30x30cm tray, pressing it into a very thin layer with your fingers and the palm of your hand.
9. Using a fork, prick the dough base several times to allow steam to escape during cooking.
10. For each oven tray, slice the dough in strips of 5 cm thickness - you should get 6 strips across each tray. Then cut the 6 strips in half along the middle of each tray to give you 12 cracker strips in total. If you prefer smaller square crackers, you can slice both sections of strips in half again, giving you 48 squares per tray. It's not rocket science, so don't stress and cut the crackers as you please!
11. Place each tray in the oven for about 20-25 mins to crisp up the pastry.
12. Check the oven after the first 15 mins to ensure crackers are cooking evenly. If outer edge crackers are browned and ready first, carefully take them out and leave the remaining crackers to continue cooking.
13. You're looking for light golden brown, not dark brown, which will make crackers bitter.
14. Allow to cool before serving.

Note: Best served when slightly cooled as crackers will crisp up more as they cool. Store crackers in a sealed container for up to 1 week.

CRACKER RECIPE VARIATIONS

Spanish Jamòn, Semi-Sundried Tomato and Spanish Black Olives

Take 25 pitted, black Spanish olives (drained) and place in a blender with 1 tbsp baby capers and 125 g semi-sundried tomatoes and puree to a paste. Spread generously over pizza base before baking. Take out and lay 8-10 slices of Spanish Jamón (or prosciutto) over the top.

Drizzle over some extra virgin olive oil and enjoy!

Cabell D'Àngel (Angel Hair) Jam

This is a delicious jam made from spaghetti squash. It is traditionally used to fill a local Mallorcan pastry called 'ensaïmada'. You can spread this jam between two of my pizza bases above and enjoy as a dessert or a breakfast treat. It's like a giant pop tart! You can even spoon this jam into pies, donuts, slather a slice of toast with it... whatever really! It is so, so good!

INGREDIENTS for Jam

• 1 spaghetti squash, cut in half and seeds removed
• 2 cups of superfine caster sugar
• zest of 1 medium lemon
• juice of same medium lemon

METHOD for Jam

1. Preheat oven to 200 degrees (fan-forced) or 220 degrees (non fan-forced) - oven must be hot first!
2. On a lined baking tray, lay the cut squash upside down (skin side up) and bake for 30-40 mins or until flesh is soft and cooked through (a fork through the skin side should penetrate very easily)
3. Take out and allow to cool so that you can handle it, then scoop out the flesh and add to a medium saucepan.
4. Add sugar, lemon zest and juice to the pan with squash and cook gently on low-medium heat for 20 minutes. Stir regularly so that the bottom doesn't catch and burn. You want all the sugar to have dissolved and the mixture to thicken slightly into a jam.
5. Once done, let cool slightly before using.
6. Drain raisins (if using) and let sit to one side.

PREPARING closed COCA PIE using JAM

INGREDIENTS

• 1/2 quantity of Spanish Pizza base (from recipe above)
• Some Angel Hair Jam
• 2 tbsp pine nuts, toasted (dry fry in a hot pan briefly for some colour)
• 1 tbsp of raisins, soaked (place in a bowl and cover with water for ~2 hours) *optional
• 1/2 tsp butter/dairy-free margarine for top (optional)
• 1 tsp brown sugar for top (optional)
• zest of 1 small orange for top (optional)

METHOD for closed Coca Pie

1. Preheat oven to 180 degrees (fan-forced) or 200 degrees (non fan-forced)
2. Press and spread pizza dough onto two small 9" pizza trays. DO NOT blind bake.
3. Using a fork, prick the pizza bases several times to allow steam to escape during cooking.
4. Spread enough of the jam over the center of one pizza base LEAVING 2cm border around the base. You want to spread it to around 1 cm thickness.
5. Sprinkle pine nuts and raisins evenly over jam filling.
6. Gently lift up the second pizza base (without jam) and lay over the top of the first pizza base with jam filling.
7. Using a fork, squash the edges together so that the dough seals properly all the way around the pizza pie.
8. Very lightly rub 1/2 tsp of butter or margarine over the top of the pie and then sprinkle some brown sugar and grate some orange zest over the top.
9. Bake pie for 20 mins before covering with aluminium foil and baking for a further 10 mins. Check the pie, as it may brown too quickly in some ovens and will need covering earlier than 20 mins.
10. Let cool slightly before serving.

Best served warm but can be eaten cold. Cut into quarters and serve a slice to each person with some cream (or coconut cream) that has been whipped with some vanilla bean paste.