ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Majorcan Vegetable Pizza (Coca de Verduras)

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 6 servings (serving size: 1 slice of pizza)
Coca is a crust or pastry that may have a sweet or savory topping. This savory coca is an everyday Catalonian dish and would make a tasty main course dish. We used leftover Samfaina topped with ricotta cheese (which is very similar to the fresh cheeses you would find in Catalonia) and sprinkled with kosher salt. You could also top it with greens, pine nuts, and paprika.

Ingredients

Nutrition Information

  • calories 287
  • caloriesfromfat 27 %
  • fat 8.5 g
  • satfat 2 g
  • monofat 4.5 g
  • polyfat 1 g
  • protein 8.7 g
  • carbohydrate 45.8 g
  • fiber 4.9 g
  • cholesterol 8 mg
  • iron 2.9 mg
  • sodium 540 mg
  • calcium 69 mg

How to Make It

  1. Preheat oven to 500°.

  2. Place a baking stone in oven; preheat 30 minutes.

  3. Gently stretch the Catalonian Crust into a 12-inch circle, and place on the back of a baking sheet sprinkled with cornmeal. Carefully slide the dough onto the preheated stone, using a spatula as a guide. Spread Samfaina evenly over the dough, leaving a 1/2-inch border; top evenly with ricotta cheese. Sprinkle with salt. Bake at 500° for 16 minutes or until crust is golden.

  4. Wine note: The sweet-savory quality of the ricotta cheese and the boldly seasoned vegetables on this pizza call for a wine that's fresh and crisp, but not oaky. Spain's leading white wine—albariño—is perfect for the job. It's snappy and pure, with just a hint of almond and citrus. Try Nora Albariño 2006 from Rias Baixas, Spain ($13). —Karen MacNeil