Majorcan Vegetable Pizza (Coca de Verduras)

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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.

Yield: 6 servings (serving size: 1 slice of pizza)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 27%
  • Fat: 8.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1g
  • Protein: 8.7g
  • Carbohydrate: 45.8g
  • Fiber: 4.9g
  • Cholesterol: 8mg
  • Iron: 2.9mg
  • Sodium: 540mg
  • Calcium: 69mg


  • 1/2 Catalonian Crust
  • 1 1/2 teaspoons cornmeal
  • 3 cups Samfaina
  • 1/2 cup (2 ounces) part-skim ricotta cheese
  • 1/2 teaspoon kosher salt


  1. 1. Preheat oven to 500°.
  2. 2. Place a baking stone in oven; preheat 30 minutes.
  3. 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
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