COCA DE RECAPTE CON ESCALIVADA Y ANCHOAS 🍆🌶️🐟

coca dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought pizza dough

Whole wheat dough adds fiber, while store-bought options save time.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: skip cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

Prepare the coca dough and let it rest according to package instructions.

Preheat the oven to 400°F (200°C).

Roast the red bell peppers, eggplant, and onion until softened, about 25-30 minutes.

Remove the vegetables from the oven and let them cool slightly.

Peel the skin off the roasted peppers and eggplant, and chop them into strips.

Sauté garlic in olive oil until fragrant, about 1 minute.

Add the chopped vegetables to the pan and season with salt, black pepper, and vinegar.

Roll out the coca dough onto a baking sheet lined with parchment paper.

Spread the sautéed vegetable mixture evenly over the dough.

Top with sliced tomatoes and sprinkle with fresh herbs.

Drizzle with olive oil before baking.

Bake in the preheated oven for 20-25 minutes, until the edges are golden brown.

Remove from the oven and let cool slightly before slicing.

Cooking Techniques

Spice Level:

Allergens