Prepara un Gazpacho de verduras asadas con mojama de atún junto a Julio Fernández

Preheat the oven to 400°F (200°C).

Prepare the flatbread by rolling it out to fit a baking sheet.

Place the flatbread on the baking sheet and brush with olive oil.

Chop the tomatoes, green bell peppers, red bell peppers, and onions into small pieces.

Spread the chopped vegetables evenly over the flatbread.

Drizzle more olive oil over the vegetables and season with salt and pepper.

Thinly slice the mojama and arrange it on top of the vegetables.

Sprinkle black olives and oregano over the top.

Finely chop garlic and parsley, then mix with vinegar.

Drizzle the garlic-parsley mixture over the entire coca.

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

Remove from the oven and let cool slightly before slicing.

Serve warm or at room temperature, garnished with additional parsley if desired.

Equipment Needed

Spice Level:

Allergens