A coca is a Catalan version of a pizza. I use a very thin crust and omit any kind of sauce or cheese, emphasizing the roasted vegetables which are placed upon it in a thick layer. For this version, the crust was just olive oil and water mixed with flour and no yeast. I combined tomatoes and onions with a little sugar to make it jammy, let them rest for a bit, then patted out the dough into a thin crust and cooked in a 350 oven. It only works this time of year, when you can really show off the flavor of fresh vegetables. The crust needed some adjustments, but otherwise I was quite pleased with it. This was my reward after I spent the afternoon volunteering at a phone bank, and then went to the garden store and bought some new broccoli and lettuce to grow for the fall.
(Photo: Sitges, Catalonia.)
365 Days of Food 