Lunch: Majorcan Vegetable Pizza (Coca de Verduras) Recipe | Myrecipes

Recipe by Joyce Goldstein 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 simi

Ingredients

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

Instructions

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