Appetizers > Pine Nuts > Spain > Coca Mallorquina >
Coca Mallorquina
Spanish Pizza
2-1/2 C bread flour
1 pkg. (1/4 oz. or 2-1/4 tsp.) active dry yeast
Pinch of sugar
1-1/2 tsp. sea salt
1 C lukewarm water
2 tsp. olive oil
Topping:
2 garlic cloves, crushed to a smooth paste with a pinch of salt
2 TBS olive oil
4 large tomatoes, blanched, peeled, cored & finely sliced
2 medium zucchinis, finely sliced
4 TBS pine nuts
16 black olives
Sea salt & black pepper to taste
Place flour in a bowl; mix in yeast, sugar and sea salt. Form a hollow in the center of mixture; pour in lukewarm water. Mix with hands until dough is comes away from the sides of the bowl; add more water if dough appears too dry. Once formed, turn dough onto a lightly-floured flat surface; knead for about five minutes or until smooth. Transfer dough to a bowl coated with olive oil; cover with a sheet of oiled plastic wrap and set aside in a warm place for about one hour or until dough has doubled in volume. Cut the dough in half; place on a lightly-floured flat surface and knead flat. Using a floured rolling pin, roll dough into a rectangle about 12 x 8 inches and 1/4-inch thick. Transfer to a greased baking sheet; roll-up edge slightly to form a border. Repeat process with other dough half. For the topping, mix crushed garlic with olive oil in a bowl; smear mixture over both dough pieces. Arrange the tomato and zucchini slices on top; sprinkle on pine nuts. Season to taste with salt and black pepper; drizzle more olive oil on top. Transfer to a preheated 425-degrees F oven and bake for ten minutes. Divide black olives between pizzas; bake for another five minutes or until golden brown and cooked through. Serve hot.
*Coca Mallorquina image (C) Espencat (2008). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.
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