Vegetable coca

Servings: 4

Ingredients:

For the dough:

3/4 cup water, hand-hot

A pinch of sugar

1 1/2 tsp dried yeast

9 oz strong plain flour

1 tsp salt

2 tbsp olive oil

1 tbsp lard

For the topping:

9 oz chard or spinach, shredded

9 oz spinach shredded

1/2 bunch spring onions, cut into .4 inch pieces

2 tbsp chopped fresh parsley

3 cloves of garlic, peeled and crushed

1 tbsp olive oil

1 tsp pimentón

Salt

1 tomato, skinned, seeded, and chopped

Preparation:

Mix 1/2 cup of the water, the sugar, and the yeast and leave for about 10 minutes until a frothy head forms. Mix the flour, salt, yeast mixture, oil, and lard, and add just enough of the remaining water to mix to a soft, pliable dough. Knead well for about 10 minutes, then place in an oiled plastic bag and leave in a warm place to rise for about 1 hour. Meanwhile, put the chard and spinach in a saucepan with a small amount of salted water, bring to a boil and simmer for 4 minutes. Let sit for 3 minutes then drain, squeezing out the excess water. Add the spring onions, parsley, garlic, and oil. Season with paprika and salt and blend well. Preheat the oven to 400 degrees F. Roll out the dough to about 1/4 inch thick and curl up the edges to make a border. Place on a greased baking tray and spread the vegetables over the dough, sprinkle with tomato, season with salt, and bake for 30 to 50 minutes.

From Spain on a Plate by María José Sevilla

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