Spanish pizza – coca de trampo
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The coca de trampo, a pizza that spread from Mallorca, is lighter and simpler than its Italian counterpart. Excellent vegetarian food even for takeaway.
Ingredients for ten (takeaway)
3 peppers 1 onion 0,5 dl olive oil 1 teaspoon sea salt
pizza dough
0,5 dl sunflower (or olive) oil 1,5 dl water 300-400g wheat flour 1 teaspoon sea salt
Stir in water, salt and flour. Add the sunflower jelly to the dough and knead well to a relatively dry and rollable dough. Leave to rise for a while. Then roll out with the flour into a flat disk the size of a baking tray. Place a sheet of baking paper on the baking tray and place the dough on top.
Slice the peppers and onion with a knife. Mix the vegetables with olive oil and salt. Spread the vegetables evenly over the dough.
Bake the Spanish pizza in a 180C oven for 30-40 minutes until the vegetables are soft and sweet. Let the pizza rest for a while and then cut into portions to serve.
