coca de verduras tradicional (Imprimir)
Base de pan ligera cubierta de verduras frescas, ideal como plato principal para compartir.
# Ingredientes:
→ Dough
01 -
250 g all-purpose flour
02 -
7 g dry yeast
03 -
1 tsp salt
04 -
150 ml warm water
05 -
2 tbsp extra virgin olive oil
→ Toppings
06 -
1 red bell pepper, thinly sliced
07 -
1 zucchini, thinly sliced
08 -
1 small eggplant, thinly sliced
09 -
1 onion, thinly sliced
10 -
100 g cherry tomatoes, halved
11 -
2 tbsp extra virgin olive oil
12 -
Salt and pepper to taste
13 -
Fresh herbs (such as thyme or rosemary) for garnish
# Instrucciones:
01 -
In a bowl, combine flour, yeast, and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead for 5 minutes until smooth.
02 -
Cover the dough with a damp cloth and let it rise in a warm place for 30 minutes or until doubled in size.
03 -
Preheat the oven to 220°C (428°F).
04 -
Roll out the dough on a floured surface to fit a baking sheet. Transfer to the sheet.
05 -
Arrange the sliced vegetables evenly over the dough. Drizzle with olive oil and season with salt and pepper.
06 -
Bake in the preheated oven for 20-25 minutes or until the edges are golden and the vegetables are tender.
07 -
Remove from the oven, garnish with fresh herbs, and cut into slices to serve.
# Notas:
01 -
Experiment with different vegetables based on the season.
02 -
Serve warm as a main dish or appetizer.