Spanish Flatbreads Made Easy

This all-season snack is perfect for cool spring nights or lazy, hot summer outdoor partner. It carries a breeze of the Mediterranean to your kitchen table and VII, being devoured in Kun far minutes. This "coca" (Or flatbread Spanish) as they are known in Spain was created by Spanish mad expert Lola Sculling-Fernandez, Chef / Owner of god mad Pimento shop in Toronto, Ontario. 

This recipe I chose Chef Lola the Barbequing Olive sort-based Gaul Spanish extra virgin olive oil grown in de Rues AND Constantia estates just outside Tarragona south of Barcelona. These hand-harvested olives is quickly transported to milled at a LOW temperature within is no doubt. The result is a monovarietal Oil low dry matter content of which is valued for sin delicate fruit notes of apple, almond, fennel, walnuts and anise. 30,000 liters of Denne high quality oil produced each scar, and now, thanks be Olivar Corp, you can find them in the entire GTA and Ottawa, Ontario. 

Balearic Pizza with tuna, red pepper and black olives-Recipe courtesy of Chef Lola Sculling-Fernandez.

Chef Lola Writes, "Coca Matches For pizza AND MAY savory or sweet. They are found throughout the eastern coast of Spain and in the Balearic Islands." 

Ingredients:

For the dough: 

    * 400 gr. All Purpose flour 

    * 1 tbsp Baking Powder 

    * 1 / 3 cup Spanish white wine 

    * 1 / 3 cup Spanish olive oil 

    * 2 Eggs 

    * 1 teaspoon salt 

    * ½ teaspoon Spanish sweet Pimento (paprika) 

For Topping: 

    * 2 - 200gr tins of tuna in olive oil drained, 

    * 1 cup canned tomatoes, crushed 

    * 1 red pepper, diced 

    * ¼ cup pine nuts, toasted 

    * 1 roasted red pepper, julienned, for garnish 

    * 12 pitted black olives 

    * ½ teaspoon sugar 

    * Salt 

    * Gaul Spanish olive oil 

Method:

   1st Preheat oven to 350 ° F. 

   2nd Combine dry ingredients in a shell and set aside. 

   3rd Combine Vademecum ingredients and mix with dry ingredients enten names or using a stand mixer. Wrap the dough AND boy rest in one time. 

   4th Heat 3 tablespoons olive oil and roast the pepper until soft. Add tomatoes and cook until all liquid has disappeared. Add the tuna, the pine nuts and season with salt and sugar. 

   5th Boy it cool for Promotion of coca. 

   6th Scroll coca in an oval. Place in a baking tray. Spread the filling in the top. Top with julienne roasted pepper strips in a diamond pattern. Place an olive in each diamond. 

   7th Pour olive oil and bake for 25 minutes. 

Enjoy with a crisp, white Spanish wine and eating favorite companions.