https://www.copymethat.com/r/CXEoIW83n/best-spanish-style-flatbread-with-roaste/
139204261
7xPerPC
CXEoIW83n
2024-06-16 08:04:03
Best Spanish-Style Flatbread with Roasted Peppers, Artichokes and Prosciutto
loading...
X
By CALVIN COX
4 TO 6 SERVINGS
45 minutes
This recipe makes a simple weeknight version of coca, a type of Spanish flatbread. Coca is open-faced like pizza but may be savory, sweet or plain. For ease, we use store-bought refrigerated pizza dough, put it into a rimmed baking sheet and top it with roasted peppers, marinated artichokes and capers before sliding it into the oven. Slices of prosciutto are draped on after the flatbread comes out of the oven. If you’re able to find Spanish dry-cured ham, such as serrano or Ibérico, feel free to use it instead.
TIP
Don’t use cold dough, as it will be more resistant to stretching and shaping than room-temperature dough; it also bakes up denser. Remove it from the refrigerator 30 to 60 minutes in advance, depending on the ambient temperature of your kitchen. Also, to prevent sticking, make sure to coat the baking sheet with cooking spray before placing the dough on top.
4 TO 6 SERVINGS
45 minutes
This recipe makes a simple weeknight version of coca, a type of Spanish flatbread. Coca is open-faced like pizza but may be savory, sweet or plain. For ease, we use store-bought refrigerated pizza dough, put it into a rimmed baking sheet and top it with roasted peppers, marinated artichokes and capers before sliding it into the oven. Slices of prosciutto are draped on after the flatbread comes out of the oven. If you’re able to find Spanish dry-cured ham, such as serrano or Ibérico, feel free to use it instead.
TIP
Don’t use cold dough, as it will be more resistant to stretching and shaping than room-temperature dough; it also bakes up denser. Remove it from the refrigerator 30 to 60 minutes in advance, depending on the ambient temperature of your kitchen. Also, to prevent sticking, make sure to coat the baking sheet with cooking spray before placing the dough on top.
Ingredients
- 1 12-OUNCE JAR ROASTED RED PEPPERS, DRAINED, PATTED DRY AND ROUGHLY CHOPPED (ABOUT 1 CUP)
- 1 CUP DRAINED MARINATED ARTICHOKE HEARTS, ROUGHLY CHOPPED
- 2 MEDIUM GARLIC CLOVES, FINELY GRATED
- ¼ CUP DRAINED CAPERS, ROUGHLY CHOPPED
- 1 TABLESPOON FRESH THYME, CHOPPED
- 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED, PLUS MORE TO SERVE
- KOSHER SALT AND GROUND BLACK PEPPER
- 1½ POUNDS STORE-BOUGHT REFRIGERATED PIZZA DOUGH, ROOM TEMPERATURE
- 5 THIN SLICES PROSCIUTTO (ABOUT 2½ OUNCES)
- ⅓ CUP LIGHTLY PACKED FRESH FLAT-LEAF PARSLEY, ROUGHLY CHOPPED
Steps
Directions at 177milkstreet.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!