FOR GENERATIONS THE HOUSEWIVES OF CATALONIA HAD A LOVE-HATE RELATIONSHIP WITH THE CUINA ECONÓMICA — A CHARCOAL-BURNING BEAST ON WHICH THEY COOKED THEIR MEALS, HEATED THEIR WATER AND IN WHICH THEY BAKED THEIR COCAS. COCAS ARE LEAVENED FLATBREADS THAT ARE COOKED IN A HOT OVEN. YES, THEY ARE SIMILAR TO PIZZA, BUT NEVER TELL A CATALAN THAT THEIR COCA IS A PIZZA! TOPPED WITH WHATEVER WAS IN SEASON, SAVOURY OR SWEET, THE COCAS SOAKED UP THE HIGH HEAT OF AN OVEN WITH A FRESHLY MADE FIRE. AFTER THE FIRE WENT DOWN, THE REST OF THE DOUGH WENT IN TO MAKE THE DAILY BREAD. THIS IS A SUMMER VERSION OF COCA SO PLEASE FEEL FREE TO INCORPORATE YOUR OWN TOPPING OF COOKED SEASONAL VEGETABLES.
Put the yeast in a bowl, add
Add the flour and stir to combine. Place in the bowl of an electric mixer fitted with a dough hook and knead on low speed for 12 minutes. Allow to rest for 5 minutes, then knead again for 5 minutes, or until smooth and elastic. Cover and stand in a warm place for another 30 minutes.
Meanwhile, heat the olive oil in a heavy-based saucepan over medium heat. Add the onion and bay leaves and sauté for 5 minutes, or until slightly golden. Add the garlic and capsicums, then cover and cook for 20 minutes, or until the capsicum is soft, stirring regularly. Remove from the heat.
Divide the dough into six equal portions, then roll out on a lightly floured surface into
Toss the zucchini in a bowl with a little salt and the extra 2 tablespoons of extra virgin olive oil.
Brush the pizza bases lightly with olive oil, sprinkle with sea salt and divide the onion and capsicum mixture among the bases, leaving a
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