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Catalan Whole Grain Pizza with Roasted Peppers, Onions and Spanish EVOO

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Catalan Whole Grain Pizza with Roasted Peppers, Onions and Spanish EVOO (Coca de recapte) recipe 

Preparation: 

  1. Set the oven at 500º; in a lightly flour coated clean surface pick up one of the balls, flatten it with your hands and picking it up with your hands from one side and slowly turning them you will see how with its own weight the dough stretches, remember to do this process very slow as you do not want to create any holes in the dough otherwise the liquid will go through it and it will get stock in the oven.
  2. Once the dough is stretched you can shape it, place the dough in a lightly dusted flat pan, tray or whichever utensil you are using to bake on, randomly place all the ingredients first the peppers and the onion, make sure that it is not piled nor is touching the ends of the coca, drizzle a bit of Extra Virgin Olive Oil from Spain around the edges, sprinkle with salt, place in the oven.
  3. Bake for 12 to 15 minutes if you want I recommend to rotate it after 6 to 7 minutes, sometimes ovens are warmer in the back than on the front. Before serving sprinkle with the fresh thyme.

Pizza with Roasted Peppers, and Onions on baking paper on wooden board on wooden table.

Source: Daniel Olivella, as presented at the 2019 Healthy Kitchens, Healthy Lives® conference. Published with permission of the author. All rights reserved.

30 min
Easy
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Ingredients

Yield:12 appetizer portions

Servings: 12

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