| Coca Mallorquina (Mallorcan pizza/pastry)
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Origen: Mallorca
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| If you have fresh red
peppers start by placing them whole in a baking tin in a HOT oven for half an hour or so,
until they are blackened all over. Remove and place in plastic bags for a few mins
to cool before peeling off the skins and discarding the stalks and pips. Pour the yeast water and the olive oil into a mixing bowl. Stir in enough flour to make a soft, slightly sticky dough - use oiled hands to finish the mixing. Upturn the bowl on the surface to cover the dough and leave for 20-30 mins to rise. Meanwhile turn on the oven and slice up thinly the red peppers (if they are from a jar, make sure to rinse well and pat dry first). Oil a baking tin. Now take the dough (oily hands) and ease and tease to cover the bottom of the tin - this will take a little while and some patience as the dough keeps springing back. It needs to be quite a thin layer so remove any excess (this will freeze). Sprinkle the top with the peppers, salt and a drizzle more of oil and bake for round about 30 mins at 200 C or until the underside is golden when lifted up. Cut into squares and serve with drinks. |
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