SPANISH-STYLE FLATBREAD WITH ROASTED PEPPERS, ARTICHOKES AND PROSCIUTTO
by Cindi Sutter, Founder & Editor Spirited Table® — MILK STREET RECIPE By CALVIN COX—APPEARS IN JULY-AUGUST 2021
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 TBSP 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
INSTRUCTIONS
Heat the oven to 500°F with a rack in the lower-middle position. Mist a rimmed baking sheet with cooking spray. In a medium bowl, toss together the red peppers, artichokes, garlic, capers, thyme, 1 tablespoon of oil, ½ teaspoon each salt and pepper; set aside.
Set the dough in the center of the prepared baking sheet, then press and stretch it until it covers the pan and is of an even thickness. Press from the center outward and lift and stretch the edges as needed; it’s fine if the dough doesn’t completely fill the corners. If the dough is resistant or shrinks after stretching, wait 5 to 10 minutes before trying again; if it is very elastic, you may need to give it 2 or 3 rests.
When the dough fills the baking sheet, brush it with the remaining 1 tablespoon oil. Evenly distribute the red pepper mixture over the top, leaving a narrow border around the edge, then gently press the toppings into the dough. Bake until the edges of the dough are well browned, 12 to 15 minutes.
Remove from the oven and slide the flatbread out of the baking sheet and onto a wire rack. Tear the prosciutto into narrow ribbons and drape over the top. Cool for 5 minutes. Transfer to a cutting board. Sprinkle with the parsley, then cut into pieces. Serve drizzled with additional oil.