Our Pizza: Coca de Trampó (Catalan Vegetable Flatbread)

Having lived in Italy for almost 3 years in the mid-90s, I really like pizza, but I like the cocas made in Catalonia, Valencia and the Balearic Islands even more, because they carry an ingredient that for me is key in cooking: memory, recollections. That's why smells and flavours transport you (and us) through time in a magical way.

This coca is a version of the typical Majorcan Coca de Trampó, but it also recalls the 'Coc de tomata' made in southern Catalonia and northern Castelló.

Serves: 6 (one baking-tray coca)  ·  Prep time: 30 min (+30 min resting)  ·  Cook time: 25–30 min  ·  Difficulty: Easy

Ingredients

• 60 ml olive oil
• 70 ml mild beer
• 200 g flour (roughly; as much as the dough takes)
• 1 courgette (zucchini)
• 1 green pepper
• 1 large onion
• 1 ripe tomato
• Salt and pepper

Obviously, choose the vegetables you like; what is very important is to cut them small so they cook well.

These quantities make one large coca the size of a baking tray; from there, it's just maths.

Method

Start with the dough, which is perhaps the slightly trickier part of this recipe, but don't worry, the difficulty is minimal.

Put the beer and oil in a bowl with a pinch of salt and add half the flour; stir well, and keep adding flour until you get a smooth dough that you can work easily with your hands. That's it. The dough shouldn't stick to your hands, but it should be oily.

Let the dough rest for a while, but not too long or it will form a crust.

Meanwhile, cut the vegetables very finely, brunoise style: the smaller they are, the better they'll cook.

Which vegetables? Onion, tomato, pepper and courgette shouldn't be missing, but there's room for many more.

Put all the vegetables in a bowl, season with salt and pepper, add a drizzle of oil, mix well and let them rest for a while; this step is important.

Once the dough has rested for 30 minutes, roll it out well on baking paper. With the quantities I've given you, you can make a coca the size of a baking tray; roll it out with a rolling pin until you reach that size.

On top of the dough, which should already be on the oven tray, spread the vegetables evenly. It only needs 25-30 minutes in the oven at 200ºC, and it's done. Obviously, timing in this kind of cooking isn't exact, so keep an eye on it.

Tips and frequently asked questions

Why beer in the dough?
It makes the dough light and crunchy without yeast or rising time. Any mild lager works; the alcohol evaporates in the oven.

Why leave the vegetables to rest?
With salt and oil they release some water and soften, so they cook evenly and the base does not get soggy.

Which vegetables can I add?
Onion, tomato, pepper and courgette are the base. Aubergine, spinach or a few sardines or anchovies on top are traditional variations.

Is it eaten hot or cold?
Both. Cold or at room temperature it is perfect for picnics and for taking to the beach, as they do in Majorca.

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