Ingredients

For the topping:

• 4 tomatoes
• 2 onions
• 4 green bell peppers
• 1 cup olive oil
• Salt, pepper

For the dough:

• 2 cups flour
• 4 teaspoons fresh yeast
• 2 teaspoons olive oil
• Butter & salt

Coca de Trampo

Directions

1. Dissolve the yeast for the dough in lukewarm water. Mix the flour and salt in a bowl. Press a well into the flour and fill it with the dissolved yeast. Let the mixture stand for 15 minutes. Stir the flour and yeast into a dough until it has doubled in size.

2. Chop the onions and tomatoes into small cubes and cut the bell peppers into strips. Now roll out the dough into a square on a floured surface and place on a greased baking sheet, then spread the vegetables evenly, add salt and pepper and drizzle with olive oil.

3. Bake your Coca de Trampo at 200°C/400F for 25–30 minutes.

Whether you serve your summer pizza hot or cold is entirely up to you.

Artesano Original barbecue plate
Artesano Original barbecue plate
Artesano Original barbecue plate
Artesano Original dinner plate
Artesano Original dinner plate
Artesano Original dinner plate
Daily Line Specials pizza cutter 190 mm
Daily Line Specials pizza cutter 190 mm
Daily Line Specials pizza cutter 190 mm