Mallorcan Coca de Trampó Vegetable Flatbread

Ingredients

• 1 store-bought pizza dough or 2 flatbread bases
• 2 medium tomatoes, finely diced
• 1 green bell pepper, finely diced
• 1 small red onion, finely diced
• 2 tbsp olive oil
• 1 tsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp sweet paprika
• 1/3 cup green olives, sliced
• 1 tbsp capers, rinsed
• 1 tbsp chopped parsley
• 1 pinch chili flakes, optional
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Heat the oven to 230 C / 450 F and place a baking sheet inside to preheat.
2. Mix tomato, pepper, onion, olive oil, vinegar, oregano, paprika, salt, and pepper, then let the vegetables season for 5 minutes.
3. Roll dough into two thin ovals on parchment, or arrange the ready flatbread bases on parchment.
4. Drain any watery tomato juice from the topping, then scatter vegetables, olives, capers, and chili over the dough.
5. Slide the parchment onto the hot tray and bake until the base is crisp and deeply golden, 12 to 16 minutes.
6. Rest the coca for 2 minutes, finish with parsley, cut into wedges, and serve warm.

Allergen note: Contains gluten; use a ready gluten-free flatbread base if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.