Spanish-Style Flatbread with Roasted Peppers, Artichokes and Prosciutto
Inspired by the Spanish flatbread coca, this open-faced pizza is topped with a punchy medley of roasted red peppers, artichokes, garlic, capers, thyme—“the absolute bomb,” a reader writes.
- Makes4 to 6 servings
- Cook Time45 minutes
- 1
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.
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.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.