Food and Travel Magazine | Vegetarian coca
Flatbreads topped with pumpkin, red onion and chestnut make these Catalonian coca from José Pizarro a delicious, but easy, midweek meal.
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Ingredients
- 12g fresh yeast (or 7g sachet fast-action dried yeast)
- 330ml lukewarm water
- pinch sugar
- 500g plain flour, plus extra for dusting
- 1tbsp extra virgin olive oil
- fine polenta, for dusting
- 1 small, firm pumpkin, cut into small wedges
- 2 red onions, cut into wedges
- olive oil, for drizzling and brushing
- few sprigs thyme (or sage)
- 150g chestnuts
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