Cocas de Guisantes Recipe with a Touch of Trujillo

by Last updated Dec 14, 2018 | Published on Mar 13, 2017Gastronomy, Recipes, Valencia

As a pizza and savory torte lover in Spain, I have found a gastro-mashup of the two – what the Spanish refer to as a Coca. It’s like a mini flatbread torte – some relate it to a mini pizza. However, in place of what we would put as a sauce for a pizza, they use spices, egg and some EVO to bind the ingredients together.

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Cocas de Guisantes from Denia

Where we live, part of the culinary heritage of Denia are the Cocas de Guisantes (Cocas of Green Peas or also referred to as Cocas de Pésols). Normally you keep the ingredients for your pie simple and end up with a great pizza, yah? Well, in my travels I have found that ‘pizza’ (or in this case Cocas) can come in a lot of different forms and ways I would never try to make, or eat for that matter. But Cocas have changed that for us now!

Above Image – Accompanied with a side of sautéed orange peppers, brussels sprouts, and broccoli stems.

Cocas de Guisantes, Keeping it Fresh

Luckily everything here is made fresh and from scratch in most of the cafes and restaurants. The one thing I found that is critical to creating a unique cuisine is not only the freshness, but also the quality of ingredients. I tried on several occasions to replicate this dish, with a few twists of my own*. I particularly love the Cocas de Guisantes.
I have had it prepared several ways but this one is my favorite, and simple to make: I use pizza dough. You can make it yourself or get it fresh from your baker or market. Then you just need your toppings mixture, goat cheese and an oven. Yep simple!

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Cocas de Guisantes Recipe with a Touch of Trujillo

Cocas are one of the traditional dishes in the Valencia Community where our town of Denia is located. Enjoy this recipe that creatively blends a touch of Eric Trujillo, the chef in our family.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Appetizer, Side Dish, Snack, Starter, Tapas
Cuisine: Mediterranean, Spanish
Keyword: Cocas in Spain, Cocas with peas, small pizzas, Spanish food, Valencia Cocas, Valencia food
Servings: 4 cocas
Calories: 267kcal
Author: Eric Trujillo


  • 300 grams fresh guisantes (green peas) I know! You typically wouldn't put that on a pizza, but it's fantastic. You'll see.
  • 2 medium onions
  • 1 clove Fresh Garlic
  • 1 teaspoon Spanish Smoked Paprika
  • 1 teaspoon Sea or Himalayan Salt
  • 1 large Egg
  • 150 grams Queso de Cabra (Goat Cheese)
  • 2 tablespoons Spanish Extra Virgin Olive Oil (EVO)
  • 300 grams Pizza or Pastry Dough Either type of dough works great.


  • Crush the garlic and dice up the onions an sauté them together with a couple of tablespoons of EVO until the unions are clear. Remove from heat and let chill for a bit.
  • While you wait for that get your dough ready. Preheat your oven to about 160º. On a flat, oiled cooking tray make 4 thin circular discs. You can also make one big one it the tray and slice it up later- I just like the presentation of the individual cocas. The key is to make them thin. Put them in the oven until it get a little firm.
  • While the dough is getting toasty mix your peas, eggs and spices with the onions and EVO. Make sure the onions are not hot when you mix it up.
    cocas de guisantes
  • Pull your dough out of the oven and spoon the pea mixture on top along with some cheese coins or crumbles. Put it in the oven for approximately another 12-15 minutes.
  • Once done, serve when they have had a chance to cool a little. While you're waiting open that bottle of Rioja that you have been staring at the whole time while making this - that is, if you haven't started already.
  • Serve to your friends with a copa de vino tinto (that glass of red wine) and a smile. ¡Buen provecho!
    cocas de guisantes


Get creative!

*I added a little smoked gouda and fresh basil to the mix and a little pesto to the dough when it came out of the oven. And like pizza, they are great cold and for picnics.

Written by Eric J. Trujillo

Written by Eric J. Trujillo

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