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.
Servings: 4 cocas
Calories: 267kcal
Ingredients
- 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.
Instructions
- 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.
- 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!
