Ingredients:
( enough for 1 generous serving)
For the coca base:
150 gms plain flour
1 tsp dried yeast
½ tsp salt
½ tsp sugar
Warm water
a drizzle of olive oil
For the topping:
1 large (or two small) courgette
a handful of basil leaves
Olive oil
1 tablespoon filleted almonds
salt to taste
Method:
( enough for 1 generous serving)
For the coca base:
150 gms plain flour
1 tsp dried yeast
½ tsp salt
½ tsp sugar
Warm water
a drizzle of olive oil
For the topping:
1 large (or two small) courgette
a handful of basil leaves
Olive oil
1 tablespoon filleted almonds
salt to taste
Method:
- Mix all the dry ingredients for the base together in a bowl. Add the olive oil, mix, and then add water, just enough to make a soft dough.
- Put the dough on a floured surface and knead for about 10 minutes, until the dough is soft and smooth.
- Cover with a damp cloth and allow to rise for about an hour.
- Meanwhile, slice the courgette into rounds and sprinkle with salt.
- Heat a large frying pan, add olive oil and sauté the courgettes. Once they've browned on one side , add the basil leaves and brown the other side. This should not take more than 5 minutes; the courgettes should be still firm.
- Heat the oven to 200C/400F.
- Take the dough from the bowl and knead for another 5 minutes, then extend into a rectangle, or long oblong shape.
- Cover the top of the dough with the courgettes and basil, leaving a ½ inch space around the sides, then sprinkle with the almonds.
- Bake for about 20 minutes, until the crust is browned. Drizzle with more olive oil to serve.
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