Grilled Coca De Recapte

Grilled Coca De Recapte
Recipe type: Pizza
  • 1 yellow onion
  • ½ or ¾ red pepper (if you like roasted red pepper, please use a whole one)
  • 1 medium eggplant
  • 2 small zucchini
  • 2 tablespoons extra virgin olive oil for brushing vegetables
  • 3 yellow tomatoes
  • Grated Manchego cheese (You can substitute Asiago or white cheddar.)
  • Lemon juice and more olive oil for garnish
  1. Turn your grill or pizza oven on high and wait for the temperature to reach 450 to 475 F.
  2. Cut the onion in half lengthwise and using a metal skewer, skewer both halves.
  3. Cut off the ends of the zucchini.
  4. Using a mandolin or knife, cut the zucchini into strips of 1/16th of an inch-(fairly thin but thick enough to withstand a hot grill.)
  5. Brush all the vegetables with the olive oil and place on the grill.
  6. The zucchini will cook first.
  7. Remove them from the grill when limp and grill marked.
  8. Close the lid of the grill after turning the other vegetables.
  9. Grill covered, turning frequently until the red pepper is charred, the onion is moist and limp, and the eggplant looks like a deflated balloon with a soft center.
  10. Place all in a cool place for at least 10 minutes.
  11. Cut the end of the eggplant and peel the skin back, revealing the warm flesh.
  12. Keep pulling the skin back and pull the flesh out in strips.
  13. Peel off the red pepper’s black skin and discard it with any seeds and the top.
  14. Cut the flesh into ½ inch strips.
  15. Cut the tomatoes in quarters, then cut the inside flesh out and save for salads.
  16. Cut the grilled onion into ½-inch petals after cutting off the ends.
  17. Reserve all these vegetables next to the grill.
  18. Using a 9- to 10-ounce dough ball, form into a football shape and stretch the ends even more.
  19. Place the grated Manchego, already grilled vegetables and oiled dough to the grill.
  20. You are now ready to grill the Cocas.
  21. Heat the grill to high or 450 F, quickly brush oil onto the grill, using a paper towel.
  22. Place both elongated doughs on the grill and wait only 2 to 3 minutes before checking the bottom.
  23. By now, the dough will have hardened enough to move.
  24. Check the underside and move according to your grill marks.
  25. Wait another minute and turn over.
  26. Immediately top with the cheese and the vegetables.
  27. Close the lid to get heat to the top of the cocas but beware — watch the bottom of the dough, as it will burn very quickly.
  28. When the bottom cannot take any more cooking and is browning nicely, take the cocas off and serve immediately with sherry vinegar, a spritz of lemon or even the Romesco sauce.