Grilled Coca De Recapte
Author: Pizza Today
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
- Turn your grill or pizza oven on high and wait for the temperature to reach 450 to 475 F.
- Cut the onion in half lengthwise and using a metal skewer, skewer both halves.
- Cut off the ends of the zucchini.
- 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.)
- Brush all the vegetables with the olive oil and place on the grill.
- The zucchini will cook first.
- Remove them from the grill when limp and grill marked.
- Close the lid of the grill after turning the other vegetables.
- 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.
- Place all in a cool place for at least 10 minutes.
- Cut the end of the eggplant and peel the skin back, revealing the warm flesh.
- Keep pulling the skin back and pull the flesh out in strips.
- Peel off the red pepper’s black skin and discard it with any seeds and the top.
- Cut the flesh into ½ inch strips.
- Cut the tomatoes in quarters, then cut the inside flesh out and save for salads.
- Cut the grilled onion into ½-inch petals after cutting off the ends.
- Reserve all these vegetables next to the grill.
- Using a 9- to 10-ounce dough ball, form into a football shape and stretch the ends even more.
- Place the grated Manchego, already grilled vegetables and oiled dough to the grill.
- You are now ready to grill the Cocas.
- Heat the grill to high or 450 F, quickly brush oil onto the grill, using a paper towel.
- Place both elongated doughs on the grill and wait only 2 to 3 minutes before checking the bottom.
- By now, the dough will have hardened enough to move.
- Check the underside and move according to your grill marks.
- Wait another minute and turn over.
- Immediately top with the cheese and the vegetables.
- 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.
- 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.