16 PAX - Time 1h
Utensils: Oven, Oven tray, Scales
See recipe in PDF or print
INGREDIENTS
1 kg Pizza dough
For the topping:
1 kg Monterrosa tomatoes
5 kg Balls buffalo mozarella (lactose free)
45 Mediterranean pine nuts
20 g Wild rocket
Salt
Black pepper
Pairings:
ELABORATION
1Cut the dough into 65g pieces, knead and roll into balls. Leave to rise for two hours.
While the dough rises:
2Cut the tomatoes in half slices.
3Cut the Mozzarella balls in half.
4Toast the pine nuts in the oven or in a pan with a little Pons Selección Familiar Arbequina EVOO.
5Stretch the balls with a pinch of flour leaving the edges thicker.
6Place two half slices of tomato on top of the dough.
7Drizzle a baking tray with a little oil or cover with greaseproof paper.
8Preheat the oven to 180ºC.
9Place all the uncooked cocas with the tomato on the baking tray.
10Put the tray in the bottom of the oven for 10 minutes.
11While cooking the coca will grow in size and brown slightly.
12Remove the cocas from the oven and leave to cool to room temperature.
Once cold, they are ready to serve::
13Place the muffalo mozzarella on top of the tomatoes.
14Sprinkle each coca with 5 grams of pine nuts.
15Season all the cocas with salt and pepper.
16Place a small bouquet of rocket on top of each coca.
17Dress the whole tray with a good splash of Pons Green Oil and a few drops of Pons Nonno Balsamic Vinegar.
Ingredients
1 kg Pizza dough
For the topping:
1 kg Monterrosa tomatoes
5 kg Balls buffalo mozarella (lactose free)
45 Mediterranean pine nuts
20 g Wild rocket
Salt
Black pepper
Pairings:
Directions
1Cut the dough into 65g pieces, knead and roll into balls. Leave to rise for two hours.
While the dough rises:
2Cut the tomatoes in half slices.
3Cut the Mozzarella balls in half.
4Toast the pine nuts in the oven or in a pan with a little Pons Selección Familiar Arbequina EVOO.
5Stretch the balls with a pinch of flour leaving the edges thicker.
6Place two half slices of tomato on top of the dough.
7Drizzle a baking tray with a little oil or cover with greaseproof paper.
8Preheat the oven to 180ºC.
9Place all the uncooked cocas with the tomato on the baking tray.
10Put the tray in the bottom of the oven for 10 minutes.
11While cooking the coca will grow in size and brown slightly.
12Remove the cocas from the oven and leave to cool to room temperature.
Once cold, they are ready to serve::
13Place the muffalo mozzarella on top of the tomatoes.
14Sprinkle each coca with 5 grams of pine nuts.
15Season all the cocas with salt and pepper.
16Place a small bouquet of rocket on top of each coca.
17Dress the whole tray with a good splash of Pons Green Oil and a few drops of Pons Nonno Balsamic Vinegar.
COCA CAPRESSE WITH PINE NUTS, ROCKET AND PONS GREEN OIL
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