Name: COCA CAPRESSE WITH PINE NUTS, ROCKET AND PONS GREEN OIL
Ingredients: 1 kg Pizza dough; 1 kg Monterrosa tomatoes; 5 kg Balls buffalo mozarella (lactose free); 45 Mediterranean pine nuts; 20 g Wild rocket; Salt; Black pepper; PONS Seleccion Familiar Arbequina EVOO.; Green Oil.; Nonno Balsamic Vinegar.; Sisquella.; Jan Petit.

CategoryDoughs and BreadDifficultyIntermediate

Total Time1 hr

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

PONS Seleccion Familiar Arbequina EVOO.

Green Oil.

Nonno Balsamic Vinegar.

Pairings:

Sisquella.

Jan Petit.

ELABORATION

Cut the dough into 65g pieces, knead and roll into balls. Leave to rise for two hours.

While the dough rises:

Cut the tomatoes in half slices.

Cut the Mozzarella balls in half.

Toast the pine nuts in the oven or in a pan with a little Pons Selección Familiar Arbequina EVOO.

Stretch the balls with a pinch of flour leaving the edges thicker.

Place two half slices of tomato on top of the dough.

Drizzle a baking tray with a little oil or cover with greaseproof paper.

Preheat the oven to 180ºC.

Place all the uncooked cocas with the tomato on the baking tray.

Put the tray in the bottom of the oven for 10 minutes.

While cooking the coca will grow in size and brown slightly.

Remove the cocas from the oven and leave to cool to room temperature.

Once cold, they are ready to serve::

Place the muffalo mozzarella on top of the tomatoes.

Sprinkle each coca with 5 grams of pine nuts.

Season all the cocas with salt and pepper.

Place a small bouquet of rocket on top of each coca.

Dress the whole tray with a good splash of Pons Green Oil and a few drops of Pons Nonno Balsamic Vinegar.

Ingredients