Català
4 PAX - Time 30 min
Utensils: Oven and tray, backing paper, Sauté, Grater/Slicer
INGREDIENTS
ELABORATION
Line an oven tray with baking paper.
Roll out the dough and place it on the lined tray.
Julienne the onion and lightly sauté it in a pan with a bit of Pons Selección
Familiar EVOO Arbequina oil for 5 minutes (until al dente).
Cut the portobellos into quarters.
Dice the mozzarella into cubes.
Distribute the ingredients (onions, mushrooms and mozzarella) across the
surface of the coca dough. Salt and pepper.
Preheat the oven between 180 and 200 °C.
Bake the coca in the oven for about 12 minutes.
Once cooked (the crust will be brown), add the slices of Jabugo ham.
While serving, grate the truffles over the coca and season with a drizzle of
Pons infused with White/Black Truffle oil.
Ingredients
Directions
Line an oven tray with baking paper.
Roll out the dough and place it on the lined tray.
Julienne the onion and lightly sauté it in a pan with a bit of Pons Selección
Familiar EVOO Arbequina oil for 5 minutes (until al dente).
Cut the portobellos into quarters.
Dice the mozzarella into cubes.
Distribute the ingredients (onions, mushrooms and mozzarella) across the
surface of the coca dough. Salt and pepper.
Preheat the oven between 180 and 200 °C.
Bake the coca in the oven for about 12 minutes.
Once cooked (the crust will be brown), add the slices of Jabugo ham.
While serving, grate the truffles over the coca and season with a drizzle of
Pons infused with White/Black Truffle oil.