4 PAX - Time 30 min
Utensils: Oven and tray, backing paper, Sauté, Grater/Slicer
See recipe in PDF or print
INGREDIENTS
400 g Coca dough
120 g Red onion, peeled
8 Medium portobello mushrooms
250 g Fresh mozzarella
50 g Jabugo ham
12 g Fresh truffles
Paired with:
ELABORATION
1Line an oven tray with baking paper.
2Roll out the dough and place it on the lined tray.
3Julienne 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).
4Cut the portobellos into quarters.
5Dice the mozzarella into cubes.
6Distribute the ingredients (onions, mushrooms and mozzarella) across the
surface of the coca dough. Salt and pepper.
7Preheat the oven between 180 and 200 °C.
8Bake the coca in the oven for about 12 minutes.
9Once cooked (the crust will be brown), add the slices of Jabugo ham.
10While serving, grate the truffles over the coca and season with a drizzle of
Pons infused with White/Black Truffle oil.
Ingredients
400 g Coca dough
120 g Red onion, peeled
8 Medium portobello mushrooms
250 g Fresh mozzarella
50 g Jabugo ham
12 g Fresh truffles
Paired with:
Directions
1Line an oven tray with baking paper.
2Roll out the dough and place it on the lined tray.
3Julienne 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).
4Cut the portobellos into quarters.
5Dice the mozzarella into cubes.
6Distribute the ingredients (onions, mushrooms and mozzarella) across the
surface of the coca dough. Salt and pepper.
7Preheat the oven between 180 and 200 °C.
8Bake the coca in the oven for about 12 minutes.
9Once cooked (the crust will be brown), add the slices of Jabugo ham.
10While serving, grate the truffles over the coca and season with a drizzle of
Pons infused with White/Black Truffle oil.
MOZZARELLA, JABUGO AND VEGETABLE COCA WITH TRUFFLES
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