Escalivada and Anchovy Coca

Name: Escalivada and Anchovy Coca
Prep time: 10 min
Cook time: 10 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 1 Spelt dough ball; Roasted bell pepper; Roasted onion; Roasted aubergine; Cantabrian anchovies; Pink salt; Extra virgin olive oil; Black olives

Pizzas & savoury bakes

Be the first to rate it!

This escalivada and anchovy coca is one of those recipes I love to make whenever I want to share something simple packed with Mediterranean flavour. I use a spelt dough base and top it with roasted bell pepper, onion, and aubergine, Cantabrian anchovies, and black olives. I love the contrast between the tender vegetables and the crispy edges of the crust.

With the dough ready and the vegetables already roasted, you only need 10 minutes of prep and another 10 in the oven. To prevent the crust from getting soggy, drain the vegetables well before arranging them on top. If you enjoy an anchovy coca, this combination is a wonderful option for dinner for two or served fresh out of the oven as an appetizer to share.

I also recommend my Whole spelt and roasted pumpkin pizza and the Puff pastry with anchovy and black olive pâté, two wonderful options if you want to keep exploring savoury bakes.

Prep: 10 minCook: 10 minServes: 2

Share on WhatsApp

Ingredients

Here are the ingredients you need

1 Spelt dough ball
Roasted bell pepper
Roasted onion
Roasted aubergine
Cantabrian anchovies
Pink salt
Extra virgin olive oil
Black olives

Step by step

Method

1Cut the roasted vegetables into strips and place them in a glass container with a pinch of salt, covered with extra virgin olive oil.
2Preheat your oven to its highest temperature setting.
3Stretch and shape the spelt dough ball into an elongated flatbread using your hands.
4Place it onto your baking steel, pizza pan, or baking tray.
5Spread the roasted vegetables evenly across the dough and top with a few anchovies and olives.
6Bake for 10min at maximum heat, or until the dough starts to turn golden and the edges look crisp.
7Done! Our ESCALIVADA AND ANCHOVY COCA is ready to enjoy.

Frequently asked questions

How should I store leftover escalivada coca?

Keep it in the fridge in an airtight container and enjoy it within 1-2 days. To bring back the crispiness of the crust, reheat it in the oven rather than the microwave.

Can I add goat cheese to this coca?

Yes, you can scatter a few small pieces of goat cheese over the vegetables before baking. Just ease up slightly on the anchovies and extra salt so the final bite does not end up too salty.

Can I use spelt dough to make a gluten-free coca?

No, spelt contains gluten. To make a gluten-free version, use a certified gluten-free dough base, check the labels on the rest of your ingredients, and follow the baking instructions for that specific base.