Coca de Recapte

Ingredients

Pizza dough

1 pound, store-bought or homemade

Olive oil

2 tablespoons

Red bell pepper

1, sliced

Eggplant

1 medium, diced

Onion

1 medium, thinly sliced

Sardines or anchovies

1 can (about 4 ounces), drained

Salt

to taste

Black pepper

to taste

Fresh parsley

2 tablespoons, chopped (for garnish, optional)

Instructions

1. Preheat the oven to 450°F (230°C). If using a pizza stone, place it in the oven to heat up.
2. On a floured surface, roll out the pizza dough to your desired thickness, aiming for about 1/4 inch thick.
3. In a skillet, heat the olive oil over medium heat. Add the sliced onion and cook for 2-3 minutes until translucent.
4. Add the diced eggplant and sliced red bell pepper to the skillet. Cook for an additional 7-10 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
5. Spread the cooked vegetable mixture evenly over the rolled-out pizza dough.
6. Top the vegetables with the sardines or anchovies, arranging them evenly.
7. Season with salt and pepper according to your taste preferences.
8. Transfer the Coca de Recapte to the preheated oven (or onto the pizza stone if using) and bake for 10-15 minutes, or until the crust is golden brown and the toppings are heated through.
9. Once baked, remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley if desired before slicing.