Ingredients
1 ud. Red bell pepper
1 ud. Green bell pepper
650 gr. Ripe tomatoes
25 gr. Pine nuts
20 ml. Extra virgin olive oil
A pinch of salt
A pinch of sugar
75 gr. Tuna
A pinch of sweet paprika
For the dough:
450 gr. Wheat flour
180 ml. Extra virgin olive oil
180 ml. Of white wine or beer
6 gr. of salt
Preparation
- For the topping: clean and dice the red bell pepper, the Italian green bell pepper and chop the ripe tomatoes. Soak the pine nuts in water until ready to use.
- Sauté lightly in a pan with extra virgin olive oil the chopped peppers with a little salt.
- Add the chopped tomatoes and a little sugar and sauté for at least 10 minutes more.
- For the dough: preheat the oven to 200 ℃ heat up and down with fan. Pour the wheat flour, extra virgin olive oil, beer or white wine and salt into a bowl.
- Mix the ingredients until a homogeneous ball is formed and cover with cling film until ready to use.
- Stretch the dough into a rectangular shape. Place it on baking paper on the tray where it will be baked.
- Cover the base with the sofrito and bake at 200 ℃ for 15 minutes.
- Add the pine nuts, the crumbled tuna belly and the sweet paprika to the coca. Bake again for 10 minutes more
- Remove the tomato coca from the oven once done and serve warm or at room temperature.
