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Spanish-style Flatbread Roasted Peppers Artichokes Prosciutto

Spanish-Style Flatbread with Roasted Peppers, Artichokes and Prosciutto

By Calvin Cox

4 to 6 Servings

45 minutes

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This recipe makes a simple weeknight version of coca, a type of Spanish flatbread. Coca is open-faced like pizza but may be savory, sweet or plain. For ease, we use store-bought refrigerated pizza dough, put it into a rimmed baking sheet and top it with roasted peppers, marinated artichokes and capers before sliding it into the oven. Slices of prosciutto are draped on after the flatbread comes out of the oven. If you’re able to find Spanish dry-cured ham, such as serrano or Ibérico, feel free to use it instead.

4 to 6

Servings

Tip

Don’t use cold dough, as it will be more resistant to stretching and shaping than room-temperature dough; it also bakes up denser. Remove it from the refrigerator 30 to 60 minutes in advance, depending on the ambient temperature of your kitchen. Also, to prevent sticking, make sure to coat the baking sheet with cooking spray before placing the dough on top.

45 minutes

Ingredients

  • 1

    12-ounce jar roasted red peppers, drained, patted dry and roughly chopped (about 1 cup)

  • 1

    cup drained marinated artichoke hearts, roughly chopped

Directions

  1. 01
    Heat the oven to 500°F with a rack in the lower-middle position. Mist a rimmed baking sheet with cooking spray. In a medium bowl, toss together the red peppers, artichokes, garlic, capers, thyme, 1 tablespoon of oil, ½ teaspoon each salt and pepper; set aside.

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Reviews
Rosie J.
October 14, 2023
Home Run!
Have made this many times since it came out. Easily adapted to regular pizza dough in a pinch. Sometimes I put some nice marinated mozzarella balls on it, then add the prosciutto at the end. Tonight I am putting on some chorizo for a meatier pizza. Here’s the deal. The veggie topping is the absolute bomb. Absolute must after draining the peppers and artichokes to wrap in paper towels and squeeze out all liquid. You will use a lot of paper towels. I label it Mediterranean Medley on my container and stick it in the frig. It keeps a long time. It is an outstanding topping on an Italian sandwich with coppa and other Italian meats with a good shredded mozzarella, light mayo and a crusty French bread. Great on baked potatoes and all kinds of pasta, hot and cold. It is a staple in my frig. Do this!!
Michael J.

Would the recipe for flatbread dough that uses yogurt work for this?

Lynn C.

Hi Michael -

We haven't tested it with the flatbread (pizza) dough so we aren't sure what the results might be. If you do decide to try it, you will want to keep the dough as one large ball rather than divide the dough in half in order to more closely replicate the size of a ball of store-bought pizza dough. We aren't sure how the flatbread dough will cook on the sheet tray since that dough was designed to be used with a baking steel/stone. You may find that you get better results if you set the tray on a preheated steel. Good luck!

Best,
The Milk Street Team

Kelsey C.

Yum! This was so good and super easy to throw together. It looked very impressive.

Jennifer B.

A completely different taste than pizza. Loved the briny savory touch and yes, it's easy! My husband gobbled it up.

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