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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
Spanish-Style Flatbread with Roasted Peppers, Artichokes and Prosciutto
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)
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1
cup drained marinated artichoke hearts, roughly chopped
Directions
Reviews
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