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