SERVES 6-8 AS A SNACK
For the dough – enough for one large coca:
1tbsp fresh yeast or
1tsp dried yeast
About 290ml/scant 10fl oz warm water or enough
to make the dough
500g/1lb 2oz strong white fl our
1tbsp salt
4tbsp olive oil, plus extra for oiling
2tbsp white wine
For the topping:
4 green peppers, de-seeded and sliced
4 medium tomatoes, sliced
1 onion, sliced
2tbsp olive oil
Salt
〉〉 Place the yeast in a small bowl with a little warm water and stir to give a loose paste.
〉〉 Place the flour in a large mixing bowl and add the yeast, salt, olive oil, wine and enough water to make a soft, but not too sticky, dough. Knead the dough for about fi ve minutes until silky and stretchy, then place it in a lightly oiled bowl and cover with a baking sheet or some clingfi lm. Leave to rise for at least an hour at room temperature, or until it has doubled in size.
〉〉 Preheat the oven to 200°C/400°F/Gas Mark 6.
〉〉 Oil a large baking sheet.
〉〉 On a lightly floured surface, roll out the dough into a large rectangle, about 2cm/ ¾-inch thick and lay on the prepared baking sheet.
〉〉 Place all the topping ingredients in a bowl with the olive oil and salt. Toss the vegetables to cover them with oil and lay them attractively them on top of the base dough.
〉〉 Bake in the oven for 20–25 minutes until the crust is crisp and browned.