Coca de Recapte (Catalan Roasted Vegetable Flatbread)
A thin, crisp Catalan flatbread spread with sofrito and piled with smoky roasted peppers, aubergine and onion.
Made with Pizza dough and Spanish sofrito. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £1.35 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Toss the peppers, aubergine and onion with 3 tbsp olive oil, the paprika and the salt on two trays.
- 2
Roast for 30 to 35 minutes, turning once, until soft and charred in places. Peel the skins from the peppers if they are loose and cut the flesh into strips.
32 min 30 s - 3
Raise the oven to 240°C (220°C fan). Oil a large baking tray, 30 x 40 cm, with the last olive oil.
- 4
Roll your ready made pizza dough (see the base recipe) into a thin rectangle that fits the tray, about 3 mm thick, and lay it in.
- 5
Spread your ready made Spanish sofrito (see the base recipe) over the dough, leaving a 1 cm rim. Arrange the roasted vegetables on top and scatter over the thyme.
- 6
Bake for 15 to 18 minutes until the edge is golden and crisp underneath. Cool for 5 minutes and cut into squares.
17 min
Tips
- Roll the dough thin. A coca is a crisp, flat bread and is closer to a cracker-crust pizza than a deep bread.
- Use plenty of the roasted vegetable juices. They flavour the base without making it wet when the vegetables are drained a little.
- Traditionally anchovies or salt cod are laid on the top. Add them if you eat fish and don't need the dish to be vegan.
Storing and freezing
Cool within 1 to 2 hours, keep covered in the fridge for up to 3 days and eat cold or reheat in a hot oven until steaming hot all the way through. Freeze squares for up to 2 months.
Questions
What is coca de recapte?
Coca de recapte is a Catalan flatbread topped with roasted peppers, aubergine and onion, as in escalivada. It is eaten warm or cold, often as a tapas-style dish with a glass of wine.
Is a coca the same as pizza?
Not exactly. A coca is a Catalan flatbread, with no tomato sauce or cheese, and its topping is usually cooked in advance. The result is closer to a crisp, savoury tart.
Can I make it ahead?
Yes. Roast the vegetables the day before and keep them chilled. Assemble and bake just before serving, or serve at room temperature.
More made with pizza dough
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.