Protein Boost | Goodfood Travels: Catalan Coca with Chorizo
Roasted Red Pepper & Crackling Almonds
Cooking time
0 minutes
Servings
2/4
Calories
1150 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Spain, where golden-crusted flatbread called coca is a Catalan specialty. Every bite is a treat of smoky pepper, caramelized onion and crumbles of tangy cheese.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 1 Tomato
- 1 Onion (or shallot)
- 1 Garlic clove
- 90g Uncooked: Baby greens (lettuce mix, baby spinach, kale or arugula) Cooked: Baby greens (baby spinach or kale)
- 30ml Ajvar (roasted red pepper spread)
- 25g Almonds
- 1 Roasted pepper
- 60g Feta
- 454g Pizza dough
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Almonds • Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
54 g
Saturated Fat
14 g
Sodium
2020 mg
Total Carb
124 g
Sugars
12 g
Protein
50 g
Fibre
10 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Set the dough aside to come up to room temperature.
- Thinly slice the garlic, roasted pepper and tomato.
- Halve, peel and thinly slice the onion lengthwise.
- In a small bowl, combine the ajvar and 2 tbsp oil (double for 4 portions).
Assemble & bake the pizza
- On the back of a well-oiled sheet pan, stretch the dough out to a ½ inch thickness for a thick crust or ¼ inch for a thin crust.
- Spread with the ajvar sauce.
- Top with the spices, tomato, garlic and S&P.
- Bake, 16 to 20 min., until golden brown.
Toast the almonds
- Meanwhile, heat a large, dry pan on medium.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pan.
Make the caramelized topping
- In the same pan, heat a drizzle of oil on medium.
- Add the onion and sauté, 5 to 7 min., until beginning to brown and caramelize.
- Add the roasted pepper and spinach. Sauté, 30 sec., until slightly wilted and warmed through.
Dress the pizza
- When the pizza is golden brown, top with the caramelized topping.
Plate your dish
- Divide the pizza (cut into wedges) between your plates.
- Garnish with the cheese and almonds. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
