-=> Quoting Bill Swisher to Jim Weller <=-

 BS> in Italy / The people I was with were slurping down mussels
 BS> like you wouldn't believe/ I of course had something else /
 BS> pizza.

Figures!

But you have to watch out: sneaky pizza cooks sometimes hide seafood
in the other toppings.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Catalan Coca with Anchovies, Peppers & Cheese
 Categories: Appetizers, Spanish, Pizza, Cheese, Anchovies
      Yield: 4 Servings
 
           FOR DOUGH:
      2 pk Active dry yeast
    1/2 c  Whole milk, gently warmed
      2 tb Spanish olive oil
      1 c  +3 tb all-purpose flour
    1/2 ts Salt
           FOR FLATBREADS:
      2 tb Olive oil
      1 lg Sweet onion, thinly sliced
      1 tb Dried oregano
     20    Kalamata olives, pitted and
           Roughly chopped
      1 c  Piquillo peppers, cut into
           Long strips
     16    Oil-packed anchovy fillets,
           Halved crosswise
      6 oz Manchego cheese, grated
 
  Catalan Coca with Anchovies, Piquillo Peppers & Aged Manchego
  Cheese
  
  Coca is one of the most popular dish of Catalonia, if you never
  heard of it you're certainly familiar with a few of its cousins -
  there's pissaladiere in south of France, flammenkuche in Alsace
  and of course Italian pizzas everywhere. The Coca is a sort of
  oval flatbread pizza that comes with a variety of delicious
  toppings, although there's usually no tomato.
  
  Stir the yeast and the olive oil into the warmed milk and let it
  rest for 5 minutes. Add the flour and salt to a food processor and
  pulse to combine. Pour the yeast mixture into the food processor
  and process for 1 minute, or until the dough is well-mixed. Remove
  the lid and cover the bowl of the food process with plastic wrap.
  Leave it in a non-drafty place to rise for 30 minutes.
  
  Preheat the oven to 350 degrees. Add the olive oil to a large
  skillet, preferably cast iron or nonstick, and heat to medium-low.
  Add the onions and cook, stirring occasional for 15 to 20 minutes,
  or until caramelized–very soft and brown. Season with salt and
  pepper once they start to soften. If the skillet gets too dry
  before onions are done, add 1/2 tablespoon of water to prevent
  them from burning. Remove from heat and set aside.Coast two baking
  sheets with nonstick spray or line with parchment paper.
  
  Adapted from Tapas: A Taste of Spain in America by Jose Andres.
  
  From: Zen, Www.Zencancook.Com
 
MMMMM


Cheers

Jim


... If money can't buy happiness, explain beer and pizza.

___ Blue Wave/QWK v2.20