Vegetable Coca (Spanish Pizza)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    484
based on 2 ratings

A crispy dough base topped with a delicious vegetable topping. For a quick alternative you could use a sheet of puff pastry instead of making the dough, top with the cooked vegetable filling and bake according to manufacturer’s instructions.

recipe updated May 21, 2025

Ingredients

  • Onion icon
    Onion
    1
  • Red bell pepper icon
    Red bell pepper
    2
  • Zucchini icon
    Zucchini
    1
  • Eggplant icon
    Eggplant
    1
  • Garlic clove icon
    Garlic clove
    2
  • Cherry tomatoes icon
    Cherry tomatoes
    10
  • Olive oil icon
    Olive oil
    50 g
  • Water icon
    Water
    150 g
  • Dried yeast icon
    Dried yeast
    1 teaspoon
  • Sugar icon
    Sugar
    1 teaspoon
  • Bread flour icon
    Bread flour
    300 g
  • Salt icon
    Salt
    ½ teaspoon
  • Oil icon
    Oil
    40 ml
  • Smoked paprika icon
    Smoked paprika
    1 teaspoon
  • Olive oil icon
    Olive oil
    as needed
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooking Chef XL
  • kCook icon Food processor attachment
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Food processor attachment
  • kCook icon Small bowl
  • kCook icon Baking tray - large
  • kCook icon Cooking chef xl bowl
  • kCook icon Bowl - large
  • kCook icon Bowl - large
  • kCook icon Lightly floured surface

Step preview

  1. Line a clean baking tray with parchment paper
  2. Assemble the Food Processor attachment to the machine
  3. Fit the knife blade to the Food Processor bowl
  4. Add cherry tomatoes to the Food processor attachment
  5. Blend until well blended
  6. Transfer purée to small bowl then set aside
  7. Remove the knife blade, fit the thick slicing disc
  8. Slice onion into the Food processor attachment
  9. Transfer onions to small bowl
  10. Slice red bell pepper into the Food processor attachment
  11. Transfer peppers to small bowl
  12. Slice zucchini into the Food processor attachment
  13. Transfer zucchini to small bowl
  14. Slice eggplant into the Food processor attachment
  15. Transfer eggplant to small bowl
  16. Attach the Dough Tool
  17. Add olive oil, water, dried yeast, sugar, bread flour and salt to the Cooking Chef XL Bowl
  18. Lift the Cooking Chef head and fit the heat shield
  19. Mix with splashguard fitted until combined - 1 min, Speed Min
  20. Mix with splashguard fitted until dough forms - 9 min, Speed 1
  21. Lightly oil a clean large bowl
  22. Transfer dough to bowl
  23. Cover with kitchen towel then set aside - 1 hr
  24. Clean Cooking Chef bowl
  25. Attach the Stir Tool
  26. Add oil to the Cooking Chef XL Bowl
  27. Cook with splashguard fitted until hot - 1 min, 120°C, Stir 1
  28. Then add garlic clove to the Cooking Chef XL Bowl
  29. Cook with splashguard fitted until translucent - 2 min, 120°C, Stir 1
  30. Transfer onions to Cooking Chef XL Bowl
  31. Cook with splashguard fitted until softened - 5 min, 120°C, Stir 1
  32. Transfer peppers to Cooking Chef XL Bowl
  33. Add smoked paprika to the Cooking Chef XL Bowl
  34. Cook with splashguard fitted until softened - 5 min, 120°C, Stir 1
  35. Transfer zucchini to Cooking Chef XL Bowl
  36. Cook with splashguard fitted until softened - 5 min, 120°C, Stir 1
  37. Transfer eggplant to Cooking Chef XL Bowl
  38. Cook with splashguard fitted until softened - 5 min, 120°C, Stir 1
  39. Transfer mixture to bowl and let cool
  40. Pre-heat oven - 180°C
  41. Transfer dough to lightly floured surface
  42. Shape into a rectangle
  43. Transfer shaped dough to baking tray
  44. Add tomato mixture to shaped dough
  45. Add vegetables to shaped dough
  46. Drizzle with olive oil
  47. Season with salt and black pepper
  48. Bake until crispy and let cool - 40 min, 180°C
  49. Serve
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