Grilled Mixed Peppers and Onion Cocque (Spanish Flatbread or “Pizza”)

Cocque are a Spanish flatbread equivalent to pizza, but are usually more rustic. Typically the crust is thin, or really thin, and is crisper and blisters a little. The toppings are fewer, but always choice. Cocque appear as part of the tapas pantheon, or as a starter or snack with drinks, not as a main dish. You can use whatever peppers you want, but if using the Hungarian Wax peppers you might want to nibble a few to check for heat.

INGREDIENTS:

METHOD:

Make cocque dough. (See recipe)

Heat the grill.

Toss the peppers in a large bowl and rub lightly but thoroughly with olive oil.

When grill is hot, place the onion, cut side down and grill, turning as needed, until the entire cut surface is charred black. Using tongs, turn the onion halves and grill the outside and char the skin. Cook until softened and blackened. When done, remove to a bowl and allow to cool.

While the onion cooks, put the peppers on the grill and cook, turning as needed, until the skins are blistered and charred, but do not cook the peppers until they are soft. When the skins are ready, transfer the peppers to a bowl with a piece of plastic wrap or tight lid and wait 5-10 minutes.

Peel the peppers using a small thin sharp knife. For smaller peppers, you can leave the pepper whole, but for larger peppers, cut away the top and open the pepper up, then cut out the seeds and white ribs. Flip the pepper and use the knife to scrape away skin, going top down. (I don’t know why, but I find it most successful going in this direction.) Cut the peppers into 1/4-inch strips, and toss into a bowl. If you wish, you can drizzle with balsamic vinegar, or if you have the reduction, wait until later.

Scrape the char off the onion using a thin sharp knife. Just run the edge across the surface of the onion and most of the char will scrape right off. Peel the onion and use the knife to cut away any really burnt spots. Cut the halves though the root/top and cut across the halves into half-moons, 1/4-inch or thinner, and add to the peppers. Season the lot with a bit of salt and drizzle with a little olive oil. If using marjoram or oregano, chop it loosely and add. For rosemary or basil, just tear up and add, tossing to combine herbs and vegetables.

When ready to make cocque, follow recipe for dough. When ready to add toppings, slice mozzarella thinly, around 1/8^th inch, brush dough with olive oil, then cover the surface with cheese slices, then with the peppers and onion mixture. Do not pile these on too deep or you will just have a soggy floppy mess. Cook the cocque according to recipe, and if you wish, when it is done drizzle with a little Balsamic Vinegar Reduction. Cut and serve hot or room temperature.

Chef’s Notes: * Whatever peppers you use, you will need around 8 cups or two double-handfuls of peppers. If peppers are spicy, be careful while prepping them. Keep hands away from yourself, especially eyes.

Serves: 4

Source: Chef Andrew E Cohen