Jordi Moré Prim (Restaurant Can Joan d’Aitona)


  • 500 g flour
  • 10 g salt
  • 50 g olive oil 
  • 25 g yeast
  • As much water as required by the dough (approximately 200 or 300 g)

For the garnish:

  • 3 yellow catering peaches from Aitona
  • 1 onion
  • 1 red pepper
  • 1 marrow
  • Olive oil
  • Salt  
  • Black pepper


To make the dough, dissolve the yeast in lukewarm water. Lay the flour out on a marble surface in the form of a volcano and add the rest of the ingredients. Work this mass with your hands until it has the desired consistency and it can be easily removed from the marble surface. Set aside for 10 minutes, covered by a cloth.

Cook the onion in a pan, - having first finely chopped it into small dice - until it turns transparent. Do the same with the marrow and the red pepper. When the vegetables are cooked, strain them until they are dry and then mix them together. Set them aside while you peel the peaches and cut them into dice.

Add the dough and stretch it out finely on a baking tray that has been previously coated with olive oil. Spread the vegetables over the dough, having previously mixed them together. Put the peach dice on top, adding a pinch of salt, a dash of olive oil and also a little pepper; this will give a slightly different touch to the sweetness of the peach.

Now just put the "coca" (pastry base) in the oven, at 180-200C, for 20 minutes. 


Comparteix a facebook
Comparteix a Twitter
Compartir a Whatsapp
Envia a un amic