coca de tomate


A typical recipe of Valencian cuisine, the tomato coca is similar to a home baked pizza. Its crunchy dough with a topping made from tomato, pepper and tuna provides a tasty appetizer.


  • 1 red pepper

  • 1 green pepper

  • 650g ripe tomatoes

  • 20ml extra virgin olive oil

  • pinch of salt

  • 1 teaspoon sugar

  • 75g tinned flaky tuna

  • pinch of sweet paprika

  • FOR THE DOUGH: 450g flour, 180ml extra virgin olive oil, 180ml white wine or beer, 6g salt


  • For the topping:
    Lightly fry the chopped peppers in a pan with extra virgin olive oil and a pinch of salt.
    Add the chopped tomatoes and the sugar and fry for at least 10 more minutes.

  • For the dough: Preheat oven to 200℃. Put the flour, olive oil, beer or white wine and salt in a bowl.
    Mix the ingredients until they form a homogeneous ball and cover it with transparent film until use.

  • Roll out the dough to a rectangular shape, and place it on a baking tray lined with greased proof paper.
    Cover the base with the sauce and bake at 200 ℃ for 15 minutes.

  • Add the shredded tuna and the sweet paprika to the coca. Bake again for 10 more minutes.
    Remove the tomato coca from the oven once done, slice into squares, and serve warm or at room temperature.