Summer Vegetable Flatbread
Year’s back, Joanne Weir and I hosted a dinner and Joanne and I were seated together. We had a blast, she is a Northamptonite like me and since then many of her recipes from Wine Country Cooking have become staples in the Quinlan house. Her recipe calls for home made dough. For our version, I’ve substituted store-bought to make it simpler. ~Q
This Catalan “pizza” (Coca de la Huerta) is traditional fare on the Balearic Islands. Instead of being round like in Italy, it’s made in a long, narrow oval shape and baked in a wood-fired oven. Cheese and herbs aren’t used here as they are in Italy but instead, Coca is topped with either summer’s bounty or the cook’s leftovers.
Store-bought Pizza Dough
2 cups tightly packed Swiss Chard, washed, dried and stems removed
3 tablespoons Extra Virgin Olive Oil
5 cloves Garlic, minced
1 small Zucchini, unpeeled, sliced paper-thin
1 large Green Bell Pepper, seeded and thinly sliced
1 large Yellow Onion, thinly sliced
Salt and freshly ground Black Pepper
2 ripe Tomatoes, thinly sliced
2 teaspoons White Wine Vinegar
1/4 cup Pine Nuts, toasted
Preheat the oven to 400°F. Pile swiss chard leaves on top of one another, roll them up, and slice into 1/2-inch strips. In a large frying pan, heat 1 tablespoon of the oil. Add the Swiss chard and garlic and toss together. Cover and cook 2 minutes. Next, remove the cover and continue to cook until the Swiss chard is tender, 2 to 3 minutes. Remove from pan and place in a bowl, add 1 tablespoon of the oil to the frying pan, then the zucchini, and cook over medium heat until just done, 4 minutes then reserve with the swiss chard. Next, add in the peppers and onions to the pan and cook until tender, 7 to 8 minutes. Add to the other vegetables and season with salt and pepper. Reserve.
Cut the dough into 2 pieces. Flour a surface and roll each portion into an oval shape, 3/8-inch thick, 8-inches by 10 inches. Crimp the edges slightly. Place both pieces of dough side by side on a large oiled baking sheet. Divide the cooked vegetables between the two pieces of dough and distribute evenly, leaving a 1/2-inch border around the edges.
Distribute the tomatoes over the greens. Drizzle with the vinegar. Sprinkle the pine nuts on top and drizzle each with the remaining 1/2 teaspoon olive oil. Season with salt and pepper. Bake 20 to 25 minutes, until golden.
For this wonderful Summertime recipe, we recommend Serra de Estrella Albarino and Summer Sip French Rosé, our Vineyard Selections to pair with perfectly with fresh, Summer vegetables.
Grab your bottle or bottles of our Vineyard Selection wines here for curbside pickup at our West Springfield Table & Vine location.