Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea 1 Lb frozen bread doughs 5 lg Garlic coves, minced
-thawed 2 lg Red bell peppers, chopped
9 tb Olive oil 1 bn Swiss chard, ribs removed
1/2 ts Black pepper -and thinly sliced. Leaves
2 md Onions, chopped -thinly sliced

Place each loaf of bread dough in a separate bowl. Add 1 Tbsp of oil
to each bowl, season each with 1/4 tsp pepper. Knead each in the bowl
until the oil is well incorporated, about 3 minutes. Let dough rest
in the bowl for 10 minutes.

Oil two baking sheets. Turn out dough on to a floured surface and
knead 1 minute. Roll out with a floured rolling pin into an irregular
rectangle, pulling and stretching the dough as necessary. Transfer to
a prepared sheet and brush with 1 Tbsp of oil. Let dough rise
uncovered in a warm draft-free spot about 30 minutes (until puffy).

Preheat oven to 400 F. Heat 3 Tbsp of oil in a large skillet. Add the
onions and garlic, saute for 1 minute. Add bell peppers and chard
ribs and saute until tender, about 10 minutes. Add chard leaves and
saute until wilted (about 3 minute) and coated with oil. Season with
salt pepper.

Make indentations all over the dough with your fingers. Brush with
olive oil. Spread vegetables over the dough leaving a 1" border. Bake
until golden about 25 minutes. Serve warm or room temperature.

Cocas are a traditional street food in Palma, Spain. The name comes
from the Latin verb coquere, meaning to cook. These are usually
eaten as a snack but make a great appetizer to a meal. I have also
made these using arugula lettuce instead of the chard. And of course
you can use your favorite home-made bread or pizza dough instead of
frozen dough.

Adapted from: Bon Appetit, May 1995, 'The Mediterranean, A Delicious
Voyage of Discovery' (Majorca) Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 04-22-95

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