Spanish Coca with Wilted Greens, Walnuts and Raisins

Chef Joanne Weir
Copita
Sausalito, Calif.

Coca—the Spanish word for pizza—takes a departure from the cheese and tomato topping of its Italian cousin. At Copita, her restaurant in Sausalito, Calif., chef Weir bakes up a coca topped with Swiss chard, garlic, raisins and walnuts, and drizzles the ingredients with a fruity olive oil.
 

Steps

1. In small bowl, dissolve yeast in 2 tablespoons warm water. Let stand 10 minutes until frothy. Add flour, salt, 1 cup warm water and 4 tablespoons olive oil. Knead on floured surface until smooth, elastic and slightly tacky to touch, about 7 to 10 minutes. Place dough in oiled bowl and turn it over so that it’s completely coated with oil. Cover with plastic wrap and place in warm area at approximately 75 F. Allow to rise until double in volume, 1 to 1 1/2 hours.

2. Preheat oven to 350 F. Pour 1 cup boiling water over raisins and let stand 15 minutes. Drain. Place walnut halves on baking sheet and toast until fragrant and lightly golden, about 7 minutes.

3. Remove tough stems from Swiss chard, wash and dry well. Warm 2 tablespoons olive oil in skillet over medium-high heat. Add garlic and stir for 5 seconds. Add Swiss chard and raisins and cook, tossing occasionally with tongs, until wilted, about 6 to 8 minutes. Season well with salt and pepper. Place pizza stone on bottom shelf of oven and increase oven temperature to 500 F.

4. Punch down dough and cut into 2 pieces. Flour surface and roll 1 piece of dough into long, flat oval shape, 3/8-inch thick, 8 x 10-inches. Build up edges slightly. Place dough on well-floured pizza peel or paddle. Place half of greens on dough, distribute evenly, leaving 1/2-inch border around edge. Top with walnuts and drizzle with remaining 2 tablespoons olive oil. Bake until golden and crispy, about 15 to 18 minutes.

5. Remove pizza from pan and cut into wedges. Serve immediately or at room temperature.

Photo courtesy of California Walnuts