• For the topping:

• 4 tomatoes
• 2 onions
• 4 green bell peppers
• 1 cup olive oil
• Salt, pepper

For the dough:

• 2 cups flour
• 4 teaspoons fresh yeast
• 2 teaspoons olive oil
• Butter & salt

Coca de Trampo


1. Dissolve the yeast for the dough in lukewarm water. Mix the flour and salt in a bowl. Press a well into the flour and fill it with the dissolved yeast. Let the mixture stand for 15 minutes. Stir the flour and yeast into a dough until it has doubled in size.

2. Chop the onions and tomatoes into small cubes and cut the bell peppers into strips. Now roll out the dough into a square on a floured surface and place on a greased baking sheet, then spread the vegetables evenly, add salt and pepper and drizzle with olive oil.

3. Bake your Coca de Trampo at 200°C/400F for 25–30 minutes.

Whether you serve your summer pizza hot or cold is entirely up to you.

Artesano dinner plate
Artesano dinner plate
Artesano dinner plate