Coca de Pisto

INGREDIENTS

1 red pepper

1 Onion

1 cup of Chard

1 cup of spinach

2 cans of diced tomatoes (800g)

1 cans of tuna

Pine Seeds

300gr flour

100ml water

4gr Yeast

100 ml olive oil

Salt

Sugar

PREPARATION

Pisto

1. Cut into small cubes the red pepper and the onion. Cut the middle part of the chard and discard. Cut it into smaller sizes as well as the spinach.

2. In a sauce pan at low-heat let’s lightly fry the onions and the red pepper. When the vegetables soften, add the chard and the fresh spinach get wilted. Put the can of crushed tomato and add 1 tsp of salt and sugar. Let it boil in low-heat for 1 hour closed.

3. Once the hour pass turn off and let it cool down.

4. Once cold mix it with the tuna and test for salt.

   NOTE: From here it can be frozen up to 3 months.

   For the Dough

   1. Add the yeast to the Water let it rest for 5 min, if you can see some bubbles rise that means the yeast is working.

   2. In a large bowl add the flour and with your feast make a little volcano in the flour. Place the water with the yeast and the virgin olive oil. In the side place the salt. Kneading until it becomes elastic and you have a consistent ball.

   3. Cover the bowl with olive oil and let it rest for 2 hours, in a warm place.

   4. Roll it to the size of a tray, transfer it to the tray and poke it with a fork.

   5. Distribute the pisto. Sprinkle cinnamon and the pine seed.

   6. In a preheated oven of 200 C / 392 F bake for 30-40 min

      NOTE: It can be eated warm or cold