Equipment
Ingredients
Base & Sauce
- 2 flour tortillas, 20cm/8in diameter
- 60 ml tomato passata
- 10 ml olive oil
Toppings
- 60 g spanish chorizo, cured, thinly sliced
- 50 g corn kernels, fresh or frozen (thawed)
- 50 g red bell pepper, diced small
- 6 cherry tomatoes, halved
- 80 g low-moisture mozzarella, shredded
- 30 g manchego cheese, finely grated
- 5 g fresh oregano
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 548 kcal
- Protein
- 26 g
- Carbohydrates
- 42 g
- Fat
- 32 g
- Fiber
- 3 g
- Sugar
- 6 g
- Sodium
- 753 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 26 mg
- Potassium
- 634 mg
- Calcium
- 425 mg
- Iron
- 2.4 mg
- Magnesium
- 44 mg
- Phosphorus
- 369 mg
- Zinc
- 4.1 mg
- Vitamin A
- 135 mcg
- Vitamin C
- 42 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.20 mg
- Niacin
- 1.2 mg
- Folate
- 43 mcg
- Water
- 66 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 220°C (425°F). Place a wire rack over a baking sheet.
Lightly brush both sides of the tortillas with olive oil. Place them directly on the wire rack and bake for 3 minutes just to firm up the structure before topping.
Remove tortillas from the oven. Spread a thin layer of tomato passata on each, leaving a small border. Distribute the mozzarella and Manchego evenly.
Arrange the sliced chorizo, diced peppers, corn kernels, and halved cherry tomatoes on top of the cheese. Do not overcrowd.
Return the pizzas (still on the wire rack) to the oven. Bake for 8-10 minutes until the cheese is bubbling, the chorizo is crisp, and the edges of the tortilla are golden brown.
Remove from the oven and let cool for 2 minutes. Garnish with fresh oregano leaves and slice into wedges to serve.
Chef's Notes
- Using a wire rack over a baking sheet allows hot air to circulate under the tortilla, mimicking a pizza stone's effect and ensuring a crisp bite.
- If using fresh corn, you do not need to cook it beforehand; the high oven heat will steam-roast it perfectly in 10 minutes.
- Manchego adds a distinct salty, sheep-milk tang that pairs perfectly with the sweet corn, but Parmesan can be used as a substitute.
- Be careful with salt; the chorizo and Manchego are both naturally salty, so additional seasoning is rarely needed.
Storage
Refrigerator: 2 days — Best eaten fresh; crust will lose crispness upon reheating.
Reheating: Reheat in a dry skillet or 200°C oven for 3-4 minutes to recrisp the bottom.
Troubleshooting
Tortilla base is soggy/floppy
Cause: Too much sauce or toppings overloaded the thin base
Fix: Place in a dry skillet over medium heat for 1-2 minutes to crisp the bottom
Prevention: Use sauce sparingly and bake on a wire rack to allow air circulation underneath
Cultural Context
While pizza is Italian, the 'Coca' is a traditional Spanish flatbread from Catalonia often topped with roasted vegetables and cured meats. This recipe bridges the gap, using the convenience of a tortilla base to highlight classic Spanish flavor combinations like chorizo and sweet peppers.
