A Spanish Take on Pizza: The Coca

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Christian Petroni, the chef de cuisine at Peniche in White Plains, has put cocas — or Spanish pizzas — on the menu, and he’s getting really creative with the toppings. He emailed me this photo of one he recently had on special: Shishito peppers, aged Mahon cheese and truffle oil.

Cocas are really flatbreads with toppings. In Spain, they can start with anything from caramelized onions to roasted piquillo peppers.

Christian served me a coca with figs, bacon and gorgonzola about six weeks ago, and man was it delicious. Now that theses cocas are on the menu, I predict they will be very popular indeed. He’s doing two or three kinds each night.

The 411 on Peniche.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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