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Active time
2 hours
Yield
6–8 servings
Nutritioni
Ingredients

1 tablespoon dry yeast

2 tablespoons warm water

1 ½ cups whole white wheat flour

1 ½ cups unbleached bread white flour

1 teaspoon salt 

1 cup warm water

4 tablespoons olive oil

½ cup golden raisins

½ cup walnut halves

1 small bunch Swiss chard

4 tablespoons extra virgin olive oil

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

Instructions
  1. In a bowl, dissolve the yeast in 2 tablespoons warm water. Let stand 10 minutes until frothy. Add the flour, salt, 1 cup warm water and 4 tablespoons olive oil. Knead on a floured surface until smooth, elastic and slightly tacky to the touch, about 7 to 10 minutes. Place the dough in an oiled bowl and turn it over so that it is completely coated with oil. Cover with plastic wrap and place in a warm place about 75°F. Allow to rise until double in volume, about 1 to 1½ hours.
  2. Preheat oven to 375°F. Pour 1 cup boiling water over all the raisins and let stand 15 minutes. Drain. Place the walnut halves on a baking sheet and toast until fragrant and lightly golden about 7 minutes.
  3. Remove the stems from the Swiss chard, wash, and spin the leaves dry. Warm two tablespoons of the olive oil in a frying pan over medium high heat, add the garlic and stir for 5 seconds. Add the Swiss chard and raisins and cook, tossing occasionally with tongs, until wilted, about 6 to 8 minutes. Season well with salt and pepper.Place a pizza stone on the bottom shelf of the oven and increase the oven temperature to 500°F.
  4. Punch down dough and cut into 2 pieces. Flour surface and roll one piece of the dough into a long, flat oval shape, about ⅜” thick, 8” x 10”. Build up edges slightly. Place the dough on a well-floured pizza peel or paddle. Place half of the greens on the dough, distribute evenly, leaving a half inch border around the edge. Top with the walnuts and drizzle with the remaining 2 tablespoons olive oil. Bake until golden and crispy, approximately 15 to 18 minutes. 
  5. Remove coca from pan and cut into wedges. Serve immediately or at room temperature.

 

Recipe by Chef Joanne Weir for the California Walnut Commission; Content and photo courtesy of the California Walnut Commission

Nutrition

379 calories
19g fat
(3g saturated fat)
575mg sodium
47g carbohydrate
3g fiber
8g protein

Yield: 6–8 servings


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