Coca With Candied Red Peppers

• 2 tablespoons olive oil, plus more for brushing the coca
• 1 medium white onion, quartered and thinly sliced
• 4 cups roasted peppers in oil, thinly sliced and drained (from four 14-to 16-oz jars)
• 5 tablespoons granulated sugar
• 2 tablespoons sherry wine vinegar, preferably aged (or best quality red wine vinegar)
• kosher salt
• all-purpose flour, for dusting the rolling pin
• 1 lb store-bought pizza dough, thawed if frozen
• confectioners' sugar, for dusting the coca

1. Heat the 2 tablespoons olive oil in a large skillet over medium-low heat.
2. Add the onion and cook until limp but not browned, 5 to 7 minutes, stirring occasionally.
3. Add the roasted peppers and cook for about 5 minutes, stirring.
4. Add the granulated sugar, vinegar, and 2 tablespoons water and stir until the sugar dissolves.
5. Cover the skillet, reduce the heat to low and cook until the liquid is reduced, about 10 minutes, stirring from time to time.
6. Season with salt to taste and let the pepper mixture cool completely.
7. Place an oven rack in the center and preheat to 450 degrees .
8. Lightly brush a 17-by-11-inch baking sheet with olive oil.
9. Lightly flour a work surface.
10. Using a floured rolling pin, roll out the dough so it is roughly the size of the baking sheet.
11. Transfer it to the oiled baking sheel and brush it with olive oil.
12. Spread the filling evenly on top.
13. Bake the coca on the center rack until it is light golden and baked through, 18-20 minutes.
14. Let the coca cool to warm (or make the coca ahead, which actually adds to its flavor; reheat it gently before serving).
15. Cut the coca into rectangles (Kitchen scissors work well here), dust lightly with confectioner's sugar, and serve at once.

olive oil, white onion, peppers, sugar, sherry wine vinegar, kosher salt, flour, storebought pizza dough, confectioners

Taken from www.food.com/recipe/coca-with-candied-red-peppers-366241 (may not work)