Roasting the right way

Roasted peppers need contact with the flame! Don't be afraid to put them right on your burner- or on the grill outside. Let them get completely blackened- they will not only be easier to peel, but the pepper flesh will be cooked, and take on the smokey flavor that well-roasted peppers should have. At the end of summer, peppers are a great deal at the farmer's market and produce stands. You can roast several pounds, and save the left overs covered in olive oil in the fridge for up to 2 weeks. To store them longer, see my favorite recipe from Elise at Simply Recipes: http://www.simplyrecipes.com/recipes/marinated_roasted_red_bell_peppers/

Spanish "coca"

"Coca" is translated as pizza or tart, but is really neither- the dough is yeasted, like pizza- but much richer, with lots of oil and egg. I adapted a recipe from Saveur magazine for the coca above-- just one of a endless variety of toppings.
http://www.saveur.com/mallorcan-red-pepper-tart-fabio-trabocchi