Cut the spring onion in brunoise and poach in olive oil. Then add the zucchini cut in fruit salad and poach as well. Prepare the base dough for the flatbread in the traditional way and set aside.

Stretch the dough and cut into circular shapes with a large cookie cutter. Put a little of the sofrito with the zucchini on top of each coca. Next, place some slices of goat cheese on top.

Preheat the mixed mychef oven for 10 minutes and bake the cocas for 12 minutes, at 180 ºC, without humidity.