Add the yeast, sugar, and a few tablespoons of water into a small bowl. Mix the ingredients until it forms a smooth paste.

Add around half of the water and let it stand for 30 minutes.

Sift the flour and add the olive oil and the sea salt to the mixture. Slowly add small amounts of the yeast water until it is forming a dough and mix thoroughly.

Knead the mixture for around 5 minutes. Leave to stand for 10 minutes and then knead again for another 5 minutes.

The dough mixture should be quite elastic. If the mixture looks too dry, add a little more water and continue to knead for another 2-3 minutes.

Add the dough to a bowl and cover with a clean cloth for an hour. It should rise and double in size.

Add the pumpkin and onion to a large baking tray and drizzle with olive oil. Add some salt and pepper and some rosemary for seasoning.

Roast in the oven for 30 minutes. Once golden, remove from the oven and set aside.

Sprinkle a little flour onto a large chopping board. Roll the dough into a long snake and cut into 6 equal pieces.

Use your hands to roll each piece into a ball again. Flatten out and roll out to the desired shape (they are usually a circle but rectangles are also popular).

Add a little flour to the base of a baking tray and drizzle a touch of oil on the tray. Add the dough pieces to the tray and cover with a clean cloth, let stand for 20 minutes.

Add the topping to the cocas, sprinkle some of the crushed pistachio nuts (save some for once they come out of the oven too), and cook in the oven for 10-15 minutes or until the cocas become golden.

To serve, sprinkle the remaining pistachio nuts over the cocas, drizzle with some olive oil, and add a few springs of alfalfa for garnish.