Spanish Style Pizza Recipes

SPANISH PIZZA WITH CHORIZO AND PEPPERS

Steps:

• In a small bowl, sprinkle the yeast and sugar over the warm water and gently stir. Let sit until the yeast starts to foam, about 5 minutes.
• Dump the mixture into a stand mixer. Add the salt and olive oil. Turn the mixer to the lowest speed and gradually add in 1 cup of the flour, mixing until most of the lumps disappear, about 30 seconds. Slowly add in 1 cup flour and mix until just combined.
• Sprinkle 1/4 cup flour on a pastry board or the countertop. Turn the pizza dough onto the work surface and knead in the remaining 2 cups flour. Continue to knead for a total of 5 minutes.
• Coat a clean bowl with olive oil. Move the dough to the bowl and turn to coat with oil. Cover with a towel, then place a plate on top. Let the dough rise in a warm place until double in size, about 1 hour.
• In a medium saucepan, heat the olive oil over medium-low heat. Add the garlic and saute for 2 minutes, until fragrant. Add the tomato sauce, bring to a simmer, and cook for another 5 minutes, until the sauce begins to thicken. Set aside to cool until the dough finishes rising.
• Preheat the oven to 450°F (230°C).
• After the dough has risen, punch it down and divide it in half. Roll one half into a 12-inch round and place it on a baking sheet.
• Spread half of the tomato sauce over the round, leaving a 1/2-inch border. Sprinkle with half of the mozzarella cheese. Top with half each of the chorizo, poblanos, and bell pepper.
• Bake the Spanish pizza for 15 to 20 minutes until the crust is lightly browned. While the first pizza is baking, prepare the second. As each pizza comes from the oven, top it with half of the Manchego cheese, slice, and serve.

CHEESELESS SPANISH PIZZA

Steps:

• Brush pizza pan with melted butter or oil.
• Make crust: Combine yeast, sugar and 1 /14 cups flour in large bowl.
• Add warm water and oil.
• Beat with electric beaters for 3 minutes.
• Stir in as much remaining flour as you can.
• Knead dough on lightly-floured surface until smooth in elastic.
• Place in a greased bowl; cover and leave in warm place to rise for 45 minutes or until doubled.
• Make topping: Rinse spinach; do not pat dry. Cut into shreds.
• Place into saucepan. Cover and cook over medium-low heat for 10 minutes. Drain and cool. Squeeze out excess moisture.
• Preheat oven to 400°F.
• Heat oil in medium saucepan, add garlic and onion. Cook over medium-low heat for 10 minutes.
• Add tomatoes and pepper; simmer gently for 5 minutes. Drain.
• Punch down dough and knead on lightly-floured surface for 2-3 minutes.
• Roll or pat dough onto prepared pan.
• Spread dough with spinach. Top with tomato mixture; sprinkle with olives.
• Bake 25-30 minutes.
• Cut into small squares. Serve warm or cold.

SPANISH-STYLE PIZZA

Steps:

• Place oven rack in lower third of oven.
• Heat oven to 450F.
• In medium bowl, stir together flour, yeast and garlic salt.
• In measuring cup, combine water, olive oil and honey; stir to dissolve honey.
• Stir water mixture into flour mixture until ball forms.
• On floured surface (use about 1/4 cup flour), knead dough 3 to 4 minutes or until resilient and no longer sticky, working in flour from counter as necessary to prevent sticking.
• Cover dough with inverted mixing bowl; let stand 10 minutes.
• Meanwhile, lightly grease 14-inch pizza pan; dust with cornmeal.
• On lightly floured surface, roll dough into 15-inch round (dough will shrink slightly when lifted).
• Place on pizza pan.
• Spread with sauce; top with bell pepper and onion.
• Bake 8 minutes.
• Sprinkle with cheese; top with chorizo and green olives.
• Bake an additional 4 to 6 minutes or until cheese is melted and crust is golden brown around edges.
• Chorizo is a highly seasoned pork sausage; for this recipe, use the smoked links.
• Chorizo can be found in the meat department of the grocery store.
• If you can't find it, substitute any spicy or garlicky smoked sausage.

SPANISH-STYLE PIZZA WITH ROMESCO SAUCE, SPINACH, AND ARTICHOKE HEARTS

Steps:

• Preheat oven to 425°F. Lightly coat a baking sheet with cooking spray. For the Romesco sauce, in a food processor combine the next five ingredients (through cayenne pepper). Pulse until almonds are finely chopped. Add roasted red peppers, vinegar, 1 Tbsp. of the olive oil, the honey, salt, and black pepper; process until nearly smooth. Set Romesco sauce aside. On a lightly floured surface, roll out pizza dough to a 12-inch round, letting dough rest as needed. Transfer round to the prepared baking sheet; brush with the remaining 1 Tbsp. olive oil. Bake 8 to 10 minutes or until crust is set and starts to brown. Spread Romesco sauce over crust. Top with spinach, artichoke hearts, and goat cheese. Bake about 5 minutes more or until crust is browned and toppings are heated through. Sprinkle with Parmesan and crushed red pepper. Cut into wedges.

ST. LOUIS-STYLE PIZZA

Steps:

• In a large bowl, whisk flour, baking powder and salt. Stir in water and oil until combined. Turn onto a lightly floured surface. Gently form into a ball. Cover and let rest 10 minutes. Divide dough in half. On parchment, roll each half into a 10-in. circle. Transfer (leaving dough on parchment) to a 12-in. pizza pan. , Preheat oven to 425°. Combine sauce ingredients; spread over pizzas. Top with pepperoni, green pepper, onion and cheese. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, one at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.