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.

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.