Cheeseless Spanish Pizza Recipes

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.

Steps:

• Add the sugar and warm water to the yeast in a cup. Stir until the yeast and sugar is completely dissolved.
• Leave to stand for 5 minutes or until the yeast rises.
• Add the yeast to the flour in a mixing bowl.
• Add the water and knead until a dough is formed. (Be careful while adding the water and check the consistency of the dough before adding more. It will be difficult to handle a watery dough.).
• Dust a board with flour and roll the dough flat just slightly larger than the size of the pizza tray.
• Sprinkle some flour on a 30 cm pizza tray.
• Loosely wrap the dough around the rolling pin to transfer it to the tray.
• Cover with a cloth and leave to stand in a warm place for about 20 minutes.
• Preheat over at 180 degrees Celsius.
• In the meantime, slice the aubergine about 5 mm thick.
• Add the black bean sauce to the sliced aubergines. Mix well.
• In a frying pan add 2 tablespoons of olive oil.
• Add the aubergines and stir to coat them in the oil. Cover and allow to cook on medium heat until half cooked, turning occasionally. Be careful not to burn them, they can scorch quite easily!
• Remove from the pan; set aside.
• In the same pan, add the chopped tomatoes. Allow to reduce a little bit for 2-3 minutes, mashing the tomatoes slightly to a semi-puree. Add salt.
• By this time the dough would have risen.
• Place the dough in the oven to pre-cook for 12 minutes.
• In the meantime, cut the mushrooms and pineapples into small pieces (how small or big depends on how you prefer them to be!).
• Slice the onion into rings.
• Cut the pitted olives in half.
• Remove pizza dough from the oven and lay on a stand.
• Start by spreading a layer of the tomato sauce on the dough.
• Sprinkle with some dried basil.
• Arrange the aubergines.
• Arrange the mushrooms, olives, pineapple and red onion.
• Sprinkle a few spoonfuls of tomato puree on top.
• Add some cracked pepper.
• Put in the oven for 20 minutes.
• Remove, slice and serve.

Steps:

• To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
• Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
• Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
• To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
• To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.