Cheeseless Spanish Pizza

⏱ 105 mins 🍽 4-6 serving(s) 🏷 Vegetable

This vegetarian pizza offers a Spanish twist without any cheese. It features a homemade yeast dough that is left to rise before being topped with wilted spinach, a gently simmered tomato and onion sauce, and chopped black olives. The assembled pizza is then baked until golden. It can be served either warm or cold, cut into squares.

Cheeseless Spanish Pizza

Ingredients

  • 1 (1/4 ounce) envelope active dry yeast
  • 1 teaspoon sugar
  • 2 1/2 cups all-purpose flour
  • 1 cup warm water
  • 1 tablespoon olive oil
  • 20 spinach leaves
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 2 medium onions, chopped
  • 2 (14 1/2 ounce) cans diced tomatoes, drained
  • 1/4 teaspoon ground pepper
  • 12 black olives, pitted and chopped

Method

  1. Use melted butter or oil to brush a pizza pan.
  2. To prepare the crust, mix the yeast, sugar, and 1 1/4 cups of the flour together in a large bowl.
  3. Pour in the warm water and olive oil.
  4. Use electric beaters to mix the ingredients for 3 minutes.
  5. Incorporate as much of the leftover flour as possible.
  6. Transfer the dough to a surface dusted with flour and knead it until it becomes smooth and elastic.
  7. Put the dough into a greased bowl, cover it, and allow it to rise in a warm spot for 45 minutes or until it has doubled in size.
  8. For the topping, rinse the spinach leaves and shred them without drying.
  9. Put the spinach in a saucepan, cover it, and cook for 10 minutes. After draining and cooling, squeeze out any extra liquid.
  10. Heat your oven to 400°F.
  11. Warm the oil in a medium saucepan, then cook the crushed garlic and chopped onion for 10 minutes.
  12. Stir in the drained tomatoes and ground pepper, then let the mixture simmer gently for 5 minutes before draining.
  13. Deflate the risen dough and knead it on a floured surface for 2-3 minutes.
  14. Roll or press the dough out to fit the prepared pan.
  15. Spread the cooked spinach over the dough base, then layer on the tomato mixture and scatter the chopped olives on top.
  16. Bake the pizza for 25-30 minutes.
  17. Slice it into small squares and serve either warm or cold.

Nutrition (per serving)

Sodium606400 mg

Recipe details

CategoryVegetable
AuthorSerah B.