Spanish Style Pizza With Romesco Sauce Spinach And Artichoke Hearts Food

SPINACH AND ARTICHOKE PIZZA

Steps:

• Preheat oven to 425°. In a large bowl, whisk 1-1/2 cups flour, baking powder, salt and dried herbs until blended. Add beer, stirring just until moistened., Turn dough onto a well-floured surface; knead gently 6-8 times, adding more flour if needed. Press dough to fit a greased 12-in. pizza pan. Pinch edge to form a rim. Bake until edge is lightly browned, about 8 minutes., Mix oil and garlic; spread over crust. Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes. Sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-10 minutes. Sprinkle with fresh basil.

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.

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.

SPINACH ARTICHOKE AND MUSHROOM ALFREDO PIZZA

Steps:

• Spread alfredo sauce all over the pizza crust evenly to your liking.
• Run a bunch of spinach through a food processor to get a nice chopped consistency, about 2-3 cups worth, until you have enough to layer all the spinach over the alfredo sauce completely covering the pizza.
• Sprinkle a small amount of fresh parmesan cheese over the spinach layer.
• Top with artichokes and mushrooms all over.
• Sprinkle mozzarella cheese all over the mushrooms and artichokes.
• Top with fresh or dried oregano all over the entire pizza.
• Bake at 375F for 10-15 minutes or until the cheese has lightly browned.

SPINACH ARTICHOKE ALFREDO PIZZA

Steps:

• Preheat oven to 425°.
• In a medium saucepan over low heat, stir together the cream, butter and cream cheese until fully melted.
• Stir in the parmesan cheese and garlic powder and pepper. Continue to cook and stir for 15 minutes. Allow to cool slightly.
• Spread the sauce over the pizza crust. You might have some left over for dipping depending on how saucy you like your pizza.
• Sprinkle sauce with chopped spinach, mozzarella, artichoke hearts and parmesan cheese. Add any additional toppings you desire, like bacon, mushroom, spices, etc.
• Bake for 15 minutes or until cheese begins to brown. Let sit 5 minutes before slicing.

SPINACH FETA AND ARTICHOKE PIZZA

Steps:

• Preheat oven to 450 degrees, if using pizza stone, preheat on bottom rack for 1 hour.
• In a bowl, mix together the spinach, artichokes, garlic, onion, olives, parmesan and salt and pepper.
• Spread pizza sauce on prepared pizza dough.
• Evenly place the spinach mixture on the pizza and top with the sliced tomatoes.
• Sprinkle the feta and mozzarella on top.
• Bake for 15-20 minutes until done.