Cheeseless Spanish Pizza: A Taste of the Mediterranean Sun

My grandmother, Abuela Elena, had a way of turning simple ingredients into pure magic. Growing up, her kitchen was always filled with the aroma of herbs, garlic, and simmering tomatoes. This Cheeseless Spanish Pizza is my attempt to recreate the flavors of my childhood summers spent in her small coastal village in Spain. While pizza might seem Italian, Abuela’s version, bursting with fresh vegetables and seasoned with the warmth of the Spanish sun, holds a special place in my heart. It was a taste of home, even when we were far away.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 25-30 minutes
• Total Time: 1 hour 15 minutes (includes rising time)
• Servings: 4-6
• Yield: 1 pizza
• Dietary Type: Vegan

Ingredients

For the Crust:

• 1 (1/4 ounce) envelope active dry yeast
• 1 teaspoon sugar
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 cup warm water
• 1 tablespoon olive oil

For the Topping:

• 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

Equipment Needed

• Pizza pan
• Large bowl
• Electric mixer (optional, can knead by hand)
• Saucepan
• Measuring cups and spoons
• Knife
• Cutting board

Instructions

1. Prepare the pizza pan: Brush a pizza pan with melted butter or oil. This will prevent the crust from sticking and add a touch of richness.

2. Activate the yeast: In a large bowl, combine the active dry yeast, sugar, and 1 1/4 cups of the flour. This mixture activates the yeast, ensuring a light and airy crust.

3. Add wet ingredients: Add the warm water and olive oil to the yeast mixture.

4. Mix the dough: Beat with electric beaters for 3 minutes. Alternatively, you can mix vigorously by hand. The mixture should be fairly smooth.

5. Incorporate remaining flour: Stir in as much of the remaining flour as you can. The dough will become too stiff to stir easily.

6. Knead the dough: Turn the dough out onto a lightly-floured surface and knead until smooth and elastic. This usually takes about 5-7 minutes. Kneading develops the gluten, giving the crust its structure.

7. First rise: Place the kneaded dough in a greased bowl, turning to coat. Cover the bowl and leave it in a warm place to rise for 45 minutes, or until doubled in size. This is crucial for a light and airy crust.

8. Prepare the spinach: Rinse the spinach leaves thoroughly; do not pat dry. Cut the spinach into shreds.

9. Cook the spinach: Place the shredded spinach into a saucepan. Cover and cook over medium-low heat for 10 minutes, or until wilted.

10. Drain the spinach: Drain the cooked spinach and cool slightly. Then, squeeze out the excess moisture. This prevents a soggy pizza.

11. Preheat the oven: Preheat the oven to 400°F (200°C).

12. Sauté the aromatics: Heat the 1 tablespoon of olive oil in a medium saucepan over medium-low heat. Add the crushed garlic and chopped onion. Cook for 10 minutes, or until the onions are softened and translucent. Be careful not to burn the garlic.

13. Simmer the tomato sauce: Add the drained diced tomatoes and ground pepper to the saucepan. Simmer gently for 5 minutes, allowing the flavors to meld.

14. Drain the tomato mixture: Drain the tomato mixture. This is key to preventing a soggy pizza.

15. Punch down the dough: Once the dough has doubled in size, punch it down to release the air.

16. Second knead: Knead the dough on a lightly-floured surface for 2-3 minutes. This helps redistribute the yeast and gluten.

17. Shape the crust: Roll or pat the dough onto the prepared pizza pan. You can make it thin or thick, depending on your preference.

18. Assemble the pizza: Spread the drained, squeezed spinach evenly over the dough. Top with the drained tomato mixture. Sprinkle with the chopped black olives.

19. Bake the pizza: Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the topping is heated through.

20. Cool slightly and serve: Let the pizza cool slightly before cutting it into small squares. Serve warm or cold.

Expert Tips & Tricks

• For a crispier crust: Place a pizza stone in the oven while it preheats. Transfer the pizza (on the pan) to the hot stone for a crispier bottom crust.
• Enhance the tomato sauce: Add a pinch of dried oregano, basil, or red pepper flakes to the tomato sauce for added flavor.
• Make-ahead dough: The dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Just bring it to room temperature before rolling it out.
• Control the moisture: Ensure the spinach and tomatoes are well-drained. Extra moisture leads to a soggy crust. If your tomatoes seem very watery, simmer the sauce a little longer to reduce the liquid.
• Add some zest: Grate a little lemon zest over the finished pizza for brightness.

Serving & Storage Suggestions

This Cheeseless Spanish Pizza is delicious served warm or cold. It makes a great appetizer, snack, or light meal. For a more substantial meal, serve with a side salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat individual slices in a microwave, but the crust won’t be as crisp. This pizza can also be frozen. Wrap individual slices in plastic wrap and then place them in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	8g	12%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	500mg	21%
Carbohydrates	60g	22%
Fiber	6g	24%
Sugar	8g	–
Protein	10g	20%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-free: Use a gluten-free flour blend for the crust. Be sure to follow the package instructions for the best results.
• Different vegetables: Feel free to add other vegetables, such as roasted bell peppers, zucchini, or mushrooms.
• Spicy: Add a pinch of red pepper flakes to the tomato sauce for a spicy kick. You could even use spicy chorizo if you aren’t looking for a vegan dish.
• Herbs: Fresh herbs like oregano or basil, added after baking, can brighten the flavor.
• Different Olives: Use green olives instead of black olives, or try a mix!

FAQs (Frequently Asked Questions)

Q: Can I use a bread machine for the dough?
A: Yes, you can use a bread machine to make the dough. Follow your bread machine’s instructions for making pizza dough.

Q: What if I don’t have active dry yeast?
A: You can use instant yeast, but you don’t need to activate it first. Just add it directly to the flour.

Q: Can I make this pizza ahead of time?
A: Yes, you can assemble the pizza ahead of time, but don’t bake it until you’re ready to serve it.

Q: My crust is soggy. What did I do wrong?
A: Make sure to drain the spinach and tomatoes thoroughly. A soggy crust is usually caused by too much moisture in the topping.

Q: Can I add cheese to this pizza?
A: Of course! If you’re not following a vegan diet, feel free to add your favorite cheese, such as mozzarella, provolone, or Manchego.

Final Thoughts

This Cheeseless Spanish Pizza is a celebration of simple, fresh ingredients and bold flavors. It’s a versatile dish that can be adapted to your own tastes and preferences. Whether you’re looking for a light meal, a delicious appetizer, or a taste of the Mediterranean, this pizza is sure to satisfy. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of sunshine on a pizza. Don’t hesitate to experiment with different toppings and share your creations. Buen provecho!