Cheeseless Spanish Pizza Recipes

CHORIZO SUPREME PIZZA

Steps:

• Heat oven to 425ºF.
• Cook chorizo in large skillet on medium heat 5 to 7 min. or until done, stirring occasionally; drain. Add red peppers and onions; cook 3 min., stirring occasionally. Stir in mushrooms and jalapeño peppers; cook 4 to 5 min. or until mushrooms are tender.
• Place pizza crust on baking sheet; brush edge with oil. Spread crust with sauce; top with 3/4 cup cheese, chorizo mixture, tomatoes and remaining cheese.
• Bake 12 to 14 min. or until crust is golden brown and cheese is melted. Sprinkle with cilantro.

HOW TO MAKE A KILLER CHEESE-FREE PIZZA

Steps:

• Preheat the oven to 500ºF. Place a pizza stone in the oven and allow the stone to heat for at least 15 minutes (if you can do 30, even better!).
• Add the arugula, spinach, sunflower seeds, nutritional yeast, garlic and salt to the bowl of a food processor. Pulse until finely chopped.
• With the food processor running, slowly pour in the olive oil and process until smooth, scraping down the bowl as needed. Set aside.
• Place the pizza dough on a lightly floured surface and allow to relax for about 10 minutes (but no longer than 30).
• Roll out and shape the dough. Then transfer to a piece of parchment paper cut to about the size of your pizza stone that has been lightly dusted with cornmeal.
• Scoop the pesto onto the dough and smear evenly all over, leaving a border around the edges. Top with the walnuts, red onion and bell pepper.
• Transfer to the oven (put the parchment paper with the pizza directly on the pizza stone). Bake for about 10 to 14 minutes, until the crust is golden brown.
• Remove from the oven, then sprinkle with the lemon zest and top with the fresh arugula. Let cool slightly, then slice and serve!

31 BEST CHEESELESS PIZZA RECIPES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep the recipe in 30 minutes or less!

CHEESELESS SPANISH PIZZA

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.