The flavors of sunny Spain in a deliciously cheesy Spanish Pan Pizza. Homemade pizza dough and sauce recipes are included!

I am on a carbulous journey to carb-land (and I don’t even care that I’m supposed to be on a low-carb diet that does not include pizza)

Wintery weather is still hanging on here in New Hampshire and the recent days have consisted of breezy winds and overcast skies. On cold days such as these, my body starts to crave carbulous comfort food. I want to turn my oven on full blast and make something that is full of carbs, gooey ooey cheesy, and blazin’ hot. I need something that will warm my belly and my soul. I need pizza, but not just any pizza, it’s got to be a thick, crusty homemade pan pizza. Seriously, if you are going to full on eat pizza carbs, there ain’t no room for thin crust here. Go for the gold!

Usually around this time of year, I start snapping because of the cold weather. As a native South Floridian, I just cannot deal with temperatures under 50 degrees for more than 3 days and the pure white winter snow, while pretty to look at as I’m sitting inside by a fire sipping on an alcoholic beverage, is not a favorite of mine. I like my weather hot and I like my attire to be shorts, a tank top, and flip flops 24/7, for 12 months of the year. Count yourself lucky that you do not live with me during the New England winter months because I will literally have a total meltdown every other day, complete with hysterical crying and yelling that I am moving back home to Florida as soon as I can. Thank goodness my husband is a very easy going and patient man. Please pray for him this year, and every year, until we move from New England

Before making this Spanish pan pizza, I had been daydreaming about a trip to Spain I took several years ago. Daydreaming about the wonderful time when I was sitting in an open courtyard, basking in the warm sun, drinking cava sangria, and eating tapas by the plateful while listening to beautiful music from a flamenco guitar player. Although I couldn’t transport myself to Spain at that moment, I could try to recreate the flavors of the tapas I experienced during that trip. Some of my favorite tapas are chorizo, sherry mushrooms, Manzanilla olives, and Manchego cheese, so I knew I wanted to incorporate all of these in this pizza. The Spanish chorizo (dried and cured sausage) was a perfect substitution for the typical pepperoni and I also added smoked paprika in the tomato sauce, which turned out to be surprisingly flavorful. If I may say so, all the flavors were spot on and worked well together in one pizza. It tasted just like the tapas I had in Spain (minus the beautiful sunny weather) ☀️

If you are looking for a unique and different kind of pizza to make at home tonight, then hope you try out this easy and delicious Spanish Pan Pizza.

4.9 from 11 reviews

Spanish Pan Pizza

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Prep time

2 hours 10 mins

Cook time

15 mins

Total time

2 hours 25 mins

Author: Tasty Ever After

Serves: 1 (10") pan pizza

Ingredients

• FOR THE DOUGH:
• 1 (1/4 ounce) package active dry yeast
• 1¾ - 2 cups bread flour
• ¾ cup warm water (105-110 degrees)
• 1 tsp kosher salt
• 2 Tb olive oil
• FOR THE SAUCE:
• ¼ cup tomato sauce
• ¼ cup roasted red bell pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp crushed red pepper
• FOR THE PIZZA:
• 1 Tb olive oil
• 4 oz white button mushrooms, thinly sliced
• 2 Tb dry sherry
• pinch of salt
• ½ cup fresh Mozzarella, shredded or thinly sliced
• ½ cup Manchego cheese, shredded
• 3 ounces Spanish chorizo, thinly sliced
• ¼ cup green Manzanilla olives with pimentos, sliced

Instructions

1. FOR THE DOUGH:
2. In a large bowl, stir together yeast, 1 tablespoon of flour, and ¼ cup of warm water. Let sit for 5 minutes or until mixture looks foamy. Stir in the remaining water and salt. Add flour, ½ cup at a time, until dough pulls away from side of bowl.
3. Knead dough on light floured surface until it becomes a soft, smooth, and elastic ball of dough. Loosely cover bowl with a cloth and let rise in a warm place until doubled in size, about an hour.
4. After the dough has doubled, place 2 Tb olive oil in a 10 inch or 10½ inch cast iron pan and lightly press the dough down into the oil and spread it to the sides of pan. Cover with a cloth and let sit in a warm area for 2 hours.
5. FOR THE SAUCE:
6. In a small food processor, combine all sauce ingredients and puree until smooth, about 30 seconds. Set aside.
7. FOR THE PIZZA:
8. Preheat oven to 550 degrees.
9. In a small skillet, over medium-high heat, add the olive oil with the sliced mushrooms and saute until lightly browned, about 2-3 minutes. Turn heat to high and add sherry and salt. Cook until all of the sherry evaporates, about 1-2 minutes. Set aside.
10. Lightly press down on the dough in the pan to release any air bubbles that may have formed while rising and to push dough to edge of the pan. Spread the sauce over top of dough to the edge of the pan. Top with the Mozzarella cheese, the sherry mushrooms, chorizo, green olives, and Manchego cheese.
11. Bake for 15 minutes, or until bottom of crust is a golden brown and the cheese is fully melted and lightly brown.
12. Remove pizza to a cutting board and cut into 6-8 slices.
13. Enjoy!

3.5.3208

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