Spanish Spinach and Tomato Tapas Pizzas

Onion and garlic infused tomatoes and garlic with silky olive oil top a perfect little pizza - a sublimely satisfying mouthful!

Spanish Tapas Spinach Tomato Pizzas

Pizza Topping:

3 tablespoon olive oil, plus extra for drizzling 1 medium onion, finely chopped 2 cloves garlic, finely chopped 14 ounce can, chopped tomatoes 3 cups baby spinach leaves, with stems removed 1 cup grated Manchego cheese salt and pepper 1 teaspoon paprika pinch of cayenne pepper 2 tablespoons pine nuts or roughly chopped shelled pistachios

Bread Dough:

1/3 cup warm water 3/4 teaspoon active dry yeast pinch of sugar 1 1/2 cups flour, plus extra for dusting 1/2 teaspoon salt

To Make Bread:

-Place lukewarm water into a mixing bowl. sprinkle the yeast and sugar in the bowl and mix briefly. Let stand for 10 - 15 minutes until yeast is dissolved and foamy.

-Stir in flour and salt, then stir together by hand or with machine, with wire whip until well combined. Continue to work dough with a dough hook for a further 5 minutes until dough comes together into a ball (or need on lightly floured counter for about 5 minutes until dough forms a smooth ball.)

-Place dough in a greased bowl, cover and let rise in a warm place for 1 hour, until doubled in size.

To Make the Topping:

-Heat olive oil in a medium skillet. Add the onion and cook for 5 minutes, stirring occasionally, until softened. Add the garlic and cook for an additional 30 seconds. Stir in the tomatoes and cook for another 10 minutes until reduced to a thick consistency. Add the spinach leaves, cover and cook until the leaves have wilted lightly. Season to taste with salt and pepper.

-Preheat the oven to 400 degrees then brush a large baking sheet generously with olive oil.

-Turn the dough out on to a lightly floured surface and knead well for 2 -3 minutes. Roll out the dough to a very thin thickness. Let dough rest for 5 minutes, then cut into rounds with a 2 1/2 inch round cutter. Cut out as many rounds as possible, re-rolling scraps until most of the dough is used.

-Place rounds on baking sheet, then sprinkle Manchego Cheese on the bottom of each. Place a spoonful of spinach tomato filling on each then sprinkle nuts on top. Drizzle a little olive oil over each pizza.

Bake in the oven for 15 - 18 minutes until the bread is a bit puffy and brown around the edges. Remove from oven and allow to rest for 5 minutes before serving. These are best and look the nicest if served while still warm. Makes 24 - 30 pizzas.

Roll the prepared bread dough out to less than a ¼ inch think. Cut into 2 ½ circles.

Place dough rounds onto well oiled baking sheet.

Top each dough round with about 1 tablespoon shredded cheese.

Mound a spoonful of the tomato spinach filling on top of cheese followed by a garnish of pinenuts or chopped pistahcios.

Bake until cheese is melted and edges of the rounds are golden.

Drizzle each tapas pizza with a bit more olive oil.

Let cool for about 5 minutes before serving. A beautiful, savory mouthful of flavor contrasts!

PERSNICKEY NOTES:

**If you don’t want to take the time to make your own bread dough or are in a hurry, you can use refrigerated or frozen yeast bread or roll dough purchased from your grocery. Allow to thaw before rolling and cutting into rounds, then continue with the recipe.

**Manchego is “the” Spanish cheese and so is perfect to use on Spanish tapas pizzas. However, if you can’t find it or already have the following cheeses, they are good substitutes: Pecorino Romano, Gouda, Fontina, Gruyere or mild white cheddar.