I have been trying to figure out how to make a Spanish romesco sauce work in different ways than just on fresh crunchy veggies.
This classic Spanish sauce is made with roasted red peppers, tomatoes, almonds, garlic, and vinegar- similar to how you would make a pesto. The bite from the vinegar is the perfect complement to the pureed tomatoes and red peppers, and I realized it would make a fresh and veggie-packed pizza sauce!
While I cut the corners with some of my ingredients (canned tomatoes, jar of roasted red peppers, and whole wheat pita for the pizza crust), sub in your own ideas, your favorite dough and toppings for this pizza to make it yours.
You should also know that I apologize in advance if you see the word PITZZA anywhere. Pita pizza is just really hard to write. This healthy pizza recipe is a fun one to make with others- whether an impromptu pizza party or for Superbowl viewing snacks.
Lay out a bunch of toppings for people (including marinara for the not as adventurous to try this romesco sauce) and pop everyone’s individual pizza on cookie sheets to warm up. You can find great whole-wheat pita near the sandwich thins and bread in your grocery store, and it crisps up nicely while still staying soft on the inside- my favorite part of pizza!
- 4 cloves garlic
- 1 cup roasted almonds
- 1-ounce jar of roasted red peppers, drained
- 14.5 oz can of diced tomatoes, drained
- 2 tablespoons sherry/red wine vinegar
- 1 tablespoon olive oil
- ¼ teaspoon paprika
- 1 cup romesco sauce
- 4 pita breads
- 1 sliced yellow pepper
- 1 vine-ripened tomato
- 2 oz sliced mozzarella
- Green or kalamata olives
- Begin by draining the roasted red pepper and diced tomatoes.
- In a food processor, begin by processing the garlic cloves until minced. Add in the whole almonds and chop them up until they are in small pieces. Add the rest of the sauce ingredients (roasted red peppers, tomato, vinegar, olive oil, and paprika) and process until smooth.
- Preheat the oven to 350 degrees.
- Spread the sauce out onto your pitas and top with sliced mozzarella, sliced veggies and tomato, and olives.
- Bake for 10 minutes, or until the cheese is bubbly and the pita pizza is warmed throughout.
- Let the pita pizzas cool on a rack for a couple minutes before cutting.
Use the excess romesco sauce as a sauce for dipping raw vegetables, or try baking it on top of chicken with some mozzarella – it will blow your mind. It will last a week or more in the fridge, but can be frozen for later use.