Paella with no rice. Pizza with no cheese. Why not?
We love the traditional spicy chorizo and seafood flavours in paella. However my husband doesn’t particularly like rice, so I decided to make a pizza instead. There is a double benefit as it is much easier for me to make a pizza dough than it is to cook rice perfectly 🙂
I made this ‘pizza’ in my 36cm/14 inch paella pan. The result was an extra large pizza with a deep pan crust. If you don’t have an oven-proof paella pan then you can use a normal pizza pan instead. Also, if your family prefers thin crust pizza then simply divide the dough in half – wrap the extra piece in cling wrap and freeze for another time.
As I mentioned above, this pizza is a great idea for those who can’t eat dairy as it has no cheese. You really don’t need it as the other toppings are full of flavour.
I used my supermarket’s ‘marinara’ mix of seafood. It is available from the seafood counter and contains white fish, salmon, prawns, squid rings and mussels. It is very convenient to use and also reasonably priced at around $11/kg (that’s Aussie $).
Ingredients – serves 4:
- 2 cups plain (all purpose) flour
- 1 sachet (7g/0.7 oz) dried yeast
- 1 teaspoon ground turmeric
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- pinch of salt
- approx 1 cup lukewarm water
- 1 tbsp olive oil
- 1/4 cup tomato passata
- 1/2 small red capsicum (bell pepper), diced
- 1/2 small green capsicum, diced
- 1/2 small red onion, finely diced
- 1 chorizo sausage (approx 125g/4.5 oz), thinly sliced
- 500g/1 lb seafood mix (e.g. fish pieces, squid rings, prawns, mussels)
- drizzle of olive oil
- small handful fresh parsley, chopped
- 1 lemon, cut into small wedges, to serve
- To make the pizza dough, put the flour, yeast, turmeric, oregano, sugar and salt into a large bowl and stir to mix. Add 3/4 of the water plus all the oil then stir using a flat-bladed knife. If the mixture is too dry to come together then gradually add the rest of the water until you have a dough. Knead for a minute until soft, then cover the bowl with cling wrap and set aside for 15-30 minutes to rise slightly.
- Heat your oven to 200C/180C fan forced/390F and spray your oven-proof paella pan, (or standard pizza pan), with a little cooking spray.
- Once the dough has risen, knead it again for a few seconds until smooth. Remove from the bowl and use your fingers to spread the dough across your prepared pan to form your pizza base.
- Spread the tomato passata over the pizza base then scatter over the red and green capsicum plus the red onion.
- Lightly fry the sliced chorizo until just starting to turn golden, (it will only take a couple of minutes), then scatter the pieces over the pizza.
- Pat the seafood with a little kitchen paper to remove any excess water, then scatter over the pizza. Drizzle with a tiny bit of olive oil.
- Bake in the oven for about 20-22 minutes or until your seafood is cooked and your pizza base is crispy around the edge.
- Remove from the oven and scatter the chopped parsley and lemon wedges over the pizza before serving.