Why bother going to a gourmet pizzeria when you can easily make a restaurant-level pizza right at home—and for half the calories? This Spanish-style pizza recipe with romesco sauce is the kind of pizza that we dream about: Flavorful red sauce, lots of vegetables, and crumbled goat cheese. Plus, with all of those flavors packed together, this Spanish-style pizza is bound to be a dinner you'll fall in love with.

Recipe development by Sue Hoss.

Serves 6

Ingredients

Nonstick cooking spray
1/4 cup toasted sliced almonds
3 Tbsp. fresh parsley leaves
1 clove garlic, coarsely chopped
1/2 tsp. smoked paprika
Pinch cayenne pepper
1 7-oz. jar roasted red peppers, drained
2 Tbsp. sherry vinegar or red wine vinegar
2 Tbsp. olive oil
1 tsp. Honey
1/4 tsp. salt
1/4 tsp. black pepper
8 oz. whole-wheat pizza dough
2 cups torn fresh spinach leaves
1/2 cup canned artichoke hearts, drained, patted dry, and chopped
3 oz. crumbled goat cheese
1/4 cup finely shredded Parmesan cheese
1/8 to 1/4 tsp. crushed red pepper

How to Make It

Preheat oven to 425°F. Lightly coat a baking sheet with cooking spray. For the Romesco sauce, in a food processor combine the next five ingredients (through cayenne pepper). Pulse until almonds are finely chopped. Add roasted red peppers, vinegar, 1 Tbsp. of the olive oil, the honey, salt, and black pepper; process until nearly smooth. Set Romesco sauce aside.
On a lightly floured surface, roll out pizza dough to a 12-inch round, letting dough rest as needed. Transfer round to the prepared baking sheet; brush with the remaining 1 Tbsp. olive oil. Bake 8 to 10 minutes or until crust is set and starts to brown.
Spread Romesco sauce over crust. Top with spinach, artichoke hearts, and goat cheese. Bake about 5 minutes more or until crust is browned and toppings are heated through. Sprinkle with Parmesan and crushed red pepper. Cut into wedges.