Cheeseless Spanish Pizza - cooking recipe

Ingredients

CRUST
1 (1/4 ounce) envelope active dry yeast
1 teaspoon sugar
2 1/2 cups all-purpose flour
1 cup warm water
1 tablespoon olive oil
TOPPING
20 spinach leaves
1 tablespoon olive oil
2 garlic cloves, crushed
2 medium onions, chopped
2 (14 1/2 ounce) cans diced tomatoes, drained
1/4 teaspoon ground pepper
12 black olives, pitted and chopped

Preparation

Brush pizza pan with melted butter or oil.
Make crust: Combine yeast, sugar and 1 /14 cups flour in large bowl.
Add warm water and oil.
Beat with electric beaters for 3 minutes.
Stir in as much remaining flour as you can.
Knead dough on lightly-floured surface until smooth in elastic.
Place in a greased bowl; cover and leave in warm place to rise for 45 minutes or until doubled.
Make topping: Rinse spinach; do not pat dry. Cut into shreds.
Place into saucepan. Cover and cook over medium-low heat for 10 minutes. Drain and cool. Squeeze out excess moisture.
Preheat oven to 400\u00b0F.
Heat oil in medium saucepan, add garlic and onion. Cook over medium-low heat for 10 minutes.
Add tomatoes and pepper; simmer gently for 5 minutes. Drain.
Punch down dough and knead on lightly-floured surface for 2-3 minutes.
Roll or pat dough onto prepared pan.
Spread dough with spinach. Top with tomato mixture; sprinkle with olives.
Bake 25-30 minutes.
Cut into small squares. Serve warm or cold.