Salmorejo and pizza

Salmorejo and pizza

I recently started following a great blog which is written by a lady from the UK who has been living in Andalucia for a while now. She includes such tasty looking recipes that I decided to try a couple out for lunch today. Since it’s been so blasted hot here in Texas, it seemed that a veggie pizza and a bowl of salmorejo would be perfect!

Salmorejo is similar to gazpacho in that it is a cold vegetable soup. I wasn’t fully sure what the differences were, so I had to refer to my good pal “Wikipedia” and some other web sites to find out. It turns out that salmorejo contains tomato, bread, olive oil, and vinegar, but gazpacho tends to include green peppers and cucumber as well.

It was a breeze to make! I followed her recipe exactly. You can find her recipe here. I blended it up in my blender and then chilled it in the freezer for a few minutes while the pizza was getting put together and baking. Here is the final product. I would have liked to have garnished it with some boiled egg pieces and maybe some croutons, but this was spur of the moment and I didn’t think about boiling an egg. Next time!


Refreshing salmorejo

The second part of lunch was also one of Chica Andaluza’s recipes (Garden Vegetable Pizza with Blue Cheese), but I adapted it a tad. This was a “white pizza” (no tomato sauce) topped with fresh vegetables. I used my own pizza dough recipe which I make on the dough cycle in the bread maker. We like a fluffier pizza dough and this one is very simple to throw together.

Mama Mia Pizza Dough ingredients

Mama Mia!

Mama Mia Pizza Dough

1 1/2 tsp yeast

2 1/2 – 3 cups  bread flour

3 tsp butter flavor sprinkles

1/4 tsp (or more!) garlic powder

2 T olive oil

2 T honey

1 cup warm beer

Follow the instruction for your bread maker and prepare the dough on the dough cycle. Watch as it is mixing to decide if you need to add more than 2 1/2 cups of flour. (Sometimes humidity comes in to play and you need to add more.) When the dough cycle is complete, Flatten into pizza shape, place on baking stone or cooking sheet that is covered with cornmeal, prick dough with fork, brush with some olive oil, and let rise for 15 minutes in warm place. Top with toppings and bake for 7-10 minutes in 550 degree oven.



I followed her topping recipe except I also used some red bell pepper to top the pizza, since I had it handy from the salmorejo. And unfortunately I didn’t have any fresh herbs on hand. But it turned out super! I recommend you try it yourself as a nice, light summertime meal!

Pizza toppings



A great summer pizza!

6 Responses »

    • Thanks! I just followed your recipe! Hopefully I am correct about the difference between salmorejo and gazpacho…
      I am looking forward to trying some other variations :-)

    • It WAS tasty, JamieAnne, and so simple!
      And you are right about the rain. It cooled things off a lot. No more 100+ temps (for a few days at least!)

  1. How can you tell when the pizza dough is the right consistency? I’m never sure when to add more flour or more dough. Should everything be in a tight ball in the bread machine?

    • When it is kneading in the machine, make sure it holds together in a smooth ball. Not all goopy, and not crumbly. If it is too wet, add flour one tablespoon at a time. That’s why it’s best to start with less flour and add more if you need it!

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