Pizza de Pulpo a la Gallega

Pizza de Pulpo a la Gallega is a delightful fusion of traditional Spanish flavors, featuring tender octopus on a crispy pizza base, drizzled with olive oil and sprinkled with paprika. This high-protein dish offers a unique twist on classic pizza, perfect for seafood lovers.

Ingredients

• Pizza dough - 200 grams
• Cooked octopus, sliced - 150 grams
• Olive oil - 2 tablespoons
• Smoked paprika - 1 teaspoon
• Sea salt - to taste
• Fresh parsley, chopped - 1 tablespoon
• Mozzarella cheese, shredded - 100 grams
• Cherry tomatoes, halved - 100 grams
• Lemon wedges - 2

Steps

1. Preheat your oven to 220°C (428°F).
2. Roll out the pizza dough on a floured surface to your desired thickness and shape.
3. Transfer the rolled-out dough to a baking sheet lined with parchment paper.
4. Drizzle 1 tablespoon of olive oil over the dough and spread it evenly.
5. Sprinkle the smoked paprika and sea salt over the oil to season the base.
6. Spread the shredded mozzarella cheese evenly over the dough.
7. Arrange the sliced octopus and halved cherry tomatoes on top of the cheese.
8. Drizzle with the remaining tablespoon of olive oil and sprinkle with fresh parsley.
9. Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.
10. Remove from the oven, let cool for a minute, then serve with lemon wedges on the side.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 45 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in omega-3 fatty acids from octopus, promoting heart health.

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