Greek Pizza

So it is football season and there is no crowd pleaser like good pizza.  If you are like me nontraditional toppings are the best part. This time I decided to go Greek!

I have several crusts that I like to rotate through, but if I am trying to please a crowd and not worried about gluten this one is the way to go.  You can whip it up in the food processor and it crisps up perfect.  Oh, did I mention it also freezes well?? The recipe came from fine cooking.

Pizza Cust

1 Package (2 1/4″ tsp.) active-dry yeast
1 1/2 cups very warm water (110 F)
18oz. (4 cups) all-purpose flour; more for dusting
1 1/2 tsp. salt
2 Tbsp. olive oil
1 Tbsp. cornmeal
Mix yeast and warm water together.
combine all ingredients in food processor until dough comes together in a large ball.
Split dough in half and place in a large bowl.  Cover with a damp dishtowel and let rise for at least 45 minutes covered
Preheat oven to 500°F.  Roll out dough and fold edges to form the crust.  Transfer to baking sheet or pizza stone and sprinkle each crust with 1 Tbsp. cornmeal.
Prebake crust for 5-8 minutes until starting to brown.  Keep a close eye on it, time can very due to thickness and you want it just starting to turn golden.  This helps keep it crispy once it is loaded up.
Put on ingredients and bake until cheese melted, and golden about 10 minutes.  Again watch closely.
Toppings for 1 pizza:
1/2 c. pizza sauce.
1 c. grated mozzarella
1/2 c. thin sliced red onion
1/4 c. thin sliced tomato
1/4 c. sliced mushrooms, I used portobello
1/4 c. chopped kalamata olives
3/4 c. baby spinach
1/2 c. crumbled feta, if you want a little more bite you can add another 1/4 c. to the top
1 clove minced garlic, you could skip this if your sauce contains a lot of garlic
1 1/2 Tbsp. olive oil
sea salt
Add 1 tbsp. olive oil to nonstick skillet over medium heat.  When hot add garlic and saute 30 seconds until fragrant.  Add spinach and barely wilt, 30 seconds more season with salt.  Transfer to plate and reserve.  Add a tad bit more oil and toss in the mushrooms.  Cook these just 1-2 minutes, add a pinch of salt and remove from heat.  You want them softened, but keep in mind they are going to bake on the pizza so you don’t want to over due it
Start layer on your pre-baked pizza crust.  I started with the sauce then sprinkled on my feta cheese.  Next I laid down the spinach followed by the mushrooms, onions, and olives.  I sprinkle the mozzarella evenly over that.  Last I put on the tomatoes, a sprinkle of salt and another handful of feta right on top.
Cook for 8-1o minutes in your 500°F oven on the middle rack to brown.  Always keep an eye on pizza they can brown quickly.

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Filed under Pizza, vegetarian

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