July 31, 2009

Greek Pizza

Greek Pizza

Source:  For the Love of Cooking

Greek Pizza:

  • Pillsbury pizza crust (in the tube)
  • corn meal (to sprinkle on pizza baking tray)
  • pizza sauce
  • 8 oz. Mozzarella cheese
  • feta cheese
  • 14 oz can artichoke hearts, very well drained & chopped
  • 5 oz. Kalamata olives, well drained & sliced in quarters lengthwise*
  • red onion, sliced thinly
  • 3 Roma tomatoes, sliced thinly
  • 3 Tablespoons fresh oregano, chopped (dried works too, but you’ll use much less)

Pre-heat oven to 425 degrees

For my pizza I used a pizza stone.  You could also use a pizza baking tray. 

Pizza Stone Directions:

You may refrain from using cooking spray and simply spread the corn meal around the stone, allowing for a crunchier crust and also discouraging any stuck corners.

Spread dough evenly over pizza stone.

Evenly spread sauce, mozzarella, artichoke hearts, tomato slices, red onions, Kalamata olives, feta cheese and oregano on top.

I cooked mine for 30 minutes but also opened the oven several times to test doneness (I’ve never made a pizza before!).  Since ovens vary, to avoid burning, I suggest starting with 20 minutes and going from there.  The center of the pizza should be hot and bubbly and begin to show browning – this is generally a great way to test doneness through and through.

Baking Pan or Cookie Sheet Directions:

Roll the dough into whatever shape and size of pizza you desire. Coat pan with cooking spray then sprinkle lightly with corn meal.

Spread dough evenly on baking tray/sheet.

Evenly spread sauce, mozzarella, artichoke hearts, tomato slices, red onions, Kalamata olives, feta cheese and oregano on top.

I recommend 18 minutes for a crispier crust, but since ovens vary you may need to monitor for doneness.

*I bought a 9.5 ounce jar of pitted olives and used about half.

1 comment:

Melody said...

What a gorgeous, fresh looking pizza. Nice job!