Ingredients
Greek Pizza
- 1 ball Pizza dough
- 1/2 cup Tomato sauce
- 6 oz Mozzarella cheese shredded
- 2 oz Feta cheese crumbled
- 1/4 cup Kalamata olives halved
- 1/4 cup Red onion sliced
- 1/4 cup Cherry tomatoes halved
- 1/4 cup Fresh spinach chopped
- 1 TBSP Extra-virgin olive oil
- 1 tsp Dried oregano
- Salt to taste
- Black pepper to taste
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat oven: Set oven to 425°F (220°C).
- Prepare dough: Lightly flour a clean, dry counter. Stretch dough evenly with hands or a rolling pin, avoiding thin spots.
- Place dough: Transfer to a baking sheet, pizza pan, or pizza stone (use nonstick spray or semolina flour to prevent sticking).
- Add sauce and cheese: Spread tomato sauce evenly, leaving a border. Sprinkle mozzarella cheese over sauce.
- Add toppings: Top with feta, olives, red onion, cherry tomatoes, and spinach. Drizzle with olive oil. Sprinkle it with oregano, salt, and pepper.
- Bake pizza: Bake for 10 minutes, rotate pan, and bake until crust is golden and cheese is melted, about 10 more minutes.
- Rest and serve: Let pizza rest 2–3 minutes before slicing. Serve with cold kombucha.
Notes
Homemade Dough (Optional)
Equipment
Stand mixer with dough hook (optional)
Ingredients
2 tsp Instant yeast
½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil + additional oil for greasing Instructions
Whisk together the yeast and warm water until the yeast is dissolved. Let sit for 5 minutes until its bubbly and frothy.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add olive oil and yeast/water mixture to the flour and mix well. Continue mixing until the dough forms a cohesive, elastic ball and begins to pull away from the sides of the bowl. It should be slightly sticky but manageable. Add more flour a little at a time if too sticky.
Lightly drizzle a separate large bowl with olive oil, brushing up the sides as well.
Dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form into a tight round ball
Transfer the dough to the olive oil-brushed bowl, rolling it along the inside to coat in oil. Cover tightly with plastic wrap and place in a warm place for 2 hours or until doubled in size. Alternatively, refrigerate wrapped well for up to 3 days.
2 tsp Instant yeast
½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil + additional oil for greasing Instructions
Whisk together the yeast and warm water until the yeast is dissolved. Let sit for 5 minutes until its bubbly and frothy.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add olive oil and yeast/water mixture to the flour and mix well. Continue mixing until the dough forms a cohesive, elastic ball and begins to pull away from the sides of the bowl. It should be slightly sticky but manageable. Add more flour a little at a time if too sticky.
Lightly drizzle a separate large bowl with olive oil, brushing up the sides as well.
Dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form into a tight round ball
Transfer the dough to the olive oil-brushed bowl, rolling it along the inside to coat in oil. Cover tightly with plastic wrap and place in a warm place for 2 hours or until doubled in size. Alternatively, refrigerate wrapped well for up to 3 days.
Nutrition
Calories: 1175kcal | Carbohydrates: 166g | Protein: 43g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 81mg | Sodium: 3155mg | Potassium: 391mg | Fiber: 6g | Sugar: 64g | Vitamin A: 1074IU | Vitamin C: 10mg | Calcium: 786mg | Iron: 8mg
Greek Pizza
Ingredients
Greek Pizza
- 1 ball Pizza dough
- 1/2 cup Tomato sauce
- 6 oz Mozzarella cheese shredded
- 2 oz Feta cheese crumbled
- 1/4 cup Kalamata olives halved
- 1/4 cup Red onion sliced
- 1/4 cup Cherry tomatoes halved
- 1/4 cup Fresh spinach chopped
- 1 TBSP Extra-virgin olive oil
- 1 tsp Dried oregano
- Salt to taste
- Black pepper to taste
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat oven: Set oven to 425°F (220°C).
- Prepare dough: Lightly flour a clean, dry counter. Stretch dough evenly with hands or a rolling pin, avoiding thin spots.
- Place dough: Transfer to a baking sheet, pizza pan, or pizza stone (use nonstick spray or semolina flour to prevent sticking).
- Add sauce and cheese: Spread tomato sauce evenly, leaving a border. Sprinkle mozzarella cheese over sauce.
- Add toppings: Top with feta, olives, red onion, cherry tomatoes, and spinach. Drizzle with olive oil. Sprinkle it with oregano, salt, and pepper.
- Bake pizza: Bake for 10 minutes, rotate pan, and bake until crust is golden and cheese is melted, about 10 more minutes.
- Rest and serve: Let pizza rest 2–3 minutes before slicing. Serve with cold kombucha.
Notes
Homemade Dough (Optional)
Equipment
Stand mixer with dough hook (optional)
Ingredients
2 tsp Instant yeast
½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil + additional oil for greasing Instructions
Whisk together the yeast and warm water until the yeast is dissolved. Let sit for 5 minutes until its bubbly and frothy.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add olive oil and yeast/water mixture to the flour and mix well. Continue mixing until the dough forms a cohesive, elastic ball and begins to pull away from the sides of the bowl. It should be slightly sticky but manageable. Add more flour a little at a time if too sticky.
Lightly drizzle a separate large bowl with olive oil, brushing up the sides as well.
Dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form into a tight round ball
Transfer the dough to the olive oil-brushed bowl, rolling it along the inside to coat in oil. Cover tightly with plastic wrap and place in a warm place for 2 hours or until doubled in size. Alternatively, refrigerate wrapped well for up to 3 days.
2 tsp Instant yeast
½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil + additional oil for greasing Instructions
Whisk together the yeast and warm water until the yeast is dissolved. Let sit for 5 minutes until its bubbly and frothy.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add olive oil and yeast/water mixture to the flour and mix well. Continue mixing until the dough forms a cohesive, elastic ball and begins to pull away from the sides of the bowl. It should be slightly sticky but manageable. Add more flour a little at a time if too sticky.
Lightly drizzle a separate large bowl with olive oil, brushing up the sides as well.
Dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form into a tight round ball
Transfer the dough to the olive oil-brushed bowl, rolling it along the inside to coat in oil. Cover tightly with plastic wrap and place in a warm place for 2 hours or until doubled in size. Alternatively, refrigerate wrapped well for up to 3 days.
Nutrition
Calories: 1175kcalCarbohydrates: 166gProtein: 43gFat: 40gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 81mgSodium: 3155mgPotassium: 391mgFiber: 6gSugar: 64gVitamin A: 1074IUVitamin C: 10mgCalcium: 786mgIron: 8mg
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