Greek Pizza

Preheat the oven to 425°F (220°C).

Prep the ingredients per the instructions above.

Prepare the dough according to the directions on the package, or if using homemade dough refer to the recipe directions.

Clean and dry the counter well (make sure your hands are dried well before working with the dough). Sprinkle the counter with flour; place the dough on top of the flour, coating each side so the dough doesn't stick.

Begin stretching out the dough using your hands or a rolling pin. Make sure it is being stretched evenly and avoid creating thin spots in the center (if the dough starts to stick while stretching it, sprinkle flour to prevent it from sticking).

Gently place the dough on a baking sheet, pizza pan, or pizza stone. (Use nonstick spray when you are using the baking sheet/pan or semolina flour if using the pizza stone to prevent sticking.)

Spread the tomato sauce evenly over the pizza dough, leaving a small border around the edges.

Sprinkle the shredded mozzarella cheese over the sauce.

Top the pizza with crumbled feta cheese, Kalamata olives, red onion, pepperoncini, cherry tomatoes, and chopped spinach.

Drizzle the extra virgin olive oil over the toppings. Sprinkle dried oregano, salt, and pepper over the pizza.

Bake the pizza in the oven for 10 minutes, then rotate the pan and bake until the crust is golden brown and crispy and the cheese is melted (approximately 10 minutes or more if needed).

Let the pizza sit for 2 to 3 minutes before cutting.

Portion the pizza and serve with kombucha.