Greek Pizza
Servings 2
Calories 814kcal
Ingredients
Greek Pizza
- 1 ball Pizza dough
- 1/2 cup Tomato sauce
- 1 cup Mozzarella cheese shredded
- 1/4 cup 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 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 slices, 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.
Notes
Homemade Pizza Dough
Equipment:
Stand Mixer with dough hook (optional) Ingredients:
2 tsp Instant yeast
3/4 cup Warm water between 105 - 115°F (40.5 - 44°C), use more if needed
2 cups All-purpose flour, plus more if needed and for rolling out
1 tsp Sugar
2 tsp Salt
1 TBSP Extra-virgin olive oil + additional oil for greasing Instructions:
Whisk together the yeast and water until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add the yeast/water to the flour and mix well.
Continue mixing until the dough begins forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands. (You can add additional flour a little at a time as needed if the dough is too sticky; if the dough is too dry, drizzle a little olive oil.)
Very lightly grease a large bowl with olive oil, being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 7 - 10 times), and form your pizza dough into a tight, round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the dough ball along the insides of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap.
**Recommended to make 1 day in advance and place in the refrigerator. Cold-rising the dough will make it more durable to work with. Remove the dough from the refrigerator about 30 - 45 minutes prior to rolling it out.
**If you're making the dough the day of, place it in a warm place. (Do not put it in a place that is hot or it will over-rise.) Allow dough to rise for 30 - 40 minutes or until doubled in size.
Once the dough has risen, lightly flour your countertop and place the dough on the flour. Sprinkle a little flour over the top of the dough.
Press down on the dough with your hands to release any air bubbles. Use a rolling pin to roll the dough to fit the appropriate size and shape for the recipe you are using it for.
Stand Mixer with dough hook (optional) Ingredients:
2 tsp Instant yeast
3/4 cup Warm water between 105 - 115°F (40.5 - 44°C), use more if needed
2 cups All-purpose flour, plus more if needed and for rolling out
1 tsp Sugar
2 tsp Salt
1 TBSP Extra-virgin olive oil + additional oil for greasing Instructions:
Whisk together the yeast and water until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add the yeast/water to the flour and mix well.
Continue mixing until the dough begins forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands. (You can add additional flour a little at a time as needed if the dough is too sticky; if the dough is too dry, drizzle a little olive oil.)
Very lightly grease a large bowl with olive oil, being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 7 - 10 times), and form your pizza dough into a tight, round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the dough ball along the insides of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap.
**Recommended to make 1 day in advance and place in the refrigerator. Cold-rising the dough will make it more durable to work with. Remove the dough from the refrigerator about 30 - 45 minutes prior to rolling it out.
**If you're making the dough the day of, place it in a warm place. (Do not put it in a place that is hot or it will over-rise.) Allow dough to rise for 30 - 40 minutes or until doubled in size.
Once the dough has risen, lightly flour your countertop and place the dough on the flour. Sprinkle a little flour over the top of the dough.
Press down on the dough with your hands to release any air bubbles. Use a rolling pin to roll the dough to fit the appropriate size and shape for the recipe you are using it for.
Nutrition
Calories: 814kcal | Carbohydrates: 104g | Protein: 33g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 53mg | Sodium: 2579mg | Potassium: 349mg | Fiber: 5g | Sugar: 17g | Vitamin A: 861IU | Vitamin C: 10mg | Calcium: 524mg | Iron: 7mg