Greek Pizza

From Nerd Meets Food | Main Dishes | Mediterranean or Greek

A simple pizza that smells and tastes Greece.

02:00
00:30
02:30
High cal Calories 788kcal
High fat Total Fat 24g
Low sat-fat Saturated Fat 4g
chol Cholesterol 4mg
sodium Sodium 442mg
High carbs Total Carbohydrate 123g
Serving size 555g Calories from fat 218kcal Fiber 7g Protein 20g Sugar 20g

Ingredients

  • Dough:
  • 2 cups of bread flour
  • 1 teaspoon of active dry yeast
  • 1 cup of water
  • 2 tbsp of sugar
  • 1 tbsp of olive oil
  • 1/4 teaspoon salt

  • Toppings:
  • 3 roma tomatoes
  • 1 cup cherry tomatoes (colorful like heirlooms)
  • Feta cheese (1/4 lbs)
  • 2 tbsp olive oil
  • Salt and peper
  • Arugula for topping

Directions

  1. Start by peeping the yeast. Yeast needs food and warm conditions. The later is provided by 3/4 cups of warm water at 95F (35 C).
  2. When the water is warm add the sugar to dissolve it. Add the yeast and stir.
  3. The meantime let’s prepare the flour. Measure the two cups and sift them.
  4. Add to the yeast mixture 1 tbsp of olive oil.
  5. Pour the entire thing in the flour and stir to mix.
  6. Work the dough until it becomes really bouncy.
  7. Oil the bowl and add the dough. Loosely cover with plastic wrap and let it to raise in a warm spot
  8. Take the little heirlooms tomatoes, and cut them.
  9. Cut the roma tomatoes in half across the equator and grate them.
  10. Break down and crumble the feta cheese with a fork.
  11. Punch the dough down.
  12. Flour the bench and place the dough. Cut it in half.
  13. Take one half and start pulling it to form a disk. Use your knuckles to further flatten it out pushing tabards the ends. This will also create the lip of the crust that i so characteristic of pizza.
  14. Oil a pan and put the dough in. Make sure it is stretched enough before you put in the pan. The oil makes it hard to stretch it.
  15. Add some more oil on top.
  16. Add some pepper.
  17. And top it with the cheese. Don’t pat the cheese on top. Just spread it around with your fingertips.
  18. Follow that with the tomatoes (The heirlooms or the grated).
  19. And follow that with some extra olive oil.
  20. Bake in a 500F oven (or the maximum your oven can sustain).
  21. Cut and serve.
  22. Garnish with some arugula, just for a spike.
Analyzed by Kitchenbug