Way back, a long, long, long time, many moons ago, Pre-Princess, Pre-Hub, when I was single & living in Texas, Dad & I would get together, once a week, for our lunch hour. We’d always go to this little hole-in-the-wall Greek restaurant. And I would always order their Greek salad. I’m a bit of an olive junkie & this salad rocked my socks. It had every color, taste, shape & named olive in it. Oh sweet heaven! Oh, yeah, it also had the feta cheese & herbs and all things Greek, too.
Enter Hub. The non great-tasting food eater. That’s not saying that steak & potatoes, spagetti or PB&J’s don’t taste good. But my eating repetoire extends way beyond that. I am a foodie. The proof’s on my waist. I don’t stop eating “when I’m full.” I will happily gorge away on great eats. I could never be anorexic. Or bullemic. I. love. food. So my eating habits have sort of changed, over the years. And being in Indiana this last year has seriously expanded my knowledge of the crockpot/ potluck style foods. And, again, also expanded my waist. Can we say “CARBS” people??
Ok, so back to the title. Enter creative cooking. Hubs loves cheese pizza. Me? Not so much. And the Princess can NOT have dairy. Meet homemade pizza that satisfies my tastebuds (thankyouverymuch, Sheila).
This recipe is just rough measurements. I’m not big on being exact in the kitch. Handfull of this, dash o’that, pinch here… get it? So this is a very flexible recipe. Alter to your own heart’s desire.
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See the top left corner? Un-feta’d? That’s for The Princess. No dairy, thankyou!
Greek Pizza
1 bag baby spinach, de-stemmed, triple-washed & patted dry
1/4c.sliced black olives
1/4c. sliced Spanish olives
1 small container tomato & basil crumbled feta cheese (Greek style)
1/2 TBSP. rosemary
1/2TBSP. fresh basil, finely chopped
2 TBSP. olive oil
1/3c. sun-dried tomatoes in oil, drained
pre-made crust (or make your own with recipe below)
Grease & flour pizza pan according to crust directions. (I use some olive oil) Pre-heat oven according to crust directions.
Brush crust with olive oil, then spread herbs. Add baby spinach. Add sun-dried tomatoes, olives, then feta cheese. Top with light splashes of more olive oil.
Bake according to crust directions, checking it a few minutes sooner than suggested. The feta won’t melt like normal cheese, but it will soften.
Noteworthy: if you’re using a pizza pan that has holes in it, be smart, and put it on an easily cleanable surface, while spreading the oil. Me? Last night? Not so smart. Oil everywhere.
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And if you’re looking to cut calories & boost health a tad more, or if you’re just looking to feel a little more June Cleaver, go for the homemade crust. No added chemicals or preservatives, no partially hydrogenated oils. You get my drift….
Homemade Crust this makes two 12-inch crusts
1 package regular or quick active dry yeast
1c. warm water (105-115 degrees)
2-1/2c. all-purpose flour (want even healthier? use whole wheat flour)
2 TBSP. olive oil or vegetable oil (healthier? grapeseed oil)
1/2 tsp. salt
olive oil or vegetable oil
cornmeal
Dissolve yeast in to wam water in medium bowl. Stir in flour, 2 TBSP. oil & the salt. Beat vigorously 20 strokes. Cover & let rest 20-40 minutes.
FOR THIN CRUST: move oven rack to lowest position. Heat oven to 375 degrees. Grease 2 12-inch pizza pans with oil. Sprinkle with cornmeal. Divide dough in half: pat each half into 11-inch circles onto pan, using floured fingers. Prick dough thoroughly with fork. Bake, with toppings, about 10 minutes, or just until crust begins to lightly brown.
FOR THICK CRUST: Move oven rack to lowest position. Heat oven to 375 degrees. Grease pans then lightly sprinkle with cornmeal. Divide dough in half; pat each half onto pan. Cover & let rise to almost double. Bake 20-22 minutes, with toppings, or just until crust begins to lightly brown.
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My secret here? The other night, I used a store-bought ‘thin & cripsy crust’ & it ended up tasting like an over-the-top foccacia. Oh my…. tooo dee-lish!!
If you’re looking for great easy recipes, go visit Overwhelmed! With Joy for her Five Ingredient Friday. I’d play too, but I rarely only use 5 ingredients in anything.
