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    You are in: Home / Greek / Greek Pizza Recipe
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    Greek Pizza

    Greek Pizza. Photo by threeovens

    1/3 Photos of Greek Pizza

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    Total Time:

    Prep Time:

    Cook Time:

    29 mins

    14 mins

    15 mins

    Galley Wench's Note:

    Original recipe from Better Homes and Garden, but of course I've made a few adjustments :-). For the crust use Artisan Boule Bread or use purchased pizza crust dough. Note: Jared roasted red peppers can be used but besure to drain thoroughly.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 tablespoons olive oil
    • 2 tablespoons cornmeal
    • 10 large pitted black olives, quartered lengthwise (such as kalamata or ripe olives)
    • 1 large tomato, chopped (juice drained off)
    • 1 lb refrigerated pizza dough (Recipe# 3098340)
    • 1 1/2 cups shredded mozzarella cheese (6 ozs.)
    • 1 1/2 cups feta cheese, crumbled (6 ozs.)
    • 1/8 teaspoon ground red pepper
    • 3 medium red sweet peppers, roasted and cut into 1 inch wide strips (or a combination of green and yellow sweet peppers)
    • 3 tablespoons fresh oregano leaves, chopped
    • 1 medium red onion, cut into very thin wedges and separated into strips

    Directions:

    1. 1
      Use the refrigerated pre-mixed dough for No-Knead Flatbreads No-Knead Flatbreads - Master Recipe (Pizza, Naan, Focaccia).
    2. 2
      Twenty minutes before baking, place a baking stone in the oven and preheat to 450º F.
    3. 3
      Remove the Olive Oil Flatbread dough (No-Knead Flatbreads - Master Recipe (Pizza, Naan, Focaccia)) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
    4. 4
      With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
    5. 5
      On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/8 inch thick round, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
    6. 6
      Place the rolled out dough on a pizza peel that has been dusted with corn meal.
    7. 7
      Carefully slide the pizza shell on the hot pizza stone.
    8. 8
      Bake in a 450 degree F oven for 5 minutes.
    9. 9
      Meanwhile, in a small bowl stir together the olive oil and ground red pepper.
    10. 10
      Brush olive oil onto partially baked crust.
    11. 11
      Sprinkle with the mozzarella cheese.
    12. 12
      Top with the roasted peppers, tomato, onion, feta cheese, oregano and olives.
    13. 13
      Bake in a 450 degree F oven for 10 - 12 minutes more or until crust is crisp.
    14. 14
      *NOTE: To Roast Peppers:.
    15. 15
      Roast whole peppers on grill until black blisters appear on all sides, about 12 minutes. Remove peppers from grill and place in a covered dish for 15 minutes. Carefully peel skins from peppers (best not to do under running water); seed and chop.

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    Ratings & Reviews:

    • on June 21, 2010

      55

      Very delicious and satisfying. I cheated and made this even easier (since I was making it for just me) and piled everything on a store-bought pita bread. The pita crisped up nicely and this was just delicious. Made for Family Picks for ZWT #6.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Greek Pizza

    Serving Size: 1 (183 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 282.1
     
    Calories from Fat 192
    68%
    Total Fat 21.3 g
    32%
    Saturated Fat 10.3 g
    51%
    Cholesterol 55.5 mg
    18%
    Sodium 598.4 mg
    24%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 2.2 g
    8%
    Sugars 5.9 g
    23%
    Protein 12.8 g
    25%

    The following items or measurements are not included:

    pitted black olives

    pizza dough

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