Greek Pizza Recipe #291759
My favorite pizza, the perfect blend of feta, mozza, tomtoes, onions, alfredo sauce, herbs, parm and olives. Enjoy!
1¼ hours | 1 hour prep
SERVES 4 -8 , 1 pizza
- 1 cup warm water
- 1 (1/4 ounce) package instant yeast
- 1 tablespoon corn syrup or king syrup or honey or molasses or 1 teaspoon sugar
- 1 teaspoon sea salt or salt
- 1 tablespoon olive oil or vegetable oil
- 1 1/2 cups bread flour or all-purpose flour
- 1 1/2 cups whole wheat flour
- 1/4-1/2 cup alfredo sauce (enough to cover pizza)
- 2 cups shredded mozzarella cheese or sliced mozzarella cheese, to cover pizza (my personal favorite)
- 4 large white button mushrooms, sliced
- 2 roma tomatoes, seeded and sliced
- 3 slices onions, cut in half and divided into rings, thin slices
- 10-15 pitted kalamata olives
- 1/4 cup frozen spinach, defrosted and drained
- 1/4-1/2 cup crumbled feta cheese with garlic and herbs
- 1/8-1/4 cup parmesan cheese, shredded
- Place water in a large bowl.
- Add oil, instant yeast, salt and sweetener of choice.
- Let sit 5 minutes to let yeast bloom and then add 1 1/2 cups bread or all purpose flour, stirring to combine.
- Add 1 cup whole wheat flour, and stir to combine.
- Use remaining whole wheat flour to flour board and knead until soft and pliable.
- Cover with bowl and let rise 30 minutes to one hour, until doubled in size.
- Heat oven to 425 degrees F and prepare the pizza in the meantime.
- Oil pizza pan and roll out dough.
- Layer alfredo sauce, herbs, mushrooms, tomatoes, onions, olives, spinach, parmesan and finally feta cheese.
- Cook 10-15 minutes on top shelf, and move to bottom rack of oven to brown bottom of pizza crust if neccesary.
- Enjoy!
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5 stars