Greek Pizza

Greek Pizza
Michelle (MMmom) Inspired by Taste of Home Healthy Cooking Oct/Nov 2010

* enough for two 12" pizzas

2 premade 12" pizza shells OR if making your own dough, see below
Olive oil
1 1/2 lemons
1 (5 oz) package fresh baby spinach, roughly chopped
about 1/2 of a small red onion, cut in rings
1 cup grated mozzarella cheese
1 scant cup feta cheese
1/2 cup sliced Kalamata olives
black pepper

Prebake pizza crusts. Drizzle each with olive oil then squirt 1/2 a lemon over the top of each.

Divide the remaining ingredients between the two pizzas. Pile on the spinach then top with the onion rings. Sprinkle on the mozzarella cheese and feta cheese. Scatter the olives on top of the cheese so they're visible. Shake on a little black pepper. Squirt the juice of the remaining lemon half over each pizza (skip if you don't like strong lemon flavors).

Bake at 450 until the mozzarella melts.


Homemade Wheat Pizza Dough
Based on Master Pizza Dough recipe from Aimster aka Amy

Makes 1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas.

1 cup whole wheat flour
2-2 1/2 cups all-purpose flour
1 package FLEISCHMANN'S RapidRise Yeast *see note below
3/4 teaspoon salt
1 cup very warm water (120 to 130 F)
2 tablespoons olive or vegetable oil
Cornmeal

In large bowl, combine 1 cup wheat flour, 1 cup AP flour, undissolved yeast, and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface10 minutes. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s). Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll to fit desired pan(s). Bake in preheated hot oven (450) for about 10-15 minutes.

Amy’s Notes: Honestly, I think this recipe is so easy, I just mix it with a spoon at first and then switch to using my hands. I only knead until it is smooth --probably about 4 or 5 minutes. Test it after a few minutes to see if you can pull a piece of the dough into a thin, tight membrane that you can see light through. If it breaks before you can get it there, knead some more.

*Note: There are several types of yeast available for baking. Make sure you buy Rapid Rise yeast for this...that’s what makes the rising time so short.