Greek Pizza With Pourable Crust Food

CHEF JOHN'S POURABLE PIZZA

Steps:

• Place flour in mixing bowl with dry yeast, salt, honey, olive oil, and warm water. Whisk together for about 5 minutes. This will be a very thin batter-like dough. Cover and let rise 1 1/2 hours. Dough should be bubbly. Stir with a ladle to eliminate the bubbles.
• Generously oil a cast-iron skillet with olive oil off heat. Pour batter in a squeeze bottle or zip-top bag with a bottom corner snipped. Slowly pour the batter into the skillet starting from the center of the pan and working in circles toward the edge. Try to avoid mixing batter with the oil. If small bubbles of oil appear on the surface, use the tip of a paring knife to gently stir them into the dough.
• Place pan over medium-high heat. Wait for the dough to form bubbles over the entire top surface and the crust starts to dry out a bit. Flip over and continue cooking one side and the next. The bubbly side should be dry and achieve a golden brown color; the bottom should be well browned, about 4 to 5 minutes total per side. Doneness times will depend on how thickly the batter was poured. Remove from heat.
• Spread with pizza sauce and top with your favorite pizza toppings: mozzarella cheese, grated Parmigiano-Reggiano cheese, pepperoni, etc. Try to avoid topping too heavily.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place pizza under broiler until toppings are cooked, 3 to 4 minutes.

GREEK PIZZA

Steps:

• For the crust: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Dust a heavy baking sheet with cornmeal. Set aside.
• On a lightly floured work surface, roll out the dough into a 1/4-inch thick rectangle about 16 inches long and 8 inches wide. Transfer the dough to the prepared baking sheet.
• For the topping: In a large skillet, heat the oil over medium-high heat. Add the leeks and season with salt and pepper. Cook, stirring frequently until tender, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. In batches, add the spinach and cook until wilted, about 5 minutes. Remove the pan from the heat and add the feta cheese and mint. Season with salt and pepper, to taste.
• Using the tines of a fork, prick the surface of the dough all over. Spread the spinach mixture on top and dot with butter.
• Bake until the dough is golden and crunchy, 15 to 18 minutes. Cut into squares and serve.

GREEK PIZZA

Steps:

• Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it in the oven on the top rack. Prepare dough through step 5.
• Spread marinara sauce evenly over the pizzas, or top with drained, crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible). Sprinkle lightly with dried oregano.
• Divide toppings evenly over the two pizzas, beginning with shredded mozzarella, followed by roasted red pepper, artichoke, olives and lastly, the feta.
• Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 12 minutes (or significantly less, if you're using a baking stone/steel-keep an eye on it). Transfer pizza to a cutting board and sprinkle with torn fresh basil. I sprinkled mine with red pepper flakes, too. Slice and serve!

GREEK PIZZA WITH TZATIKI

Steps:

• Preheat a baking stone in the oven at 550 degrees.
• Shape the dough into a ball by hand or using a rolling pin. Brush the top of the pizza dough with olive oil and sprinkle with oregano. Gently pierce the dough with a fork to prevent large air bubbles during cooking.
• Remove the pizza stone from the oven and sprinkle the pizza stone (or cookie sheet) with cornmeal. Transfer the pizza to the stone. Cook for 7-8 minutes or until golden brown.
• While the dough is baking, heat ½ tablespoon of extra virgin olive oil in a medium skillet over medium high heat. When the oil is hot, add in the chicken breast and season with ¼ teaspoon dried oregano, minced garlic, salt, and pepper. Cook about 3-4 minutes on each side, until the chicken is golden brown and fully cooked. Transfer the chicken from the pan to a cutting board and cut into bite size pieces.
• Make the Tzatiki by combining the yogurt, shredded cucumber, lemon juice, garlic, and salt and pepper to taste in a bowl.
• To assemble the pizza, place the desired quantity of Roma tomatoes, cucumber, avocado, feta cheese and chicken breast on the prepared crust. Drizzle with Homemade Tzatziki and serve additional sauce on the side for dipping.

GREEK PIZZA WITH PHYLLO CRUST

Steps:

• Heat oven to 375°F.
• In a large skillet, heat the 2 tablespoons olive oil. Add onions and salt and saute until onion is tender.
• Add the basil, oregano, and spinach and stir-fry over med-high heat until spinach is limp and nearly all of the liquid has evaporated, about 5-8 minutes. Remove from heat and stir in garlic, pepper, and lemon juice.
• Coat a large baking sheet with nonstick spray. Layer the leaves of phyllo 1-2 at a time, spraying each with cooking spray and keeping the unused leaves covered with a cloth to prevent them from drying out, until you have a stack of 10 leaves.
• Cut phyllo into 6-8 squares. Sprinkle phyllo squares with mozzarella.
• With a slotted spoon, place spinach mixture over mozzarella, draining off any remaining liquid. Spread over the mozzarella, leaving a small border of phyllo at edges.
• Arrange tomato slices over spinach mixture. Add olives and top with feta.
• Bake at 375°F for 20-30 minutes, until phyllo is golden and crispy and cheese is melted. Cool for 10 minutes before serving.

EASY GREEK PIZZA

Steps:

• Place crust on an ungreased baking sheet; spread with pizza sauce and sprinkle with 1/2 teaspoon lemon-pepper seasoning. Top with chicken, spinach, onion, olives, cheeses and remaining lemon-pepper seasoning., Bake at 450° for 12-15 minutes or until edges are lightly browned and cheese is melted.

GREEK PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). If using a pizza stone, place in oven to preheat.
• Heat 1 tablespoon olive oil in a large skillet; cook and stir onion and garlic until tender, about 5 minutes. Add spinach and continue to cook and stir until all liquid has evaporated, 5 to 7 minutes. Remove from heat and season with basil, lemon juice, oregano, and pepper. Allow mixture to cool slightly.
• Unroll pizza dough on preheated pizza stone or a large baking sheet and brush with remaining 1 tablespoon olive oil. Spread spinach mixture over dough, leaving a small border at the edge of the pizza crust. Top with 1 cup mozzarella cheese.
• Press tomato slices into seasoned bread crumbs until coated; arrange tomatoes over pizza. Spread remaining 1 cup mozzarella cheese and feta cheese over tomatoes.
• Bake in preheated oven until pizza crust is golden brown and cheese is melted, about 15 minutes.