Homemade Greek Pizza Greek Pizza Dough Food

GREEK PIZZA

Steps:

• Make my pizza dough recipe until Step 9. You only need one pizza dough ball for this recipe. (You can also use store-bought dough, see note below)
• Make sure your oven is preheated at 475 degrees F (450 degrees F is fine too, but 475 degrees F is preferred).
• After you have brushed the dough with olive oil and pricked it with a fork (Step 9 of the Pizza Dough recipe), top with the Greek pizza toppings. Start with the mozzarella cheese, followed by the remaining toppings. You can adjust the topping quantities to your liking. Tip: Make sure it is not too crowded or overfilled with toppings, as this can create moisture and make the pizza soggy.
• Make the melted garlic butter by combining the melted butter with the garlic powder, oregano, and salt. Brush the pizza dough borders with the melted garlic butter.
• Bake for 15 to 20 minutes, until bubbly and the edges are golden brown.
• Slice and serve! If desired, top with more oregano and a few drizzles of olive oil.

GREEK PIZZA

Steps:

• Puree ingredients for garlic sauce in a blender and store in a small covered jar.
• Top dough crust with garlic sauce, mozzarella cheese, feta cheese, olives, pepperoncini, onion, mushrooms, and oregano. Drizzle with oil.
• Bake in preheated 500° F oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese is bubbly.
• Remove from oven and cool on a wire rack for 2-3 minutes before cutting into wedges and serving.

HOMEMADE GREEK PIZZA | GREEK PIZZA DOUGH

Steps:

• In a large bowl combine flour, yeast, olive oil, salt, sugar, and oregano - mix well.
• While mixing, add warm water, dough should form*
• Mix dough in mixer or knead for 5 minutes.
• Cover and let rise for 40 minutes.
• On a lightly floured surface, roll dough out to fit pizza pan or desired size.**
• Brush with olive oil and it's ready for toppings.
• Cover with feta.
• Sprinkle remaining ingredients over cheese, one at a time to desired look and preference.
• Place in preheated oven at 375F for 25-35 minutes, or until pizza dough is cooked. This will very with thickness of crust.

EASY GREEK PIZZA DOUGH (ZYMI GIA LATHENIA)

Steps:

• Gather the ingredients. Preheat the oven to 400 F (300 C).
• Make the dough by combining the self-rising flour, salt, butter, and milk. Knead for 20 minutes and set aside until the oven has fully preheated. You can use this time to prepare your toppings. The dough will start to rise.
• Roll the dough out to a thickness of about 1/4 inch. Brush it lightly with olive oil before adding the toppings.
• Bake until your toppings are melted and the dough is cooked through about 15 to 20 minutes.
• Serve and enjoy!

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.

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.

LOADED GREEK TOPPING PIZZA

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Grease 12 inch x 12 inch non-stick pizza pan with vegetable shortening.
• Spread pizza dough onto pizza pan.
• Spread pizza sauce over dough.
• Top with remaining ingredients.
• Bake 12 to 15 minutes or until bottom of crust is golden brown.

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.

MEDITERRANEAN GREEK PIZZA

Steps:

• Pat the crust dough out on two greased pizza pans.
• Combine all the sauce ingredients, stirring until smooth. Divide between crusts.
• Top each pizza with half the mozzarella cheese, followed by other ingredients in order given.
• Bake in a preheated oven at 400°F for 20 minutes or until cheese is browned and bubbly.

THE GREEK PIZZA (CALIFORNIA PIZZA KITCHEN)

Steps:

• Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450° F, at least 30 minutes.
• Roll and spread the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the topping measurements in half.
• Brush the dough with olive oil to within an inch of the edge, and spread the grated mozzarella to within 1/2 inch of the outer edge. Distribute the chicken over the cheese.
• Transfer the pizza(s) to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly.
• Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place the sauce in a squeeze bottle or syrup dispenser.
• Use the peel to remove the pizza from the oven. Slice as desired. Spoon the dressed salad over the pizza. Sprinkle with feta cheese, then drizzle with half the Tzatziki Sauce. Sprinkle with chopped parsley. Serve immediately, with the remaining sauce on the side.
• To Make Traditional Pizza Dough: In a small bowl, dissolve the yeast in the water (1 cup plus 1 tablespoon). Make sure the water is not too hot, as this will kill the yeast and prevent the dough from rising.
• If using a stand mixer, use the paddle because the dough hook will not mix this size batch efficiently. In the mixing bowl, combine the flour, sugar, salt, and 1 tablespoon of the olive oil and stir by hand just to distribute. Add the dissolved yeast and place the bowl and paddle on the mixer. Start mixing on the lowest speed to mix. Increase the speed slightly and mix for 2 to 3 minutes, until the dough is smooth and elastic. Do not over-knead, as this will build up too much gluten and make the dough difficult to shape. If using a food processor, be sure to use the plastic blade, the metal knife will cut through the gluten strands and keep the dough from developing any "body". Proceed as for the stand mixer making sure to stop kneading as soon as the dough forms a smooth ball. Over-kneading could overheat the dough because the mixing bowl is directly above the motor. If mixing by hand, place the dry ingredients in a 4 to 6 quart bowl, and stir to combine. Make a well in the middle and put the liquids, reserving 1 teaspoon of olive oil. Use a wooden spoon to combine the ingredients. Once all the flour is mixed in, turn the dough onto a lightly floured work surface and, with lightly oiled hands, knead the dough for 5 minutes. It should be smooth and elastic, but will still be slightly sticky.
• Place the remaining teaspoon of oil in a 1 quart mixing bowl and spread it with your fingertips. Place the dough ball in the bowl, move it around in the oil, then turn it over so that the oiled side is facing upward. Cover the bowl tightly with plastic wrap and allow the dough to rise until doubled in size, 1 1/2 to 2 hours.
• About 2 hours before you are ready to assemble your pizza, remove the dough form the refrigerator. If making individual pizzas, use a sharp knife to divide the dough into 2 or 4 equal portions.
• Roll each portion of dough into a round ball on a smooth, clean surface, making sure to seal any holes by pinching or rolling.
• Place the newly formed dough balls in a glass baking dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish with clear plastic wrap. Set aside at room temperature until the dough balls have doubled in size, about 2 hours. They should be smooth and puffy. Dress the pizza according to the recipe.
• For Grilled Greek Chicken: Place the chicken breasts between sheets of waxed or parchment paper and gently pound to a thickness of 1/2 inch. Do not pound them too thin; this is just to ensure that they will cook evenly.
• Combine the olive oil and seasonings in a large mixing bowl. Stir to mix. Add the chicken breasts to the bowl, one by one, turning each in the marinade. Place the chicken in the refrigerator for 10 to 20 minutes.
• If you have a hot grill available, grill the chicken for 3 to 4 minutes on each side. Do not overcook. If no grill is available, preheat the over to 350 degrees and bake the chicken, skin side up in a pan, for about 30 minutes. The internal temperature should be 165 degrees.
• Use the chicken immediately, as desired; or let it cool and refrigerate for up to 3 days.
• For The Greek Salad: Combine the cucumber, tomatoes, onion, and olives in a large mixing bowl. Whisk together the remaining ingredients in a small bowl and add to the vegetables. Stir well. Makes 3 cups.
• To Make The Tzatziki Sauce: Place all the ingredients in a blender or small food processor and process until smooth. This sauce will keep for up to 5 days in the refrigerator. Whisk before using. Makes 3/4 cups.