Greek Pizza
Naomi Marcussen
ingredients
- Package of raw pizza dough (trader joe’s)
- All-purpose flour
- 1 large onion, sliced thickly
- 2-3 fresh roma tomatoes, sliced
- 12 Kalamata olives, split lengthwise
- 1/2 cup feta cheese
- fresh basil, chopped or chiffonade
- 1 T olive oil
- 2 cloves garlic, sliced thinly
- salt
directions
- 1
Place pizza stone in oven and preheat for one hour at 500 degrees
- 2
Add oil to large saute pan at low heat. When hot, add onions and sprinkle with salt. Cook slowly until caramelized. Take off heat and let sit.
- 3
Bring dough to room temp (roughly 20 min from fridge). Roll out dough (preferably on a pizza peel) in the form of a large disk (you can also use your hands if you’re feeling lucky or have some skills) Use a bit of flour to keep the dough from sticking to the peel.
- 4
When oven is preheated, add toppings to pizza dough as follows…
- 5
Scatter caramelized onions, using the excess oil to baste the exposed outer edges of the dough
- 6
Evenly distribute garlic splices, tomatoes, feta and olives
- 7
Grab the handle of the peel and give the pizza a gentle shake, thrusting forwards and back. If the pizza doesn’t budge, add a little flour to the bottom of the dough to loosen it. When it moves freely, carefully slide it onto the stone.
- 8
Cook about 8 minutes until the cheese and outer crust are golden. You’ll know when it’s done! Scatter chopped basil before serving.
Source: Scott Marcussen
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