Greek Pizza

Greece is the birthplace of democracy, philosophy, feta cheese and kalamata olives but only two of these gifts to the world can go on top of a pizza! A few words about the primary ingredients before the recipe.

Kalamata Olives like all olives we eat have been cured, in the case of Kalamata they have cured for at least a week in brine and are then packed with brine and red wine vinegar. The red wine vinegar turns the olive a deep plum color and imparts a mildly tangy quality to the fruit. If the only olives you are familiar with are black and come in a can here is your chance to expand your horizons and I promise your taste buds will thank you.

Feta Cheese is a crumbly, salty white cheese that is usually made from sheeps milk and is used in a number of traditional Greek dishes like spanakopita and the diner staple Greek Salad. Feta is a made from the whole curd and is a little grainy on the tongue. One taste of this Greek staple will have you shouting Opa and breaking dishes!

Ingredients 
1 Ball of Pizza Dough
1 - 1 1/2 Cups Chopped Kalamata Olives
1 1/2 Cups Feta Cheese
3/4 Cup Part Skim Mozzarella
1/2 Cup Finely Sliced Red Onion
1/2 Cup Cooked Chopped Spinach
2 Large Tomatoes Diced (or 1 Can Diced Italian Style Tomatoes)
2 Tbs Dried Oregano
2 Tbs Dried Basil
1 Tbs Dried Thyme
1 Tsp Black Pepper
2 Tbs Extra Virgin Olive Oil

Preparation
If you are using fresh tomatoes mix an extra tablespoon of extra virgin olive oil and about 1 teaspoon of each basil, oregano and thyme with the tomatoes and set them aside.

Stretch your dough, round, rectangular, or other, to 1/4" or thinner and spread olive oil evenly on top. Evenly distribute the dried herbs on the oiled dough. I personally do not add any salt to this pizza because I get plenty from the Feta but I do add ground black pepper.

Cheese is next. You noticed I use both Mozzarella and Feta because I think the creaminess of the Mozzarella helps to balance the salt of the Feta and the Tanginess of the olives but if you like feel free to add more Feta in place of the Mozzarella. In either case evenly spread the cheese(s) over the dough leaving about 3/4 of an inch for crust along the outside edge.

Add the thinly sliced Red Onions. Note that indicated thinly sliced and not diced or in chunks because Red Onion is a powerful flavor and if the pieces are too big that is all you will taste and this is a pizza about the harmonious marriage of many flavors. Spinach is next. I don't always use Spinach and you won't be disappointed if you leave it out either by design or because you just forgot to buy it!

The last two ingredients to be added before putting your pie in the oven are the Olives and tomatoes. Be careful to avoid putting any of the Olive Brine or Tomato juice on your pizza as it will make it soggy. 

Cook it at 450 degrees on either a pizza stone or top rack until the crust is lightly brown and the bottom is dark golden to light brown.

Now if you promise not to tell anyone there is one thing you can add after the pizza comes out of the oven that will have be a real surprise and adds an entirely new dimension to the pizza. The Zest of 1/2 of a large lemon. 


Opa!


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