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A New Favorite!
I had no intention of adding another pizza recipe ... at least, not this soon after my first try. I had a half bag of fresh spinach left and some country style ribs brined in apple cider vinegar, various spices, and had a decidedly Mediterranean flavor when the idea hit ... Greek Pizza!
Let me say, I have always been a traditionalist - at least as far as pizza is concerned. Never varied far from pepperoni, mushrooms, and olives except for occasionally adding pineapple. White pizza, after my initial plunge, was not a meal I planned on eating ever again. So, I was pleasantly surprised after making the Green & White Pizza recipe I recently posted.
With that in mind, and ingredients on hand, I went full tilt into creating what I believe, is my new favorite pizza. I really like taking a basic recipe and altering it to fit my mood, too. This pizza can be all the way veg or add meat of choice (I am thinking of adding gyro meat when I do this again) - I also totally forgot artichoke hearts, which would add a lovely dimension ... ooh, eggplant?!
The very easy dough can be found at the following link: Green and White Pizza.
Greek Pizza - Start to Finish
- Quick and Easy Dough, recipe
- ½ pound pork, minced
- 2 cups fresh spinach, chopped
- 1 cup zucchini, thinly sliced
- 1 cup mushrooms, sliced
- 1 cup red onion, sliced or chopped
- 2 medium tomatoes, thinly sliced
- ½ - ¾ cup olives, sliced
- 2 cloves garlic, chopped
- 1 cup Feta cheese, crumbled
- ½ cup Parmesan cheese, shredded
- ½ cup Mozzarella cheese, shredded
- ⅓ to ½ cup Alfredo sauce
- ¼ teaspoon each Dried Oregano, Basil, Garlic Powder, Marjoram, Thyme, Rosemary
- Scant Pinch Cinnamon & Nutmeg, optional
- 2 Tablespoons Olive Oil
- 1 Tablespoon Balsamic vinagrette, optional (I used it to marinate my veg a bit before adding to pizza)
- Saute pork in olive oil and garlic until no longer pink.
- Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan and press down until it is the size you want.
- Spread a bit of the garlic infused oil used for sauteing the pork on the crust.
- Sprinkle half the Parmesan cheese on the crust.
- Add enough Alfredo sauce to cover the crust to the edges (as much or as little as you like). Sprinkle the herbs over the crust.
- Spread the rest of your toppings evenly over the crust.
- Top with cheeses and bake 15 to 20 minutes or until the crust is golden brown.