Greek Vegetarian Pizza

This is one of our family's all time favorite pizzas...and we eat a lot of different varieties of pizza!!  I have been making this for close to five years now- so long that I don't even have the recipe anymore...it took me a while to search it out online so I could properly source it here!  It's so simple and so adaptable that as long as you have the few main ingredients you can add whatever else looks/sounds good at the moment. Fresh tomatoes, olives, capers, etc. etc etc....

taken w. phone camera again!! even w. the low budge photography doesn't it look absolutely delicious?!?

Feel free to use a store bought pizza dough- however it's sooooo easy to make your very own, and honestly it's sooo much tastier!!  So please do try! I will post the recipe I swear by (and I have tried many) below along with a link to making a perfect homemade pizza crust every time-

Ingredients

• pizza dough (recipe below or store bought)
• 1/2 cup prepared basil pesto
• 3/4 cup sun-dried tomatoes packed in oil, drained and chopped
• 3 cups torn spinach leaves
• 1/2 red onion, quartered and thinly sliced
• 1 cup crumbled feta cheese
• 2 teaspoons dried oregano
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese

Directions

1. Adjust oven rack to center position and heat oven to 450 degrees F (230 degrees C). Keep pizza stone in pizza as it pre-heats.
2. Roll out pizza dough, spread with pesto leaving a thin rim around the circumfrence .   Top pizza in the following order: tomatoes, spinach, red onion, feta, and oregano. Bake until spinach wilts and cheese starts to brown, about 15 minutes.
3. Remove pizza from oven and drizzle with oil, sprinkle with Parmesan cheese, slice and serve. 

Source: Allrecipes.com- Greek Vegetarian Pizza

If I did not make myself very clear in the paragraph above I implore you to please at least try to make your own dough...usethe tips/tricks included in this link  and you too will never buy a boboli again!!

Basic Pizza Dough

Yield: enough dough for 2 medium pizzas or 4 calzones

Ingredients:
½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil

Directions:
--Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle the yeast over the top.  

--In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend.  

--Measure the room temperature water into the measuring cup with the yeast-water mixture.  

--With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil.  Mix until a cohesive dough is formed.  Switch to the dough hook.  Knead on low speed until smooth and elastic, about 5 minutes.  

--Transfer to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

--Press down the dough to deflate it.  Transfer the dough to a lightly floured work surface.  Divide the dough into two equal pieces.  Form each piece of dough into a smooth, round ball.  (If freezing the dough, wrap in plastic wrap and freeze at this point.)  Cover with a damp cloth.  Let the dough relax for at least 10 minutes but no longer than 30 minutes.

Source:  Annie Eats

Now go make some pizza!!!

Enjoy!

xo

Andrea