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Food

Homemade Greek Pizza with Feta and Olives to Enjoy

Making pizza at home is fun and not as complicated as one might expect. Try the following recipe which includes the directions for the pizza dough or buy ready-made pizza dough from your local pizza shop or grocery store for a short cut. Feel free to personalize with the cheese and toppings of your choice.

Homemade Greek Pizza with Feta and Olives

For the pizza dough:

1 cup lukewarm water

1 tablespoon Greek honey

1 tablespoon Greek extra virgin olive oil plus 1 teaspoon

1 envelope (2 1/2 tsp.) active dry yeast

1 1/2 cups unbleached, all-purpose flour, or more as needed

1/2 cup whole wheat flour

1 teaspoon Greek sea salt

 

For the topping:

4 small to medium plum tomatoes

2 tablespoons Greek extra virgin olive oil

1 teaspoon Greek dried oregano

Greek sea salt and freshly ground pepper, to taste

2 cups crumbled feta Dodoni

12 Kalamata olives, pitted and halved

Pizza. (Photo by Marek Mucha, via Unsplash)

To make the dough, in a small bowl, stir together the lukewarm water, the honey and 1 tablespoon of the olive oil. Add the yeast and set aside until foamy, about 10 minutes. If making the dough by hand, whisk together 1 cup of the all-purpose flour, the whole wheat flour, and the salt in a large bowl. Pour in the yeast mixture and stir with a wooden spoon, adding enough of the remaining 1/2 cup all-purpose flour, or more if needed, to form a soft dough.

If making the dough in the food processor, pulse the 1 cup of the all-purpose flour, the whole wheat flour, and the salt in the bowl of the food processor to blend. Add the yeast mixture and pulse until combined. Add enough of the remaining 1/2 cup all-purpose flour, or more if needed, and pulse to form a soft dough.

Turn the dough out onto a floured work surface and knead until the dough is very smooth, about 5 minutes, adding more all-purpose flour as needed. The dough should be soft but not sticky.

Lightly oil a large bowl with the remaining 1 teaspoon of olive oil. Form the dough into a ball and place in the bowl. Turn to coat with the oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place until doubled in bulk, about 1 hour.

Punch the dough down and let rest for 10 minutes. The dough can be made up to 1 day in advance, punch it down, place it in a plastic bag and refrigerate it until ready to shape and bake. If making individual pizzas, divide the dough into 4 equal portions.

Position the rack in the lowest position in the oven and preheat to 450 degrees F. Lightly oil a 14-by-16-inch baking sheet, one 14-inch pizza pan or four 9-inch pizza or tart pans.

On a lightly floured surface, gently stretch or roll out the dough to fit the prepared pan(s). Transfer the dough to the pan(s). Spread all of the feta on the large crust and top with the tomatoes, or divide the feta evenly among the 4 smaller crusts and top with the tomatoes, again dividing evenly. Top with the oregano, salt and pepper to taste, and a drizzle of olive oil.

Bake until the crust is nicely browned, 20 to 25 minutes. Sprinkle the pizza(s) with the olives during the last 5 to 10 minutes of baking. Cut the small pizzas in half or the large pizza into 8 wedges and serve immediately.

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