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Greek Pizza

1 (1/4 ounce) package fast rising yeast
1 cup water (90 degrees)
1 tablespoon sugar
1 teaspoon salt
6 tablespoons olive oil
14 cup grated parmesan cheese
3 cups flour
14 cup olive oil
2 cups chopped onions
3 garlic cloves, minced
3 (10 ounce) boxes frozen spinach, thawed and squeezed dry
2 teaspoons dried oregano
12 cup fresh basil, chopped
12 teaspoon salt (or more to taste)
12 teaspoon fresh ground black pepper
15 ounces ricotta cheese
3 -5 fresh tomatoes, sliced
34 cup shredded mozzarella cheese
34 cup crumbled feta cheese


Preheat the oven to 450F. Make your own pizza dough (I put in the ingredients for nutritional calculation - I use Steve's recipe #8497), or use pre-prepared. Heat the oil and saute the onion and garlic until the onions are translucent. Add the spinach and keep cooking until all the excess moisture has evaporated (you don't want a soggy pizza! ). Add the oregano, basil, salt and black pepper, mix thoroughly, and then remove from the heat. Mix in the ricotta cheese. Roll out the pizza dough fairly thinly. Place into two 10-inch cast iron skillets, or one really big one (I have one I use for deep-dish pizzas - I think it's about 20 inches or so). Or, you can spread the dough out in a cookie sheet. Just make sure you leave a good "lip" for the edge of the crust. Using a spatula, spread the spinach-ricotta mixture over the dough in an even layer. Arrange the tomatoes over this layer (you'll likely need all 5 tomatoes if you're making two pizzas, but only 3 if one giant pizza. ). Mix the mozzarella with the feta. Sprinkle the cheese over the tomatoes. Bake in the oven for 30-35 minutes (longer for just one sheet), or until golden brown and bubbly.

Source: www.food.com