Wednesday: Greek Pizzas
Make-Your-Own-Pizza parties are one of our summertime favorites at my house. Kids and adults alike LOVE to make their own pizza. Heat the grill, throw out a bunch of toppings and let her rip! For this recipe, we are using the oven and premade dough. But, a home-made dough is the best – find the recipe on Mary Beth’s blog. Chilled, lemony broccoli is the perfect side.
Serves: 4 Prep: 20 Cooking: 20
For the Pizza
½ cup flour
2 lbs whole wheat pizza dough, at room temp
2 tablespoons coarse cornmeal
14 oz quartered artichokes, chopped
½ cup sundried tomatoes
4 oz feta cheese, crumbled
8 oz mozzarella, shredded
½ cup kalamata or black olives, halved2 tablespoons olive oil
1 teaspoon Italian dried herb seasonings
For the Broccoli
1 lb broccoli, large florets are best
1 lemon, juiced
¼ teaspoon red pepper flakes, optional
Remove the dough from the packaging, set on floured surface and bring to room temp.
Make the broccoli. Bring 1 cup of water to a boil. Add broccoli, cover, and simmer for 4 minutes – they should be crunchy. Drain and cool. Once cool, toss with lemon juice. Store in the fridge.
If the sundried tomatoes are dried, reconstitute them in hot water.
Preheat the oven to 450º.
Sprinkle work space with flour.
Cut each package of dough in half, for four pieces. Roll each into a ball and place on a floured surface.
One at a time, roll out the dough to 9-10” round.
Sprinkle baking sheet with corn meal and place the dough on the sheet.
Repeat with a second round of dough.
Bake in the oven for 7-8 minutes.
Repeat on a second sheet with remaining dough.
When the first pizzas come out of the oven, top them with cheeses, artichokes, olives, and sundried tomatoes.
In a small bowl, mix 2 tablespoons olive oil and Italian seasoning together. Drizzle over both the pizzas and broccoli.
Bake again for 6-7 minutes or until cheese it melted. Repeat with remaining pizzas.
Serve pizzas hot with cold broccoli on the side.