Wednesday, January 27, 2016

Mediterranean Pizza

Pizza is really just an experiment of combinations. I had a jar of roasted red and yellow peppers and a jar of marinaded artichokes that looked like a good start. I found some pitted Kalamata olives and feta in my refrigerator. The base for my experiment was a herb and Parmesan flavoured crust, spread with a garlic infused mayo. 
Let's begin with the crust. This recipe makes 2 12" pizza crusts. The dough can be made, risen once and then divided and remaining dough can stay in refrigerator well sealed for up to 5 days, or frozen for up to 6 weeks. To use from frozen, thaw in refrigerator. Allow cold dough to come to room temperature before using.
  • 1 tbsp active dry yeast (not instant)
  • 1 cup warm water
  • 1/2 tsp sugar
  • 2 1/2 cups white flour
  • 1/2 cup semolina flour
  • 1 tsp salt
  • 1 tsp Greek seasoning (I used a thyme based seasoning called Zatoun that I buy at Ten Thousand Villages)
  • 3 tbsp grated Parmesan cheese
  • 3-4 tbsp olive oil
  1. Place warm water in a bowl. Stir in sugar and sprinkle with yeast. 
  2. Allow to stand without stirring for 10 minutes.
  3. While yeast is proofing, stir together flours, salt, seasoning and cheese. 
  4. Stir yeast mixture and pour over dry ingredients, and add 3 tbsp of the oil.
  5. Stir until dough begins to come together. 
  6. Using hands pull dough into ball, adding extra oil if needed.
  7. Knead on a lightly floured board for about 3 minutes. Dough will be smooth and not sticky.
  8. Place in a well grease bowl. Cover lightly and allow to rise for 45 minutes to and hour. 
Toppings: for one 12" pizza
  • 1/3 cup mayonnaise 
  • 1 large clove garlic, minced
  • 1 tbsp grated Parmesan cheese
  • 1 1/2 cups grated mozzarella cheese
  • 1 skinless boneless chicken breast grilled or baked and cut into thin strips 
  • 3 slices bacon, fried and crumbled
  • Kalamata olives
  • 3/4 cup marinaded artichokes, drained and cut into bite size pieces
  • 1/2 cup roasted yellow and or red roasted peppers, drained and cut into thin strips
  • 1/2 cup crumbled feta cheese
  • 2 tbsp Parmesan cheese
  1. Begin by grilling or baking chicken. ( I rubbed the chicken breast with a bit of olive oil and sprinkled it with Greek seasoning, then grilled it. 
  2. Fry bacon, drain fat and crumble. 
  3. Once dough has risen, punch it down and divide it in two. Take one portion and roll it out and place it on a sheet of parchment paper sprinkled with corn meal. This will give the crust a nice crunch.
  4. Stir together mayonnaise, crushed garlic and Parmesan cheese. Spread over crust.
  5. Top with mozzarella cheese.
  6. Next place the cut up grilled chicken pieces, bacon. artichokes, roasted peppers, olives and top with remaining cheeses.
  7. Heat pizza stone to 475º-500º and lay pizza on stone. We bake ours in our Big Green Egg grill at 500º, but this can be baked on a hot stone in oven as well. Baking time will be approximately 15-18 minutes. 

5 comments:

  1. That pizza looks delicious Kathy! I must try your crust recipe. We love pizza and I always enjoy trying different flavours. Hope you are well and enjoying your Winter.

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  2. Must say that looks very delicious. Woo xx

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  3. Sounds very delicious! Would I leave the parchment paper under the pizza, or remove as I put it on the baking stone?

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    1. I leave the paper under for about 5-7 minutes until the crust has began to firm and then give it a slight pull and it comes right out from under the crust. If it doesn't come out...just leave for a few more minutes..it will.

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  4. I made this pizza dough yesterday but put on my own toppings. I followed directions for transferring pizza to heated pizza stone and it worked beautifully. The baked pizza came absolutely delicous, nicely risen and crunchy crust. T

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