Greek Sourdough Pizza
This dish is inspired by the ingredients you'll find in most Greek island kitchens. Pizza can be a healthy food if you use real ingredients like whole grain or sourdough, better feta (note below), and toppings that are plant based like artichokes and red peppers.
Greeks use good quality feta that is lower in fat than many other cheeses. The flavor is more intense so you'll use less. Look for 3 ingredients; milk (sheep or goat (goat has stronger flavor), rennet, and salt. The pairing of olives and olive oil offers you a double dose of health.
Get yourself a good pizza stone (I use this one from Sur La Table) and try this trick I learned from Maurizio from The Perfect Loaf; Preheat your oven to 550 degrees then turn the broiler on right before you slide your pizza in the oven. Your pizza will cook faster and better. Read more tips below.
What You'll Need
pizza dough, 300 grams, store bought or homemade sourdough
tomatoes, 1 sliced thin
feta, 1/4 pound, sliced thin
olives, 8 cut in half (I prefer Kalamata)
artichoke hearts, marinated, 2 cut in half and separated into layers
roasted red peppers, 2 large, sliced into strips
olive oil, extra virgin, enough to drizzle
oregano, fresh or dried, to taste
sea salt, sprinkling to taste (remember, feta is salty)
- Take dough out of refrigerator 1 hour before baking. Place baking stone on middle rack in oven and set to 550 degrees, or as high as your home oven will go.
- When oven is heated, lightly flour your counter or board (I use a large acrylic cutting board) and work your dough into a large round. Watch this King Arthur video ,"How to Shape Pizza Dough".
- Generously flour a pizza peel and place the dough on it. Arrange your ingredients on your pizza. Set your oven to broil, wait a minute or 2, and slide your pizza into the oven. Keep the oven door closed.
- Check your pizza after 7-8 minutes, and cook until desired doneness. I like a crispy crust. Let sit 2 minutes, slice and serve with a drizzle of olive oil.
When shaping your dough, keep in mind the size of your pizza stone. I like to get my dough as thin as possible. Remember, it will rise in the oven.
I shape my dough on a large acrylic cutting board.
Do not open and close your oven door repeatedly. This will dramatically drop your temperature and take your pizza longer to cook, drying out your crust.