Greek Pizza

I haven't posted a lot for the month of February but I definitely have been cooking up a storm! There definitely have been some flops but I'm still chugging along and trying out new recipes. Some won't have pictures to accompany the recipe this month, but I promise, if I post the recipe, it's delicious. Today's is quite easy. It's another homemade pizza recipe but with different toppings. I also tried a different pizza crust as well, and loved it! Dr. Sweetpea devoured his entire pizza in one sitting, it's that good :o)

(Source: tv show but I don't remember what it was)

Your favorite Pizza Dough (our current favorite will be listed below)

Pizza Sauce

Crumbled Feta

Shredded Mozzarella

Thinly Sliced Roma Tomatoes

Sliced Black Olives

Dried Oregano

Red Pepper Flakes

After the pizza dough has been rolled out, and pizza sauce spread on the dough, do the following: Sprinkle mozzarella over the crust, then layer thin slices of tomatoes on top of the shredded cheese, sprinkle feta on top, then some black olives, dried oregano, and then red pepper flakes. Bake in oven at 450 for about 20 minutes or until done. 

Pizza Dough

(Source; Laura Vitale)

1 1/3 cups warm water (110 degrees F)

2 1/2 teaspoons sugar

1 (0.25 oz) envelope active dry yeast

2 tablespoons extra-virgin olive oil, plus more for brushing

3 teaspoons salt (I use 1 1/2 teaspoons)

3 1/2 cups all-purpose flour

Add the warm water in a small bowl and sprinkle over 1 teaspoon of the sugar and the yeast; set aside so the yeast can proof. Oil two bowls with a little olive oil and set aside. In the bowl of a stand mixer fitted with a dough attachment, mix together the olive oil, salt, 3 1/2 cups of the flour and the remaining 1 1/2 teaspoons sugar. Stir the yeast in the water to make sure it’s all dissolved and add it to the flour mixture. Mix on medium-low speed until everything is combined. Increase the speed to medium and allow the machine to knead the dough, adding more flour if necessary, until it is smooth and comes away from the side of the bowl, 6 to 7 minutes. Divide the dough in two pieces and roll each into a ball. Place a ball in each of the oiled bowls seam-side down, and brush the tops with a little oil to stop them from drying out. Cover the bowls with plastic wrap and place in a warm place (inside a microwave or a turned-off oven works best) until it doubles in size and when poked with a finger, the indent remains (it doesn't spring back), about 1 1/2 hours. Once the dough has risen, use immediately or store in the refrigerator for up to 24 hours.