Greek Pizza Recipe

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Ingredients:

Serving

3 tbsp olive oil
2 tbsp cornmeal
10 large pitted black olives , quartered lengthwise (such as kalamata
1 large tomato, chopped ( juice drained off)
1 lb refrigerated pizza dough (recipe # 3098340)
1 1/2 cups shredded mozzarella cheese (6 ozs.)
1 1/2 cups feta cheese, crumbled (6 ozs.)
1/8 tsp ground red pepper
3 medium red sweet peppers , roasted and cut into 1 inch wide strips (or a combination of green and yellow sweet peppers)
3 tbsp fresh oregano leaves, chopped
1 medium red onion , cut into very thin wedges and separated into strips

Directions:

Use the refrigerated pre-mixed dough for No-Knead Flatbreads No-Knead Flatbreads - Master Recipe (Pizza, Naan, Focaccia).
Twenty minutes before baking, place a baking stone in the oven and preheat to 450º F.
Remove the Olive Oil Flatbread dough (No-Knead Flatbreads - Master Recipe (Pizza, Naan, Focaccia)) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/8 inch thick round, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
Place the rolled out dough on a pizza peel that has been dusted with corn meal.
Carefully slide the pizza shell on the hot pizza stone.
Bake in a 450 degree F oven for 5 minutes.
Meanwhile, in a small bowl stir together the olive oil and ground red pepper.
Brush olive oil onto partially baked crust.
Sprinkle with the mozzarella cheese.
Top with the roasted peppers, tomato, onion, feta cheese, oregano and olives.
Bake in a 450 degree F oven for 10 - 12 minutes more or until crust is crisp.
*NOTE: To Roast Peppers:.
Roast whole peppers on grill until black blisters appear on all sides, about 12 minutes. Remove peppers from grill and place in a covered dish for 15 minutes. Carefully peel skins from peppers (best not to do under running water); seed and chop.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	356.16 Kcal (1491 kJ)
Calories from fat	130.92 Kcal
		% Daily Value*
Total Fat	14.55g	22%
Cholesterol	30.33mg	10%
Sodium	859.93mg	36%
Potassium	300.07mg	6%
Total Carbs	36.82g	12%
Sugars	6.33g	25%
Dietary Fiber	4.14g	17%
Protein	18.29g	37%
Vitamin C	82.6mg	138%
Iron	1.7mg	9%
Calcium	450.1mg	45%

Amount Per 100 g
Calories	139.09 Kcal (582 kJ)
Calories from fat	51.13 Kcal
		% Daily Value*
Total Fat	5.68g	22%
Cholesterol	11.85mg	10%
Sodium	335.83mg	36%
Potassium	117.19mg	6%
Total Carbs	14.38g	12%
Sugars	2.47g	25%
Dietary Fiber	1.62g	17%
Protein	7.14g	37%
Vitamin C	32.2mg	138%
Iron	0.7mg	9%
Calcium	175.8mg	45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.5

Points
9

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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