Greek-ish Pan Pizza

Greek-ish Pan Pizza

This is another pan pizza, this one is totally inspired by my Greek-ish salad.  Honestly, this pizza is so hearty I was full after one piece.  As always though, serve with a salad to make this a complete meal.

Serves 4

Half a batch of my whole wheat pizza dough recipe

2 tbsp extra virgin olive oil, divided

1 medium tomato, sliced

Salt

Pepper

1 tsp dried oregano

2 Slices of red onion, rings pulled apart

¼ Cup kalmata olives, pitted and sliced in half

90 g grated part skim mozzarella cheese

2 tbsp reduced fat feta cheese, diced or crumbled

–  Preheat your oven to 425.

–  You’ll need a cast iron skillet (preferably) or an oven safe skillet.

–  After you have made the dough and it has rested for an hour, pour one tbsp of the olive oil into the cast iron skillet.  Use a brush or paper towel to completely grease the pan in an even layer with the oil.

–  Turn the heat on the pan to medium high.

–  Put the pizza dough in the frying pan (directly from the bowl) and spread it out completely covering the bottom of the pan.

–  When the bottom of the pizza is browned and you can see the dough is starting to cook on top, you can build your pizza;

–  Drizzle the remaining tablespoon of olive oil evenly over the dough.

–  Top with the tomato slices and then season them with salt and pepper.

–  Evenly top with the oregano, then the red onions, and then the olives.

–  Top with the mozzarella, then the feta cheese.

–  Place the pan in the oven for 15-18 minutes, until the cheese has melted and is slightly browned.  The crust should also be browned at this point.

Notes:

1. As I mentioned in my “Greek-ish” salad, green peppers would work here but I personally wasn’t in the mood for green peppers!
2. You can make the dough ahead of time.
3. I wouldn’t serve a Greek salad with this pizza that would be too much of the same.