Greek Pizza

Greek Pizza

1)10-inch pre-baked pizza crust, thin style (homemade or store-bought
1/2 cup mayonnaise with extra virgin olive oil
2 cloves garlic, finely chopped
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried oregano leaves, crushed
1 cup cherry tomatoes, halved
2 cups baby spinach leaves
1/2 small red onion, thinly sliced
1/2 cup feta cheese

Preheat oven 450 F.degrees.
Small bowl, combine mayonnaise, garlic, Parmesan cheese, and oregano.
On cookie sheet, arrange pizza crust. Spread with mayonnaise mixture, then top with tomatoes. Bake 12 minutes or until tomatoes are soft.
Top with spinach, onion, and feta. Bake 5 more minutes, or until cheese is melted. 6 servings.

Buying a pizza with just sauce n cheese
Preheat 425F

Remove excessive dough around crust -add garlic granular little salt make bread sticks-or freeze them till later use.

Place brought unbaked pizza on a stone -stone dusted with little cornmeal.

To pizza add~ extremely thin slices of tomato -onion-little -garlic granular-salt-top that with slices of pepperoni or sausage-slices of ROASTED Hatches green chilies-more cheese (Mexican Blend- bake as usual.
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Lobster.Pizza.Red.Lobster

1 flour tortilla (per pizza)
Land O' Lakes™ Roasted Garlic Butter Spread
2 tbsp. grated Parmesan cheese
4 oz. drained roma tomatoes (approx. 2-3 tomatoes) diced 3/8"
2 tbsp. fresh basil cut in 1/8" julienne strips
2 oz. lobster meat cut in 1/2" - 3/4" chunks
1/2 cup Italian six-cheese blend
1 tsp red pepper flakes (to kick it up a notch, if you don't like spicy, you can make the pizza without this ingredient)

Heat oven 450 F.
Lightly brush entire topside of tortilla with garlic butter (edge to edge.
Sprinkle 2 tablespoons Parmesan cheese over garlic butter.
After draining diced tomatoes, sprinkle evenly over Parmesan cheese.
To julienne basil, wash it and shake off excess water. Pick off
leaves and stack on top of one another. Using a chef's knife, cut into
1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes.
Make sure lobster meat is cut into 1/2" - 3/4" chunks. Portion lobster meat, drain it and then sprinkle it evenly over the tomatoes.
Sprinkle the Italian 6 cheese blend evenly over the diced tomatoes.
Refrigerate until ready to cook.
Brush pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt.
When oven is ready, place pizza on pan and cook approximately four to five minutes.
Remove from pan and cut into eight wedges.
Squeeze fresh lemon over pizza for extra flavor and serve

Use.Langasito.sauce.also

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Italian Tomato Pie ñ Pizza Sauce
Recipe By: Lenny Tucci

PIZZA DOUGH
1/4 cup extra virgin olive oil
2 teaspoons salt
2 cups water
6 cups all-purpose flour
3 tablespoons Romano cheese, grated
1 package active dry yeast

`PIZZA SAUCE
28-oz. can tomatoes, diced
3 to 4 cloves garlic, finely chopped
2 tablespoons parsley-fresh, chopped
1 tablespoons extra virgin olive oil
1 teaspoon dried oregano
Pizza Sauce (or use Variation below)

1. Mix pizza sauce ingredients together. Set aside while following dough recipe is rising. Preferably refrigerate sauce overnight, but 45 minutes to 1 hour is sufficient.
Pizza Dough
2. Heat 1/4 cup water to 125° F. Add yeast and a pinch of sugar. Cover and set aside for 10 to 15 minutes.
3. Using dough hook on electric mixer, mix 3 cups of flour, salt, olive oil and 1 3/4 cups warm water. After yeast has risen, add to flour mixture. Mix for 3 to 4 minutes, periodically scraping the sides of the bowl. Add 3 more cups of flour and mix another 3 to 4 minutes.
4. Place dough on a lightly floured surface and knead with palm 10 to 12 times. Rub a little olive oil in a bowl, form dough into a ball and place the dough in the bowl, making sure the bottom is oiled. Flip the dough over, cover with a towel in a draft-free area and let rise for 45 minutes, or until dough doubles in size.
Preheat oven to 500° F 5. Using olive oil, grease bottom and sides of an 11 1/2 x 17 x 1-inch baking sheet. Lightly flour the baking sheet. Place the dough on the sheet and press down with your fingers to shape it to the pan. Using the oil in the pan to easily spread the dough, press the dough to about half the dimensions of the pan. The oil will help the dough expand to the full size of the pan. Brush the top and edges of the dough with olive oil. Sprinkle some of the Romano cheese on dough.
6. Put 2 to 3 8-oz ladles of pizza sauce on the dough and spread it evenly over dough. Sprinkle the remaining Romano cheese on top. Sprinkle the parsley evenly over the top and let set for 15 minutes.
7. Place pizza on middle shelf in oven and cook for 10 to 15 minutes. Watch constantly after 9 minutes, remove when crust is golden brown.
Slice cooked pizza immediately and serve.

VARIATION Slice fresh, ripe tomatoes thin into a bowl add plenty of olive oil, crushed or sliced fresh garlic, lots of torn fresh basil and some salt and pepper. Let this marinate for at least 4 to 6 hours. (Take a whiff of this every few hours. . .it is heavenly!) Spread out your dough. . .use a pastry brush to spread some of the oil from the tomatoes onto the dough. Place the tomatoes, garlic and basil onto the dough in a pattern if you like or just around in a circle, covering the entire dough. Liberally sprinkle with Locatelli. . .bake in the oven till golden brown. Let this cool to warm or room temp. Mangia!!!

Notes-Traditional tomato pie is commonly found in Italian bakeries.
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Pizza Dough n Sauce from Scratch

Dough
2 tsp. dry active yeast
3/4 c warm water (105 to 110 degrees
1 T. x -virgin olive oil

2 c. all purpose flour
1 tsp. salt
1/4 to 1/2 tsp. garlic granular

small bowl stir the yeast in the warm water to blend. Set aside until it the yeast dissolves about 15 minutes.

Mound flour on work surface. Form a well in center of flour add oil to the well. Add yeast mixture to the well. Add n mix flour-salt-garlic into yeast mixture until all flour is incorporated. Continue mixing dough until dough forms.

Knead dough until smooth n elastic -no longer sticky- adding small pinches of flour if the dough is too sticky about 8 minutes. Divide dough in two -shape each into a ball.

Lightly oil 2 large bowls - place dough in bowls. Cover bowls with towels - let rise at room temperature until doubled about 1 1/2 hours.

Notes~ Add little sugar or sugar subsitite if wanted at time of adding flour

~ Spicy Pizza Sauce

1/4 c. x-virgin olive oil
2 T. garlic chopped
1/2 to 1 T. regular oregano dried
1 T. basil sweet dried
1/2 T. marjoram dried
1/4 inch stick pepperoni diced fine
1/8 tsp. red chili peppers dried (optional
1) 28 oz. Hunt's Tomato Puree
1) 28 pz. can tomatoes crushed tomatoes
1/2 c. canned tomato paste
salt n pepper to taste

Large pot- heat oil - saute garlic 3 - 5 minutes medium heat. Don't burn

Stir in all other ingredients-mix together well.

Bring mixture to boil- stirring frequently. Reduce heat to simmer - cook- stirring occasionally- 20 to 25 minutes. Let cool. Use immediately or store- covered- in refrigerator until ready to use or freeze until further use.

Bake 425 F. till brown on bottom n cooked through

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Eggplant Pizza

Roast an egg plant...set aside
Bring a gallon of whole milk with a little salt and pepper just to a boil then squeeze in a whole fresh limes juice ( holy geesh take it off the burner NOW or it will curdle. As soon as it seperates strain it through cheese cloth and tie it tightly then let it hang loose over a bowl to allow the remaining liquid to say buh bye. You are looking for a tightly packed cheese like product when done.

Mix pizza dough, set it aside (or use already prepared - cooked

now here comes the good stuff

Chop up whole big red onion fine - throw it into olive oil ....sizzle...add some cumin seeds -about 5 whole cloves...then add some chopped garlic and ginger...move around 3 minutes then add a handful of crushed n smashed finely squashed cashews...stirrrrrrr .....then add small can tomato paste with little bit of water. Let it cook down to a paste. Take out cloves - add a nice splash red wine to loosen into a sauce... add some salt - red chili pepper n dash of sugar.

let it slow simmer while you slice some thick red onion rounds, chopped portabello mushrooms, chop eggplant in bite size squares, and cut up some some sun dried tomatoes..... throw all of this into a sautee pan with some heated olive oil, corriander, garlic, turmeric(1/4 teaspoon), ginger, cardamon, salt and a dash of red hot chili pepper (more if ya like it spicey)...( I also like to add some fresh ground cinnamon off the stick but some people just don't fancy a taste for it so I leave it out when I make this for others)

Toss it about a few minutes....but don't let it actually cook...you just want all the seasonings warmed into the veggies and ya want them still tasting fresh...not cooked.

Spoon pizza sauce dough ( grease bottom of pizza pan -sprinkle with little corn meal-pile on all your veggies.

Take milk product out of cheese cloth - cut or crumble it into some fresh parsley - cilantro- squeeze in a very tiny (tiny bit of lime...toss it about then top off the pizza with it.

Cook until pizza dough is done....if using prepared pizza bread -bake only about 7 minutes until it is all very hot at about 400 F. deg

OK....you guys can use cheese if you want ( No Mozz. I have used goat cheese n feta..both are good but this pizza. ..

This is SOOOOOOOOOOOOOOOO Good...but be warned...it is not for the faint of taste buds....the more chili pepper the hotter of course so be careful...a dash is a dash.
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Buffalo Mozzarella n Roma Tomato Pizza

1)16 oz. loaf King's Hawaiian Sweet Bread
1/2 c. olive oil
1 T. garlic minced
4 oz. mozzarella shredded
Salt n pepper to taste
3 oz. buffalo mozzarella diced
1 T. basil chiffonade (basil leaves cut into strips widthwise

Preheat oven 400° F.
Slice a 3/4-inch thick round slice off the top of the sweet bread loaf.
Lightly sauté garlic in olive oil- set aside -cool.
Dice roma tomatoes- marinate in olive oil.
Brush cut side of sweetbread with garlic n olive oil.
Top the sweet bread with little shredded mozzarella- with half the diced tomatoes. Season with salt n pepper to taste.
Top with buffalo mozzarella n rest of tomatoes.
Place pizza on baking sheet- cook until cheese is lightly browned- 7-8 minutes.
Top pizza with basil chiffonade. Serve. 4 servings.