Sure, it means I have to make the dough and then roll out each pie. But it's so worth it. This is pizza the way we like it, without all the grease and the cheese that makes you question if it's really cheese. Every time we order delivery pizza, I feel a little sick afterwards. Making your own pies means controlling the chemical additives and junk that the pizza companies would rather you not know about.
Tonight was Greek Pizza night, and I threw in a Spanish one for the heck of it. Bell peppers, tomatoes, black olives, prosciutto, feta, chorizo - all you need is a glass of vino and you're good to go!
I order my pizza flour from King Arthur Flour Company. Trust me, this flour is worth it. Your pizza dough will be smooth and elastic. It will also be the perfect combination of crunchy meets chewy. If you cannot find the 00-style flour, buy a decent bread flour. All-purpose flour just won't cut it.
You can find my recipe for pizza dough here.
The toppings we used were:
8 oz. Boar's Head Feta Cheese (I crumbled the entire block)
1 bell pepper sliced thin
1 cup cherry tomatoes, quartered
3 slices purple onion, chopped
Small can sliced black olives
McCormick's Greek Seasoning (no salt)
Extra virgin olive oil
1 link Aidells chorizo, sliced
3 oz. prosciutto, torn to pieces
The pizza dough recipe listed above (use the link) makes three pies. Use the toppings knowing you'll need to split them three ways. I wanted to do a chorizo/Granny Smith apple slice pizza, but I figured my family would not appreciate that. At least it wasn't my usual fave - bell pepper and anchovy!
Use 1 tbsp. olive oil instead of pizza sauce
The last toppings are Parmesan, seasoning, and olive oil drizzle
Bake on a pizza stone at 445 for 15 minutes
Finished Greek pizza
Some chorizo pizza goodness!!