Greek-style Pizza with Red Onions

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Greek-style Pizza with Red Onions

 

2 1/4 cups unbleached all-purpose flour

1 package quick-rising yeast

1 teaspoon kosher salt

1 teaspoon sugar

1 teaspoon extra-virgin olive oil

1 cup barely hot water at 125 to 130 degrees

olive oil cooking spray

1 medium red onion

1 14-ounce can artichoke hearts

15 kalamata olives or other Greek black olives

4 ounces feta cheese, crumbled

2 teaspoons crushed oregano, preferably Greek oregano

 

Put 2 cups of the flour, yeast, salt and sugar in the bowl of a food

processor.

With the motor running, add olive oil and 3/4 of the water. Add more water, one

tablespoon at a time, until the dough forms a ball. Then process 30 seconds to

knead.

Spray a bowl with olive oil cooking spray, put the dough in the bowl, spray the

top of the dough, and cover with plastic wrap and a towel.

Set aside in a warm, draft-free area. (If mixing by hand, knead dough about 10

minutes before setting aside.) While dough rises, preheat oven to 500 degrees.

Peel and thinly slice onion.

Cut artichoke hearts in sixths, or eighths if large. Pit and cut olives in half,

or in quarters if large.

Chop or crumble feta. After dough has doubled in size (about 20 minutes), punch

down and roll out to a diameter of 14 inches for thin-crust pizza, 12 inches for

thicker-crust pizza.

Place on a pizza stone, pizza pan, or back of a baking sheet. Spread onion

slices on the pizza, leaving a border of 1/2 inch all around. Top with

artichoke hearts and olives.

Sprinkle with cheese, then oregano. Spray edges with olive oil cooking spray.

Bake 12 to 15 minutes for thin crust, 3 to 5 minutes for thicker crust or until

edges are crisp and bottom nicely browned.

Makes 2 to 4 servings.

 

 

 

 

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