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Greek Style Pizza
This pizza is really more of a flatbread and would make a great appetizer.
1 (12-inch) pizza
1-3/4 to 2-1/4 cups all-purpose flour
1 envelope Fleischmann's® Pizza Crust Yeast
OR Fleischmann's® RapidRise Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup warm water (120° to 130°F)
3 tablespoons Mazola® Corn Oil
1-1/2 cups crumbled feta cheese
2 teaspoons crushed oregano
15 kalamata OR other Greek olives, quartered
1 (4-ounce jar) marinated artichoke hearts, drained and diced
1/2 cup thinly sliced red onions
1/2 cup diced tomato
Preheat oven to 425° F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using QuickRise Yeast, let dough rest at this point for 10 minutes.)
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
Sprinkle 1 cup of feta cheese and oregano over pizza dough. Evenly distribute olives, artichoke hearts, onions, and tomato over cheese. Top with remaining cheese.
Place in oven and bake for 10 to 15 minutes or until lightly browned. Serve immediately.