greek pizza with feta, olives, oregano and tomatoes

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THE EXPERIENCE

traditional

contemporary

Level of difficulty

Time needed 75 minutes

INGREDIENTS

FOR THE DOUGH

190 ml warm water

1 sachet of dried yeast

260 gr. all purpose flour & a bit more for the kneading process

1 tsp sugar

¾ tsp salt

3 tbsp olive oil & more for the bowl

FOR THE TOPPINGS

4-6 tbsp tomato sauce

150 g DODONI Crumbled Feta

1 fresh tomato, sliced

1 green bell pepper, sliced

½ red onion, sliced

10-12 kalamata olives, in wedges

½ tsp dried oregano

PREPARATION

Weigh all the dough ingredients. Gather the ingredients for the toppings.

EXECUTION

Start with the dough. In a bowl, stir the yeast into the water and let rest for 5 minutes. In another bowl mix the flour, sugar and salt. Add the olive oil and the yeast mixture and mix with your hands until you get a sticky dough. Transfer the dough on a lightly floured surface and start kneading it. Keep adding a bit of flour (a tbsp at a time) to your dough, so that it gradually becomes less sticky. This should take about 5-7 minutes. As soon as the dough is soft, smooth and doesn’t stick to your hands, put it in a bowl. Lightly oil the dough and move it around the bowl so that it’s covered with oil. Cover the bowl with a clean towel and let it rest in a warm spot, so that it doubles in size (for about an hour). Knead the dough again and transfer it on a floured surface. Either roll it out or pat it into a 25-cm-diameter round platter and, then, place it on a baking sheet lined pan. Preheat the oven to 220^o C. Spread the tomato sauce on the pizza. Sprinkle with DODONI Crumbled Feta and on top of that place the tomato, pepper, onion slices as well as the olive wedges. Sprinkle with oregano. Preheat the oven at 220^o C for about 25 min., or until it has bit of colour. Serve the pizza hot, with a drizzle of olive oil.

greek pizza with feta, olives, oregano and tomatoes