Feta and Black Olive Pizza
This pizza pays homage to Greece, the original home of meals prepared on an edible bread “plate.”
Makes two 12-inch pizzas
- ½ recipe Spinach Crust dough, Classic Crust dough, or Bread Machine Crust dough
- 2 tablespoons cornmeal or 1 tablespoon olive oil
- 1½ cups Slow-Simmered Tomato Sauce
- 1½ cups shredded mozzarella cheese
- 2 cups crumbled feta cheese
- 1 cup chopped kalamata olives
- ¼ cup fresh oregano leaves
- Black pepper to taste
Roll or press pizza dough into two 12-inch circles, slightly thicker at the edges than in the center. If using pizza pans, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°.
Spread ¾ cup sauce in the center of each pizza, leaving one inch around the edges bare.
Sprinkle ¾ cup mozzarella cheese over the sauce on each pizza. Distribute 1 cup crumbled feta evenly over each pizza, leaving edges bare. Evenly distribute olives and oregano leaves, then grind black pepper to taste over each pizza.
If using a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. If using pizza pans, place first pizza in the center of the oven. Bake for 15 to 20 minutes or until the crust is lightly browned and cheese is melted.
Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing. Repeat baking process with second pie.
More on Mozzarella
Adding mozzarella to specialty cheese pizzas like feta and Gorgonzola gives the pie more cheesy taste and texture without making the flavor overwhelming. If you're a hardcore pungent cheese fan, by all means up the proportion of your favorite variety.