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Big Greek Pizza

Cuisine: Italian
Author: Eva Marie
Print Recipe

Ingredients

  • 2 tablespoons olive oil
  • 1/4 cup pesto
  • 1/2 cup tomato sauce
  • 1 red pepper diced
  • 1 small clove garlic minced
  • 5 mushrooms sliced thin
  • 1/2 medium red onion sliced into thin crescents
  • 5 ounces fresh organic spinach
  • 2 cups mozzarella shredded
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup feta or goat cheese crumbled
  • 1/4 cup oil packed sun-dried tomatoes diced
  • 1/2 cup semolina
  • Salt & Pepper
  • Optional: red pepper flakes

Instructions

  • If you are using a pizza stone, heat it in your oven at 500 degrees for 30 minutes; otherwise, preheat the oven to 500 degrees.
  • Sauté the garlic, sliced mushrooms and red peppers until just tender, about 5 minutes. Set aside.
  • Using approximately two-thirds of the pizza dough, stretch the dough carefully until it is 14” in diameter.
  • Place the dough on pizza peel or baking sheet that has been sprinkled heavily with semolina.
  • Spread the pesto across the dough, and then spread the tomato sauce over the pesto.
  • Pile the spinach over the sauce.
  • Sprinkle 1 cup of the mozzarella over the spinach.
  • Layer the mushrooms and red peppers on top of the mozzarella, then the rest of the mozzarella, sundried tomatoes, sliced onions.
  • Sprinkle the remaining Parmesan and crumbled goat cheese over the top.
  • Season with a bit of salt, black pepper and red pepper flakes if you’d like it a little spicier.
  • Slide the pizza onto the hot stone or place the baking sheet in the hot oven and bake for 8-12 minutes (if you are using a baking sheet, it will probably take longer to bake).
  • Remove from oven, slice and enjoy!