This recipe isn't just another pizza recipe; it's a journey to the heart of Mediterranean flavors. Imagine the fragrant aroma of oregano mingling with the salty tang of feta and the briny burst of Kalamata olives—all nestled on a perfectly crisp, golden-brown crust. It's pure pizza perfection, I tell ya!
This isn't your average Friday night pizza. It's a culinary experience, suitable for impressing a date (I've had success!), soothing a sad soul (pizza always works for that!), or simply enjoying a quiet evening. It's the kind of pizza that makes you pause and appreciate the simple pleasures in life... like perfectly melted cheese and a great crust!
Required Equipments
- Pizza stone or baking sheet
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
- Rolling pin
- Pizza cutter or sharp knife
Pizza-with-Olives-and-Feta
This recipe creates a fantastic pizza with a delightful combination of salty feta, briny olives, and a crispy crust. It's simple to make, but tastes like it came from a fancy pizzeria.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 30 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to its highest setting, ideally 500°F (260°C), with the pizza stone (or baking sheet) inside to get really hot. This high heat is key for a crispy crust. Dont skip this step!
- In a large bowl, combine 1 cup of warm water (around 105-115°F), 1 teaspoon of sugar, and 2 teaspoons of active dry yeast. Let it sit for 5-10 minutes until foamy. If it doesn't foam, your yeast might be dead—start again with fresh yeast!
- Add 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic. If it's too sticky, add a little more flour, a tablespoon at a time. It should be soft but not clingy.
- Place the dough in a lightly oiled bowl, turn to coat, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size. My kitchen is usually warm enough; you might need to experiment!
- Once the dough has risen, punch it down gently to release the air. On a lightly floured surface, roll or stretch it out into a 12-inch circle. (If your dough is still sticky, try putting it between two sheets of parchment paper for ease.)
- Transfer the dough to a piece of parchment paper (this makes it super easy to slide onto the hot pizza stone!), then spread a thin layer of your favorite pizza sauce evenly over the surface, leaving a 1/2-inch border.
- Sprinkle a generous amount of shredded mozzarella cheese (about 1 1/2 cups) over the sauce. Then, scatter about 1/2 cup of pitted Kalamata olives and 1/2 cup of crumbled feta cheese over the mozzarella. Don't be shy with the toppings!
- Carefully slide the pizza (on the parchment paper) onto the preheated pizza stone. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep an eye on it so it doesn't burn!
- Remove the pizza from the oven and let it cool slightly before slicing. Enjoy! And a sprinkle of fresh oregano is the perfect finishing touch, I think, but that's just me..
📝 Notes
- Use your favorite pizza sauce or make your own!
- For an extra-crispy crust, try using semolina flour on the pizza peel before placing the dough.
- Feel free to add other toppings, like fresh basil or red pepper flakes.
- Make sure your oven is HOT when baking the pizza
🍎 Nutrition
Calories: 450
Protein: 15g
Fat: 20g
Carbohydrates: 60g
Fiber: 5g
Calcium: 200mg
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