Greek Feta Salad & Spinach Grilled Pizza

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Grilled pizzas are a simple way to create a brick-oven-style pizza. Simply grill the pizza dough on a skillet right on your stove, top with your favorite fixings, broil in the oven to a crisp the toppings... and there you have a gourmet grilled pizza in minutes. We love to use our Greek Feta Salad as an easy start to this pizza; the olives and feta are already marinated with tasty spices.

Ingredients:

Basic Pizza Dough (makes 2 pizzas):

• 3/4 cup warm water
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1/2 teaspoon sugar
• 2 cups flour
• 1 teaspoon salt
• 3 tablespoons DeLallo Extra Virgin Olive oil, plus extra

Pizza Toppings (makes 2 personal sized pizzas):

• 1/4 cup DeLallo Grated Parmesan Cheese
• 2 cups fresh baby spinach
• 1 cup DeLallo Greek Feta Salad Antipasto
• 1 cup halved cherry tomatoes
• 1/2 red onion, thinly sliced
• Dried oregano

Directions:

Pizza Dough:
Pour warm water into a small bowl and stir in the yeast and sugar until dissolved. Let it stand for about 5 minutes to make sure that the yeast is activated. A thin layer of foam should appear on the surface, indicating good active yeast.

Mix the flour and salt in a large mixing bowl. Add the yeast water and 2 tablespoons of olive oil. Mix well. Lightly flour a clean working surface and form the dough into a ball. Turn it out onto the working surface. Flour the top of the dough lightly and press down with the palm of your hand. Fold the dough over itself and press again. Continue to roll and press the dough for about 12 minutes or until the dough is smooth and elastic, adding flour only when necessary to keep from sticking.

Place the dough back into the mixing bowl. Rub 1 tablespoon of olive oil all over the dough to keep it moist while rising. Cover the bowl with plastic wrap and set in a warm place, about 75˚F for 2 hours, or until it doubles in size.

Once risen, you can use the dough to make pizzas. Any remaining dough can be refrigerated for up 2 to 3 days.  Roll the dough out on a lightly floured surface working it into a circular crust about 10 inches in diameter.  

Assembly:
Wipe the bottom of a grilling pan or heavy-bottom skillet with a paper towel moistened with olive oil. Preheat the pan over high heat for 5 minutes. Place the dough in the skillet. The crust should bubble on top within 1 minute; if not, turn the heat up. When the bottom turns brown, flip the dough to cook the other side.  

Place the grilled pizza onto a baking sheet. Brush the top of the pizza with olive oil. Dust with Parmesan. Sprinkle the spinach, Greek Feta Salad, tomatoes, and then onions over the pizza.  Drizzle generously with the olive oil.

Place the baking sheet into a broiler for 3 minutes, or until the spinach has wilted. Serve hot.

Makes 2 personal-sized pizzas Send to friend Printer-friendly version