Originally posted: Monday, January 30, 2012
Greek Pizza (3 recipes in 1)
I have been trying to duplicate this recipe since I first tasted it at a birthday party where they served us all Cali Pizza Kitchen pizzas (YUM! Amazing!). That restaurant is far from my house, and sit-down places aren't really fit for my wallet or my two small & spirited children, so I set out to duplicate it. I Googled and Googled, and this was what I came up with---- I think it came about 90% to the actual thing. My kids also LOVED it. HAPPY!
Here's the final result:
***If you want to make the non-vegetarian version, you just sub grilled chicken for the avocado :)
***My main note, is you should just let each person scoop the salad and sauce on their piece as they go because it can get soggy!
Here's the final result:
***If you want to make the non-vegetarian version, you just sub grilled chicken for the avocado :)
***My main note, is you should just let each person scoop the salad and sauce on their piece as they go because it can get soggy!
Greek Pizza
+ Greek Salad and Tzatziki Sauce
Greek Pizza
- 1 lb. pizza dough
- 2 tablespoons Extra-virgin olive oil
- 2 cups Mozzarella cheese, grated
- 2 avocados, sliced
- 3 cups Greek Salad (see recipe below)
- 3/4 cup Tzatziki Sauce (recipe follows)
- 1 ounce Feta cheese (about 1/4 cup), crumbled
1. Preheat to 450° F.
2. Roll and spread the dough into one 13-inch or two 9-inch circles and place on a floured pizza stone. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the topping measurements in half. Bake crust by itself for 12 minutes, take out.
3. Brush the dough with olive oil to within an inch of the edge, and spread the grated mozzarella to within 1/2 inch of the outer edge.
4. Transfer the pizza(s) to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly.
5. Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place the sauce in a squeeze bottle or a Ziploc bags and use a snipped corner to squeeze out.
6. Use the peel to remove the pizza(s) from the oven. Slice as desired. Spoon the dressed salad over the pizza(s). Sprinkle with feta cheese, then drizzle with half the Tzatziki Sauce. Sprinkle with chopped parsley. Serve immediately, with the remaining sauce on the side.
2. Roll and spread the dough into one 13-inch or two 9-inch circles and place on a floured pizza stone. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the topping measurements in half. Bake crust by itself for 12 minutes, take out.
3. Brush the dough with olive oil to within an inch of the edge, and spread the grated mozzarella to within 1/2 inch of the outer edge.
4. Transfer the pizza(s) to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly.
5. Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place the sauce in a squeeze bottle or a Ziploc bags and use a snipped corner to squeeze out.
6. Use the peel to remove the pizza(s) from the oven. Slice as desired. Spoon the dressed salad over the pizza(s). Sprinkle with feta cheese, then drizzle with half the Tzatziki Sauce. Sprinkle with chopped parsley. Serve immediately, with the remaining sauce on the side.
Tzatziki Sauce
Ingredients
- 2 (8 ounce) containers plain yogurt
- 2 cucumbers - peeled, seeded and diced
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- salt and pepper to taste
- 1 tablespoon chopped fresh dill
- 3 cloves garlic, peeled
Directions
- In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
Greek Salad
From The California Pizza Kitchen Family Cookbook by Larry Flax and Rick Rosenfield, Wiley 2008
Makes 3 cups
- 1 large or 2 small, peeled, and diced 3/8 inch English cucumber
- 2 medium, seeded and diced 3/8 inch Roma tomatoes
- 1 medium, chopped Red onion
- 1/2 cup, drained and halved lengthwise Pitted kalamata olives
- 1 teaspoon Lemon juice
- 1 teaspoon Red wine vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon minced Garlic
- Pinch Dried oregano leaves
- Pinch Kosher salt
- Pinch Ground black pepper
- 1 tablespoon Extra-Virgin olive oil
1. Combine the cucumber, tomatoes, onion, and olives in a large mixing bowl
2. Whisk together the remaining ingredients in a small bowl and add to the vegetables. Stir well.
3. Use immediately, or store in the refrigerator for up to 24 hours
