add to shopping list Ingredients

2 1/2 all-purpose flour
1/2 teaspoon rapid rise yeast
1/2 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon italian seasoning
1 cup hot water
1/4 cup Olive Oil
1/2 cup real mayonnaise (not miracle whip, the real deal)
2 teaspoons jarred garlic (this is equal to 4 cloves)
1/2 cup oil-packed sun-dried tomatoes (I found this in a small jar located by the spaghetti sauce and pasta), coarsely chopped
1 teaspoon oil from sun-dried tomatoes
1/4 cup pitted kalamata olives, coarsely chopped
1 teaspoon dried oregano
2 cups baby spinach leaves
1/2 small red onion, thinly sliced
6 ounces Crumbled Feta cheese
1 boneless chicken breast, cut into thin slices (optional)
1 teaspoon jarred garlic (for chicken marinade)
1/2 cup olive oil (for chicken marinade)

Preparation

In a stand mixer, mix the flour, yeast, honey, salt, and Italian seasoning. Combine well.

While the mixer is on, slowly pour in the hot water and the oil.

Mix until dough forms a ball around the mixing attachment. If dough appears to be too sticky, add a small amount of flour.

When dough has reached the correct consistency, switch to kneading attachment, and knead for 3 minutes (kneading can also be done by hand).

Remove ball of dough from the bowl and add a small amount of olive oil, and coat the ball with the oil. Return the ball to the bowl.

Cover the bowl (make sure the covering is airtight), and let dough rest in the refrigerator over night.

When you are ready to bake your crust, pre-heat your oven to 450 degrees F.

Divide your dough into two equal parts, and form each half into a ball.

Cover the counter in a dusting of flour, and place one ball of dough in the middle of your work space.

Pat the circle of dough down as flat as you can with your hand.

Roll the dough out into a thin sheet, making sure to rotate the dough often.

Coat a pizza pan (I like to use a pan with large holes (this can also be referred to as a pizza crisper) to ensure a crispier crust) with olive oil: coat the pan by using a brush to apply the oil.

Carefully transfer the thin sheet of dough to the oiled pizza pan.

Trim the edges using a pizza cutter. If you would like to, you can also stretch the dough a bit with your fingers to make a more perfect circle. Be vary careful because the dough tears very easily.

Prick the dough with a fork.

Bake the crust in the oven on the middle rack for 7-10 minutes (depending on how crispy you like your crust).

Remove from the oven, and allow the crust to cool for 3-5 minutes.
Place your oven rack on the lowest position.

Pre-heat the oven to 450 degrees F.

If you would like chicken on your pizza, cut the chicken into thin slices, and marinade in a small bowl with olive oil and garlic.

Heat a pan over low-medium heat for 2-3 minutes.

Add the chicken and cook for 6 minutes, turning often.

Remove from heat, and set aside for later.

Chop the onions, and set aside.

Chop the kalamata olives and sun-dried tomatoes, and set aside.

In a medium bowl, mix the mayonnaise, garlic, and 1/2 cup feta cheese together.

Spread the mayonnaise mixture evenly onto the pre-baked pizza crust.

Top the mixture with the kalamata olives, chicken, and sun-dried tomatoes.

Bake in pre-heated oven, bake pizza (on lowest rack) for 7 minutes.

While the pizza is baking, in a large bowl mix spinach, onions, and oil from sun-dried tomatoes, and toss until spinach and onions are evenly coated.

Remove pizza from oven, and let cool for 1 minute.

Top the pizza with the spinach and onion mixture.

Top the spinach with the remaining feta cheese.

Place the pizza back in the oven, and bake for an additional 2 minutes.

Remove pizza, and let cool for a couple of minutes before cutting and serving.

Additional pictures can be found at: http://www.offthemenunow.blogspot.com/

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Reviews

5/12/10

Theresa111 says:

This really appealed to me as i just watched a DVD called, "Shirley Valentine". She takes holiday in Greece and this pizza would go rather nicely as an after movie treat.

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