Tag Archives: pizza

Pizza!

Greek Pizza
Copyright 2018 by R.A. Robbins

We went into town for pizza to celebrate Valentines Day.  The gluten free Greek pizza was not bad, but it wasn’t mine.  The one in town had a small commercial crust with toppings that could almost be seen.  I make my own crust and load on the toppings — no comparison.   Look good?  Want to make your own?

Genie’s Greek Pizza

Crust Ingredients:
2 3/4 c. all purpose gf flour (my flour blend is 3 parts sorghum flour, 2 parts potato or corn starch and 1 part brown rice flour)
1 T. sugar
1 package quick rise yeast
1 1/4 cup warm water (105-115 degrees, a few drops on your wrist should feel warm but not hot)
2 T. olive oil

Topping Ingredients:
1 teaspoon dried oregano
About ½ bunch of fresh spinach, cleaned and stems removed
1 large boneless, skinless chicken breast baked and cut in bite sized pieces
1 small red onion sliced thin
1 can (14 ounce) artichoke hearts, drained
1 small can whole black olives, drained
6 ounces goat cheese crumbles

To Make Crust:

Preheat oven to 425 degrees. Spray pizza pan with pan spray.

Combine flour sugar and yeast in a bowl.

Add water and oil and stir to combine ingredients. This will form a dough, it will not be a batter.

Put dough in a 15 inch pizza pan sprayed with pan spray. With damp hands push the dough out to fill the pan. (I did not roll out the dough this time but may try that later.) Smooth the top of the dough.

I take one finger dipped in water and draw a slight indentation around the dough about 1/2 to 1 inch in from the outside of the dough. This will help form your crust.

Let dough rise in a warm place in the pan for 30 minutes. Don’t skip this step, it is important if you want a thicker, deep dish style crust. The dough should double.

Bake crust for 5 minutes.

Remove from oven.

Add Toppings and Bake:

Sprinkle oregano over crust.

Cover crust with a layer of spinach leaves.

Separate red onion rings and scatter over spinach.

Add chicken, artichoke hearts and black olives in that order.

Finally cover pizza with cheese crumbles.

Bake at 425 for 15-20 minute. If you have never used goat cheese before it does not “melt” like other cheeses.” You also do not want it to brown. When done the top will look much the same as when you put it in. Lift up a corner of the crust  — it should be lightly browned.

Cut pizza into slices and enjoy.