Greek Taverna World Pizza
A base of mozzarella and feta with baby spinach, Kalamata olives, fresh oregano and olive oil.
Yield:
12-9″ pizzas, thin crust
Ingredients
12 each – 8 oz. Pizza dough ball
2 tbsp. Roasted garlic, mashed
1 quart + 2 cups Bontá Pizza Sauce
3 cups Baby spinach
1 cup Kalamata olives, pitted
9 cups Mozzarella cheese, shredded
3 cups Feta cheese, crumbled
2 tbsp. Fresh oregano, chopped
¼ cup Extra virgin olive oil
Instructions
Preparation Steps
- Preheat pizza oven to 500°F; impinger oven to 475°F.
- On a lightly floured surface stretch dough to 9″ – 10″ diameter. Pizza should be irregular in shape.
-
Lay stretched dough onto a lightly floured pizza peel or a pizza screen sprayed with pan release.
To Assemble One Pizza - Top each dough with the following:
• ½ tsp. Roasted garlic, smear on dough
• 4 oz. ladle Bontá Pizza Sauce
• ¼ cup Baby spinach leaves
• 5 each Kalamata olives
• ¾ cup Mozzarella cheese
• ¼ cup -Feta cheese
• ½ tsp. Fresh oregano
- Bake in pizza oven for 6 – 7 minutes, impinger oven 3 – 4 minutes, or until baked through and golden brown.
- Drizzle each pizza with 1 tsp. extra virgin olive oil. Cut pizza into 4 slices; serve immediately.
Products in Recipe
