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Rustic Greek Style Pizza

June 17, 2011

It’s been a while since I’ve made pizza.  Well, if I’m being honest with myself, it’s been a while since I cooked at all, what with Shavuot leftovers and starting my new job.  But, in any case, I’m back with another marinara-less pizza.  If you remember, I’m not such a fan of tomatoes, so I’m always interested in alternatives.  Thus far, I’ve shared with you a pesto pizza and a white pizza…today, folks, it’s roasted red-pepper sauced pizza!  The sauce is loaded with flavor, quick and fresh, and would be awesome as a dip for chips, over pasta, or on this pizza.

Roasted Red Pepper Sauce Ingredients
1 roasted red pepper

2 cloves garlic
4 tablespoons chopped red onion
1/4 cup olive oil
1/2 teaspoon paprika
Salt and Pepper to taste

You can totally use jarred roasted red peppers, but if you want to go the fresh route, here’s how to roast a red pepper.  Either place the pepper on your gas stove top (over the flame) and char it on all sides, or put in in the oven on broil, rotating until all sides are charred.  Place in a heat proof bowl with plastic wrap tightly wrapped around the bowl.  Let the pepper cool to touch.  The peel should come off really easily, as should the seeded middle.  That’s it!

Load the food processor with the garlic, onion, roasted red pepper, olive oil, paprika, salt and pepper.  Grind until the sauce is smooth (watch out for garlic chunks!

Pizza Ingredients
Dough (fresh or pre-made)

1 cup roasted red pepper sauce
1 1/2 cup fresh baby spinach
1 cup muenster cheese (you could also use mozzarella, but I like this version)
A few slices of red onion
1/4 cup feta crumbles
Optional: Sun dried tomatoes & black olives

Coat pizza stone in corn meal.  Stretch dough over pizza stone.  (Whatever shape you get…just go with it.  This is rustic pizza!)  Spread roasted red pepper sauce over the dough.  Leave an edge for the crust.  Coat the sauced area in baby spinach.  This is a little known fact that I learned from a friend who used to work in a pizza shop.  If you put the spinach under the cheese, it won’t get brown and yucky!  Sprinkle cheese over the spinach and add the red onion slices (and sun dried tomatoes and black olives if you’re interested).

Bake the pizza at 425 degrees for about 20 minutes until the cheese is bubbly.  When you remove the pizza from the oven, sprinkle the top with feta crumbles.  (The trick is to do this wall the pizza is hot, but not while it’s in the oven so the feta doesn’t completely melt.)  Also give it a sprinkle of dried oregano.

Serve the pizza with a Greek salad and enjoy an easy, unique meal!

One Comment leave one →
  1. June 29, 2011 11:17 pm

    This is certainly better than the traditional pizza and I want to make it soon.

    Comfy Cook’s Kosher Kitchen

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