Greek Salad Pizza

I had been gardening all morning, in part trimming my massive rosemary down to a large plant. I wanted something with rosemary in it, so decided to make a Greek Salad Pizza.



 

Ingredients:

• 8 ounces sourdough starter
• 2 teaspoons yeast 
• 3 ounce warm water (add a bit more if needed)
• 7.5 ounces whole wheat flour + 2 tablespoon
• 1 teaspoons kosher salt
• 1 tablespoons olive oil
• 6 ounces shredded mozzarella
• 4 ounces feta, crumbled
• 1 tablespoon fresh rosemary, diced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
  
• 4 large kale leaves, spine removed and julienned
• 8 marinated artichokes, sliced
• 6 green olives, sliced
• 6 ounces sliced pepperoni
  

Instructions:

1. Place cooking stone 6 to 8 inches from broiler. (Second from top shelf in my oven.)
2. Preheat oven to 550 degrees (or highest setting) about 20 minutes before cooking.
3. Stir together starter, warm water, yeast, and oil in stand mixer.  Let sit for a few minutes.
4. Knead in in flour and salt, then knead for 3 to 4 minutes.
5. Cover bowl, and let dough rest for 10 minutes or so.
6. Mix crumbled feta with the rosemary, basil, and oregano.
   
7. Roll out dough as thin as possible on a piece and 1/2 of parchment paper  - aim for about a 14” circle. (If using rolling pin, do NOT roll crust edges, so they will have more spring.)
8. Slice up veggies and meats you want to use for toppings. (I pre-cook my pepperoni on paper towels in the microwave to make it crisper and get rid of some grease)
   
9. Pre-bake crust 3 minutes on top of pizza stone on the parchment paper.
   (It actually poofed up like a huge pita before I poked it down.)
10. Remove crust from oven, top lightly with the ingredients. (I put 1/2 of mozzarella on crust, then the kale, then the feta, then the and other ingredients ending with mozzarella cheese.)
    
11. Bake another 5 minutes. 
12. If needed for browning, switch oven to broil, and broil for last minute or so, watching crust.  
    

Carole's Notes:

We liked this! This made a quick very thin crust pizza that was crisp on the bottom.

The recipe is lightly adapted from  my Flammekueche dough recipe.