Greek Pizza with Pourable Crust
Don’t expect this pizza to earn you the title for the Citta Di Napoli World Pizza Championships in Italy. And don’t think it will be mistaken for a slice of Lou Malnatis in Chicago. Or Tony’s in San Francisco.
It’s not that kind of pie.
But it’s good. “Two thumbs up from my kids” kind of good.
And easier than traditional pizza. Here’s why:
- There’s no yeast to contend with, which means no wondering if the water is the right temperature. And no waiting for dough to rise (or not rise).
- There’s no kneading, and none of the wrangling that can go on when taming a ball of dough into some semblance of pizza.
This is a no-fuss affair that gets mixed in a single bowl and poured (yes, poured) into a baking pan, an idea I got from this recipe by Serena Ball over at Teaspoon of Spice.
- It’s exactly the kind of dough to let your kids make because they will feel like a champ doing it.
- The sort to cook on a busy weeknight (make a double batch and send extras in school lunches. Pizza is freezer-friendly, too).
- The solution to dinner for a kid’s birthday party or when half the soccer team shows up after a game.
Since the crust doesn’t play a starring role here, it’s all about the toppings. In this case, basil pesto, spinach, tomatoes, olives, mozzarella, and feta layered onto dough, giving it a distinctly Greek-flavored goodness.
Eat it and enjoy it. No, you probably won’t get a gold medal for this pizza, but you might just get a very sweet hug.
For more pizza inspiration, you might also appreciate:
Greek Pizza with Pourable Pizza Crust
- 2 eggs
- 2/3 cup milk
- 2 tablespoons extra-virgin olive oil
- 3/4 cup rye flour (alternatively, use whole-wheat flour)
- 3/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 3 tablespoons basil pesto
- 3/4 cup shredded part-skim Mozzarella cheese
- Large handful baby spinach (or other delicate leafy greens, such as baby kale or arugula)
- 1/3 cup chopped kalamata or other favorite olives
- 1 cup chopped fresh ripe tomato or halved cherry tomatoes
- 1/2 cup crumbled feta cheese
Set the oven rack to the lowest level and preheat to 450 degrees. Line a 9x13-inch baking pan with parchment paper so that it covers the bottom of the pan and drapes over the two longest sides.
In a large bowl, whisk together the eggs, milk, and olive oil with a fork until blended. Add the rye flour, all-purpose flour, and salt to the bowl and whisk again until blended with few lumps. Transfer the dough to the prepared pan and use a rubber spatula to spread it until it fills the bottom of the pan (it will be a little sticky and feel a little like you are painting the pan with dough).
Bake the crust for 20 minutes. While the crust bakes, chop enough tomato so that it measures 1 cup. Put the tomato in a colander set in the sink to drain the juices while you prep the rest of your toppings.
After 20 minutes, pull the crust from the oven and spread the pesto evenly over the top. Sprinkle the Mozzarella over pesto, followed by the spinach, olives, tomatoes, and feta.
Bake for another 20 minutes until the bottom is nicely browned (you can lift up a corner to have a peek).
Use the 2 draping sides of parchment to transfer the pizza to a cutting board. Let cool for a few minutes. Cut into squares.
Inspired by this recipe by Serena Ball of Teaspoon of Spice