Greek Pizza
1 pizza dough
28 ounce can crushed tomatoes, San Marzano preferred (Note: One can will make enough sauce for at least four pizzas)
2 cloves garlic
Handful of black olives
Handful of fresh spinach
Small red onion
A few sundried tomatoes (packed in oil)
Crumbled feta
Shredded Italian blend of cheese (or mozzarella)
Kosher salt
Fresh ground pepper
Directions:
1. Prepare the pizza dough, following the preparation instructions in the recipe if you’ve made in advance. Place your pizza stone in the oven and preheat to 500°F.
2. Prepare the tomato sauce: Mix a 28 ounce can of crushed tomatoes and about 1 teaspoon red wine vinegar. Stir to combine and add salt and pepper to taste. If desired, add some dried or fresh oregano or basil.
3. Prepare the toppings: Mince the 2 cloves garlic. Slice the black olives. Coarsely chop the spinach. Finely slice the red onion. Drain and chop the sundried tomatoes.
4. When the oven is ready, stretch the dough into the desired shape. Place it on a floured pizza peel or pull the pizza stone out of the oven and carefully place the dough on it.
5. Quickly assemble the pizza: Thinly spread a bit of tomato sauce over the dough (not too much!), then sprinkle on the minced garlic and as much mozzarella cheese as you like. Top with olives, spinach, red onion, sundried tomatoes, and feta. Sprinkle with a bit of kosher salt.
6. Bake the pizza: Transfer the pizza to the oven, and bake until the cheese and crust are nicely browned, about 5 to 7 minutes.
