Greek Pizza

Friday night is pizza and movie night around here.  As in, make a pizza, watch a DVD.

I love to make pizza...and I love that my grocery store sells crust in the freezer section.  (Texas peeps...look for it at HEB.)

My boys (big AND little) are not big on "fancy" pizzas, but they liked this one...a lot!  So did I, the olives and the feta were tangy and salty...add the tomatoes and spinach and it's practically diet food.

Greek Pizza

1 ball pizza dough, (14-16 Ounces) 
olive oil 
corn meal 
5 oz. feta cheese, crumbled 
1 cup halved grape tomotoes 
1/4 red onion, sliced 
12 pitted kalamata olives, halved 
3/4 tsp. Cavendar's Greek Seasoning 
1-2 handfuls baby spinach, torn
coarse salt
freshly ground pepper


Follow the instructions for the pizza dough for thawing and rising as needed.

Lightly coat a pizza stone with olive oil and sprinkle with a bit of corn meal to prevent sticking. Place on the oven rack in the lowest position possible.

Stretch and press the dough into a circle on the pizza stone.

Top with feta, tomatoes, onions, olives and seasoning. Place the pizza stone on the bottom rack and turn the oven to 450ºF.

{Do not put a cold pizza stone in a hot oven; it will crack. <---voice of experience}

Bake for 14-18 minutes, or until the crust is golden brown. Remove from the oven and top with a couple of handfuls of torn baby spinach.  Sprinkle with salt & pepper to taste.