Greek Pizza with Greek Yogurt Pizza Dough

How is it that I cannot remember the details of a memory long ago or things of importance, yet when a song comes on the radio that I haven’t heard in over 5 years I can sign along as if I never stopped listening? Funny thing, the brain. Random thought of the day… on to this pizza!

Since my revival of pizza night last week I’ve been toying with the idea of other kinds of pizza crust. So take a wild guess as to what is my new favorite way to use Greek yogurt? In pizza dough! Its addition results in a fluffy interior with the perfect amount of crustiness on the exterior. I cannot believe how long it took me to put Greek yogurt into dough, but I foresee many Greek yogurt-bread products in my future.

This brilliant brain-child of a pizza dough was also topped off with some special ingredients to create a Greek pizza: artichokes, tomatoes, red onion, red pepper, olives, garlic, feta mozzarella, and tahini. Have I ever told you that I don’t even like olives? Or at least I used to, but lately I don’t seem to mind their presence. Either my taste buds are going numb or I’m growing up. But I don’t wanna grow up!! ::cue ToysRUs theme song::

Greek Pizza

Two years ago: Peanut Butter and Oat Granola Bites

GREEK PIZZA WITH GREEK YOGURT PIZZA DOUGH

Makes 1 pizza

Ingredients:

DOUGH

1 pkg. active dry yeast (2-1/4 tsp)

1 tsp honey

1/4 cup warm water (100 to 110 degrees)

1/2 cup plain Greek yogurt (I used 2% Chobani)

1-1/2 cup white whole wheat flour

1/4 tsp salt

Olive oil

Yellow corn meal

TOPPINGS

1 head of garlic, peeled

1 Tbsp olive oil

2 Tbsp tahini sauce

3/4 cup freshly grated mozzarella cheese

1 15-oz can of artichoke hearts, drained and chopped

1/4 cup chopped kalamata olives

1/4 red onion, sliced

1 roasted red pepper, cut into slices

3-4 campari tomatoes, cut into wedges

4 oz. crumbled feta

Fresh or dried dill (optional)

Directions:

  1. For the dough, dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir 1-1/4 cups flour, Greek yogurt and 1/4 teaspoon salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface or use a stand mixer fitted with the dough hook. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
  2. Place dough in a large bowl coated with coil, turning dough to coat. Cover; let rise in a warm place, free from drafts, 1 hour or until doubled in size.
  3. When the dough is almost done rising, preheat oven to 450 degrees, with pizza stone on the lowest rack. Toss the loose garlic cloves with a tiny bit of olive oil and wrap in foil; roast for 15 minutes.
  4. When the dough is ready, punch down, cover and let rest 5 minutes. Roll dough into desired shape on a lightly floured surface. Place dough on a pizza peel sprinkled with cornmeal**. Crimp edges of dough with fingers to form a rim.
  5. Brush dough with 1 tablespoon olive oil and 2 tablespoons tahini sauce. Layer on mozzarella cheese, artichokes, olives, red onion, red peppers, tomatoes crazy feta. Scatter the semi-roasted garlic cloves over top. Transfer pizza to pizza stone* and bake for 20-25 minutes, or until cheese is golden and crust is crispy. Top with a sprinkle of dill and let stand 5 minutes before slicing and serving.

*Can also use a regular pizza or baking pan

Source: Toppings adapted from How Sweet It Is. Dough is The Spiffy Cookie original.

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