Greek Pizza with Greek Yogurt Pizza Dough

Transport your taste buds to the Mediterranean with this Greek Pizza, a vibrant explosion of bold, fresh flavors. Built on a soft, chewy, Greek yogurt pizza dough that crisps perfectly, this pie offers a delicious twist on pizza night. 

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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 Greek 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!

The addition of Greek yogurt into the dough resulted 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 (the first being Greek yogurt everything bagels).

This brilliant brain-child of a Greek yogurt 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. Add a squeeze of lemon on top and a little sprinkle of dill and it’s good to go.

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::

Thirteen years later as I am updating this recipe post I can confirm that it holds up. The Greek yogurt dough is still one of my favorites and has renewed my inspiration to make more things with it again.

This time around I did reduce the quantity of some of the toppings. I am not sure how I fit an entire 15 oz. can of artichoke hearts, a whole roasted red bell pepper, 4 campari tomatoes, and 1/4 of an entire red onion on top when I first made this. I blame my grad school addled brain at the time. I also used garlic flavored Pomora olive oil this time around because I can never have too much garlic.

Two years ago: Peanut Butter and Oat Granola Bites

GREEK PIZZA WITH GREEK YOGURT PIZZA DOUGH

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Yield: 3-4 Servings Prep Time: 2 Hours Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

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, halved crosswise
• 1/4 cup tahini sauce
• 2 Tbsp olive oil (I used Pomora garlic)
• 1/2 tsp salt
• 3/4 cup freshly grated mozzarella cheese
• 1 (7.5 oz) jar of artichoke hearts, drained, patted dry, and chopped
• 1/4 cup sliced kalamata olives
• 1/4 cup thinly sliced red onion
• 1/4 thinly sliced roasted red pepper
• 2 campari tomatoes, cut into wedges
• 4 oz. crumbled feta
• Fresh squeezed lemon juice
• Fresh or dried dill (or oregano)

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 500 degrees, with pizza stone on the lowest rack.
4. On a sheet of foil, place the bottom half of the head of garlic, drizzle with olive oil, place the top half back on, wrap in foil, and roast for 15 minutes. Remove from oven and let cool.
5. 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.
6. In a small bowl blend together the tahini sauce, olive oil, and salt. Spread evenly over the pizza dough. Layer on mozzarella cheese, artichokes, olives, red onion, red peppers, tomatoes, and feta. Scatter the semi-roasted garlic cloves over top. Transfer pizza to pizza stone** and bake for 10-15 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.

Notes

*Can also use regular all-purpose flour or bread flour, but the amount of flour necessary may differ. **Can also use a regular pizza or baking pan.

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