1teaspooncoarse kosher saltplus more for the tomatoes
1cupwhole wheat flour
1 ½ - 2cupsunbleached all purpose flour
Cornmeal for dusting the pan
Toppings
1cupgrape tomatoes
Olive oil
Freshly ground black pepper
1cuppizza sauce
1cupcanned large butter beansrinsed and drained
1roasted red bell peppercut into strips
1-2clovesgarlicpressed
½cupfresh baby spinach
¼cupsliced red onion
¼cupsliced kalamata olives
½cupshredded mozzarella cheese
½cupcrumbled feta cheeseabout 2 ounces
Crushed red pepper flakesoptional
Fresh oregano and thymeoptional
Instructions
Pizza Dough
In the bowl of a stand mixer fitted with the dough hook, add water, then sprinkle with the yeast. Allow to sit 5 minutes. The yeast should turn frothy.
Add the olive oil, sugar, and salt and mix. Add the whole wheat flour and mix again. With the motor running, add the all purpose flour a little at a time until the desired consistency is reached. The dough should pull away from the sides and bottom of the bowl. It may still be a little tacky, but should not completely stick to your fingers, nor should it crumble or break into pieces.
Transfer the dough to a floured counter or board and knead a few minutes before forming into a tight ball. Place the dough ball in a large oiled bowl and cover with a sheet of plastic wrap that has been sprayed with non-stick spray. Place the bowl in a warm spot until doubled in size, about 1 ½ hours.
Greek Pizza
Preheat the oven broiler and arrange the tomatoes on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Broil the tomatoes until blistered and wilted, 5-10 minutes.
Preheat the oven to 450ºF. Dust a large baking sheet with cornmeal.
Punch the dough down and cut the dough in half, reserving one half for another use. Using your hands, gently stretch the dough into a square a bit before placing it on the baking sheet and continuing to spread it out.
Spread the pizza sauce evenly over the pizza. Top with roasted tomatoes, butter beans, roasted pepper strips, garlic, spinach, onion, and olives. Sprinkle with mozzarella and feta cheese.
Bake 11-13 minutes or until the dough is lightly browned and crisp on the bottom and cheese is melted. Slice and serve garnished with crushed red pepper flakes and fresh herbs if desired.
Notes
While I’m making my dough, I like to preheat the oven for 2-3 minutes and turn it off. This get the oven warm but not too hot. Once the dough is in the bowl to rise, place the bowl in the warm oven for optimal rising! Be sure to remove it before preheating the oven to cook the tomatoes.This dough recipe makes enough for one large or two smaller pizzas. I used a generous half of the dough for this recipe. You are welcome to use it as you see fit, but may need to adjust the toppings to suit the size
Ideas for customizing your Greek Pizza
Drizzle the finished pizza with a squeeze of lemon juice for a bright, fresh flavor
Dip pizza in hummus or white bean dip for a protein boost
Use frozen spinach, defrosted and squeezed of excess moisture in place of the fresh spinach