Greek Pizza


This weekend I tried to make my own pita bread for a gyro.  And failed.  It turned out more like a big pita chip instead, which I turned into a makeshift gryo tostada. Ah, well. I have put pita bread back on my to do list.  The mishap left me with an open package of yeast and leftover tzatziki sauce.  What to do….make pizza of course!

Unlike the pita bread, the pizza was a success.  The Greek flavors are bold and delicious. Some recipe notes: if you are on a college student budget like me, you can substitute ground turkey or ground beef for the ground lamb.  Here is how I made my tzatziki sauce, it tasted even better leftover from the night before.  Also, if you are one of those people who like tomatoes (I am not), some sun dried tomatoes would be a great compliment to the other ingredients.

From Cinnamon Freud

For the Pizza Dough:
1 package active yeast
1/2 cup water, 110 °F
1/4 teaspoon granulated sugar
1 1/2 cups all purpose flour
1/2 teaspoon salt

For the Pizza Toppings:
6 ounces ground lamb
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon oregano
1/4 teaspoon dill
1 tablespoon red wine vinegar
Half red onion, sliced
4 ounces fresh mozzarella
2 ounces Asiago cheese, grated
Tatziki sauce


Preheat oven to 475°F.

Dissolve yeast in water.  Stir in granulated sugar. Let sit 10 minutes until foamy. In a medium bowl combine flour, sugar, and salt. Add yeast mixture to flour mixture. Stir with a wooden spoon until soft dough forms. Knead dough on floured surface for about 5-10 minutes.  Let rise 30-40 minutes in a warm place.

In a small skillet over medium heat combine ground lamb, rosemary, and marjoram.  Cook for 3-5 minutes, then add red wine vinegar.  Add red onions.  Continue to cook for 5-7 minutes, until ground lamb is browned, red onions are soft, and red wine vinegar has evaporated.  Remove from heat.

Spray a baking sheet with nonstick spray or prepare a pizza stone.  Roll out pizza dough to desired thickness.  Spread a little olive oil over pizza.  Top with mozzarella, Asiago, ground lamb, and red onions.  Season with salt and pepper. Bake for 10-14 minutes, until crust is golden brown.  Spoon dollops of tatziki sauce on top.

Serves 2-3.

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