Who doesn't love pizza? Like sandwiches, pizza can be a canvas for a zillion flavor combination. So, while surveying my haul after a trip to the farmers market along with the herbs in my garden patch, I decided to try a Greek version. All of the classic Greek flavors are evident here; fresh oregano, Greek yogurt, red onion, Mediterranean olives, diced tomatoes, Feta cheese, garlic scapes (or cloves), baby kale (not Greek but definitely a good addition), olive oil, and a bit of Parmesan to finish. The first crispy bite leads to in-your-face flavor, which leads to many more bites! Having frozen pizza dough in the freezer at all times makes satisfying pizza cravings a snap, just saying!
1/2 or 1 full batch of Favorite Pizza Dough, depending on the thickness of the pizza crust you prefer
2 Tablespoons olive oil
1/3 cup chopped garlic scapes (green shoots that carry the blossoms), or 4 cloves of garlic, finely minced
2 cup thinly-sliced red onion
2 cups julienne baby kale, tough stems removed (spinach can be substituted)
1/3 cup plain Greek yogurt (or sour cream)
1 Tablespoon finely-minced fresh oregano
Pinch of salt
1 cup diced, seeded ripe tomatoes
1/3 cup thinly-sliced Kalamata or Mediterranean olives
4 ounces Feta cheese, diced
2 ounces shredded Parmesan cheese
Preheat the oven to 500-degrees.
Heat the olive oil in a skillet over medium heat. Add the garlic scapes and cook until they begin to soften. Add the red onion and kale, and add the chopped garlic if using. Cook, stirring occasionally, until the onion and kale are soft. Remove from the heat and set aside.
Combine the yogurt or sour cream, oregano, and pinch of salt until evenly combined.
Shape the pizza dough into the desired shape, according to the crust recipe. Spread the yogurt mixture over the crust. Top with the sauteed vegetables. Add the tomatoes, olives, Feat and top with the Parmesan.
Bake for 15 minutes, check, then continue until the pizza is browned all over.
Remove from the oven, let rest for about 5 minutes before cutting. Enjoy!!