Skip the Delivery and Bake This Vibrant Greek Village Pizza Instead
Treat yourself to a sun-drenched Mediterranean escape right at your kitchen table.
This traditional meatless flatbread from Kimolos Island loads a pillowy homemade dough with juicy garden tomatoes, salty feta, and rich black olives. Just stretch out the dough, pile on the fresh toppings, and finish it with a heavy drizzle of olive oil for the ultimate easy summer dinner.
Ingredients: 3 cups of all-purpose flour, 1 cup of warm water, 2¼ teaspoons of active dry yeast, 6 tablespoons of quality olive oil, 10 ounces of ripe tomatoes, 1 small red onion, 5 ounces of feta cheese, 1 teaspoon of dried oregano, 10 to 12 pitted black olives, 1 teaspoon of salt, and 1 teaspoon of sugar.
To start, pour your warm water into a mixing bowl and stir in the dry yeast, sugar, and 2 tablespoons of the flour. Whisk until uniform, cover the bowl with plastic wrap, and let it sit in a warm spot for about 10 to 15 minutes until it becomes frothy and activated.
Once the yeast is bubbling, stir in the salt and 2 tablespoons of the olive oil. Gradually mix in the remaining sifted flour and work it until a smooth dough forms. Knead the dough well, shape it into a neat ball, cover the bowl again, and leave it in a warm place for about 1 hour until it has doubled in size.
While the dough rises, prep your toppings by slicing the red onion into thin rings, cutting the black olives into rounds, dicing the feta into small cubes, and cutting the fresh tomatoes into half-moons.
Gently punch down the risen dough and roll it out into a rustic sheet about a half-inch thick. Transfer the dough onto a baking sheet lined with parchment paper or greased with a bit of oil.
Brush the surface of the dough generously with 2 tablespoons of the olive oil, then scatter your tomatoes, red onion rings, feta cubes, and olive slices evenly over the top. Finish with a heavy dusting of dried oregano and a final drizzle of olive oil, then bake at 220°C (425°F) for 20 to 25 minutes until the crust turns a beautiful golden brown. Let it cool slightly on the pan before slicing and serving.
