There’s a good reason why Greek pizza, a style found mostly in the “Pizza Houses” and “Houses of Pizza” in New England is not more popular, and the reason is this: It’s not very good.
The Greek pizza style refers to the changes in the crust of the pizza rather than the toppings itself. The crust is baked in a pan rather than the oven. The pan is sprinkled with either olive oil or vegetable oil to avoid the pizza crust sticking with the pan surface. The process of baking the pizza In a pan changes the characteristics of the crust fully. The crust gets puffy, soft and easily chewable.
- 1 cup pizza flour
- 1/2 tablespoon salt
- 1/4 cup water
- 1 tablespoon sugar
- 1 tablespoon olive oil or vegetable oil
- 1/2 cup pizza sauce
- 2/3 cup pizza cheese
- 1/2 tablespoon chilly flakes
- 1/2 tablespoon fresh oregano
- 1/4 avocado
- 1/2 tablespoon pepper
- 4 mushrooms
- 4 olives
- Defrost the cheese to be used and pre-heat the pan to maximum.
- To prepare the dough for pizza crust, add in salt and pizza flour to a mixing bowl and make a lighter dough.
- Knead the above mixture for 15-20 minutes to make it smooth and creamy. If it remains sticky, you can add more pizza flour to it and cover it in the end to avoid more drying.
- Roll the prepared dough to make it evenly circular and avoid sticking it to the surface with the help of more pizza flour by dusting it over the dough. Spread the pizza sauce over evenly.
- Evenly scatter the chopped vegetables and sprinkle finely crushed cheese over it. You can add in any other seasonings too such as some Italian seasonings.
- Bake the crust for atleast 15-20 minutes until the sides of the crust begin to turn browner and crispier.
- Serve hot