Pizzalinnigreeksaladdressing Recipes

GREEK PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). If using a pizza stone, place in oven to preheat.
• Heat 1 tablespoon olive oil in a large skillet; cook and stir onion and garlic until tender, about 5 minutes. Add spinach and continue to cook and stir until all liquid has evaporated, 5 to 7 minutes. Remove from heat and season with basil, lemon juice, oregano, and pepper. Allow mixture to cool slightly.
• Unroll pizza dough on preheated pizza stone or a large baking sheet and brush with remaining 1 tablespoon olive oil. Spread spinach mixture over dough, leaving a small border at the edge of the pizza crust. Top with 1 cup mozzarella cheese.
• Press tomato slices into seasoned bread crumbs until coated; arrange tomatoes over pizza. Spread remaining 1 cup mozzarella cheese and feta cheese over tomatoes.
• Bake in preheated oven until pizza crust is golden brown and cheese is melted, about 15 minutes.

PIZZALINNI GREEK SALAD DRESSING

Steps:

• In a food processor or blender, mix mustard, salt, egg, and vinegar.
• Add oil very slowly, beating constantly.
• Add lemon juice.
• Pulse in minced garlic, oregano, worcestershire sauce, and pepper.
• Refrigerate mixture.
• NOTE: The risk of illness is very low with raw eggs, but to be sure, use a pasteurized egg.

EVERYTHING BUT THE KITCHEN SINK PIZZA

Steps:

• Preheat the oven to 500 degrees F.
• Add a half-sheet tray or pizza stone to the oven to preheat for 30 minutes.
• On a floured work surface, form the pizza dough into a circle using a rolling pin or stretching with your hands. Transfer the pizza dough on a floured pizza peel.
• Spread the sauce evenly over the pizza, followed by the cherry tomatoes, olives, chicken, shredded cheese, prosciutto, pepper and Parmesan.
• Place the pizza in the oven and cook until the edges are just golden to dark brown,
• 10 to 12 minutes.
• Remove the pizza and garnish with a drizzle of olive oil, the arugula and basil.

ALL DRESSED G STYLE PIZZA

Steps:

• For the tomato sauce: In a large bowl, add the tomatoes, parsley, olive oil, Parmigiano, dried basil, dried oregano, chili flakes, fresh basil, garlic and lots of cracked pepper, and crush with hands to mix. Cover and let sit in the fridge for 3 hours to overnight.
• For the dough: In a medium bowl, mix the yeast with the warm water and let sit for 5 minutes. Add 2 tablespoons olive oil, salt and sugar and whisk. Set aside.
• In a large bowl, mix the all-purpose and whole wheat flours. Make a hole in the middle and pour in the yeast mixture. Slowly hand mix the flour until all the liquid is absorbed. If too wet, add more flour, 1/4 cup at a time. Sprinkle a clean work station with flour and knead the dough until smooth and elastic. Coat a large ceramic bowl with the remaining olive oil. Place the dough in the ceramic bowl and flip over to coat in the oil. Cover the top of the dough with plastic wrap and cover the bowl with a dish towel. Let rise until the dough has doubled in size, 2 hours. Punch down the dough and let rise for another hour.
• Preheat the oven to 475 degrees F.
• Grease the pizza pan with the leaf lard. Mold the dough into the shape of the pan. Spoon 2 tablespoons of the sauce onto the dough. Place the pizza on the bottom oven rack for 5 minutes, to pre-crisp the crust. Take out of the oven and add another 1/4 cup of the tomato sauce. Add the mozzarella, salami, olives and pecorino.
• Place the pizza on the middle oven rack and cook until the cheese is bubbly, 10 to 12 minutes. Remove from the oven. Immediately remove the pizza from the pan and sprinkle with the spinach. Cut into rectangles.

GREATEST GREEK SALAD DRESSING

Steps:

• Add all ingredients and mix throughly.