Two pies – One delicious Pizza Party! Each pie is loaded with fresh veggies, sprinkled with feta and served atop a soft dough baked to crusty perfection!
If you follow along on Instagram, then you know how excited LTG was that February 9th was #NationalPizzaDay!
We went all out and made two different pizzas. So today we are serving up not one, not two, but three delicious recipes! Yep, you read that right three – because quite frankly, this pizza dough is too good not to share! 😉
I have often wondered what pizza dough flavor is. Turns out it is just a blend of spices that can easily be replicated. I chose dried oregano, pepper, and garlic powder. You can add Italian seasoning or onion powder if you so desire. Feel free to get creative with it!
Living the Gourmet
Yields 2
8 minPrep Time
15 minCook Time
23 minTotal Time
Save Recipe
Ingredients
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1 cup warm water
- 2 tablespoons olive oil
- 2 cups all-purpose flour
- Pinch of salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/8 teaspoons cracked black pepper
- 1 Seasoned Pizza Dough (see recipe above)
- 1 cup sliced cherry tomatoes
- 1 small zucchini, diced
- 1/2 small red onion, sliced
- 2 cloves garlic, grated
- 1 tablespoon capers
- 2 tablespoons parsley, chopped
- 1/2 cup crumbled Feta cheese
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- salt & pepper to taste
- 1/8 cup grated cheese
- Olive Oil
- 1 Seasoned Pizza Dough (see recipe above)
- 1 package frozen spinach
- 2 cloves garlic, grated
- 1/2 small red onion, sliced thin
- 2 sun dried tomatoes, sliced thin
- 1/2 cup crumbled Feta
- 1/4 cup mozzarella, shredded
- 1/8 cup grated cheese
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- Olive Oil
Instructions
- Proof your yeast. Add yeast and sugar to warm water. Let stand for about 10 minutes until it begins to bubble and foam.
- In the bowl of your mix master stir flour, salt, pepper, garlic powder, and oregano. Add 2 tablespoons of olive oil and add the proofed yeast.
- Mix on low speed just until a soft dough comes together. Turn over onto a well-floured surface.
- Knead for a few minutes - no more than 3-4 minutes. Divide dough in half and place each dough in an oiled bowl. Cover and let sit someplace warm for at least 2 hours.
- Once the doughs have doubled in size, punch down each dough and fold into a ball again. Cover and let rest again for a couple of hours.
- Roll each dough out on a well floured surface. Each dough should be about 10" and about 1/2" thick.
- Place each dough on a pan sprinkled with cornmeal. Add your desired toppings and bake away!
- Preheat oven to 425 degrees F.
- In a small sauce pan, heat about 1 tablespoons olive oil with grated garlic. Once the garlic begins to turn golden, add sliced onions. Once the onions begin to cook down, add the zucchini slices. Turn the heat down to low and add the sliced tomatoes. Season with salt and pepper.
- Remove from the heat once the veggies have cooked down.
- Top the prepared dough with the sauteed veggies. Add capers, parsley, feta and grated cheese. Sprinkle red pepper flakes and oregano, then drizzle about a teaspoon of olive oil over the entire pie.
- Bake for about 15 minutes, or until the crust becomes golden and the edges begin to bubble.
- Preheat oven to 425 degrees F.
- In a small frying pan, cook down frozen spinach, remove from heat and let cool. Once the spinach has cooled, transfer to a strainer and drain the excess water.
- Rub the prepared pizza dough with grated garlic.
- Generously, spread out the cooked spinach. Top with onion slices, sun dried tomatoes, and cheeses. Sprinkle red pepper flakes, oregano, and drizzle 1 teaspoon of olive oil over the pie.
- Bake for about 15 minutes, or until golden and the edges begin to bubble.
Enjoy with Love,
Tammy & Catherine
Linking up to these parties & here & here
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