pizza no. 17 : greek style.
occasion : it's Wednesday night and we love pizza.
crust : our whole wheat usual.
sauce : red tomato sauce of Paul's concoction (I've shared this before, but here it is again) :
- olive oil
- 1 large garlic clove - minced
- 28 oz can of whole peeled plum tomatoes
- pinch of dried rosemary, basil and oregano
- salt & pepper to taste
Saute the minced garlic in olive oil over medium heat. Add the tomatoes (crush them up with a wooden spoon), dried herbs and a bit of salt and pepper. Turn the heat up slightly and let the liquid in the tomatoes boil off. It took us about 20 minutes to get it to a great consistency. Taste it! It may need more salt. The trick is to NOT taste it too early because so much will boil off leaving a more intense flavor and you'll end up oversalting.
cheese : havarti & feta.
toppings : onion, grilled chicken, kalamata olives, fresh minced garlic & fresh basil.
thoughts : I put the "greek" in quotes because I am not sure that throwing feta and kalamata olives on a pizza makes it authentically Greek, but that's what Paul and I always call this pizza style. We make a version of this so often that I was surprised to find I hadn't shared it already. SO good. Be sure to add the fresh basil late (like five minutes before the pizza is ready to come out of the oven) so it doesn't burn. We had havarti on hand and it was amazing, but any cheese would work of course.