Ekin Olive Oil

Homemade Greek Pizza

Servings	Prep Time
2Pizzas	20Minutes

Cook Time

10Minutes

Servings	Prep Time
2Pizzas	20Minutes

Cook Time

10Minutes

Ingredients

1Batch Easy Whole Wheat Pizza Doughor 1 pound store-bought pizza dough
2/3Cup Marinara Sauce one 32-ounce can whole tomatoes, drained and crushed by hand
1/2Teaspoon oreganoDried
2Cups Low-Moisture Part-Skim Mozzarella CheeseShredded
1/2Cup 1-inch strips roasted red pepper
1/2Cup Quartered marinated artichokesHalved Lengthwise
15 OlivesHalved Lengthwise
1/2Cup FetaCrumbled
1Teaspoon Ekin Olive OilTo sprinkle on Pizza & get the extra olive effect
3 Fresh Basil LeavesTorn into Little Pieces and red Pepper Flakes. *OPTIONAL* just for garnish.

Instructions

Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it in the oven on the top rack.
Spread marinara sauce evenly over the pizzas, or top with drained, crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible). Sprinkle lightly with dried oregano.
Divide toppings evenly over the two pizzas, beginning with shredded mozzarella, followed by roasted red pepper, artichoke, olives and lastly, the feta.
Sprinkle EKiN Olive Oil to get extra Olive Taste and healthy effect.
Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 12 minutes (or significantly less, if you’re using a baking stone/steel—keep an eye on it). Transfer pizza to a cutting board and sprinkle with torn fresh basil. I sprinkled mine with red pepper flakes, too. Slice and serve!