Greek Style Pizza
Yield
1 pizzaPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
cornmeal
|
|
| 1 | loaf |
bread dough
honey wheat, frozen, thawed |
* |
| ⅓ | cup |
pizza sauce
|
|
| ¾ | cup |
spinach
leaves, in thin strips |
|
| 1 | each |
sweet red bell peppers
in 1/8 inch wide strips |
|
| ½ | cup |
feta cheese
crumbled |
|
| 1 | teaspoon |
black pepper
coarsely ground, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
cornmeal
|
|
| 1 | loaf |
bread dough
honey wheat, frozen, thawed |
* |
| 79 | ml |
pizza sauce
|
|
| 177 | ml |
spinach
leaves, in thin strips |
|
| 1 | each |
sweet red bell peppers
in 1/8 inch wide strips |
|
| 118 | ml |
feta cheese
crumbled |
|
| 5 | ml |
black pepper
coarsely ground, optional |
|
Directions
Heat oven to 450 F.
Spray cookie sheets with Pam. Sprinkle evenly with cornmeal.
Divide dough into thirds. Press or roll each into a 7 inch circle.
Place on coated cookie sheets.
Prick crust generously with fork.
Bake at 450 F for 8 minutes (If crust puffs during baking, flatten slightly with spoon.) Spread pizza sauce evenly over partially baked crusts.
Top with spinach.
Arrange peppers in spoke-like fashion.
Sprinke evenly with feta cheese and pepper.
If desired, may sprinkle with sliced pitted ripe olives.
Bake at 450 F for an additional 7 to 9 minutes or until cheese is melted and crusts are golden brown.
