Rating: 4 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 4

Chewy, tender crust, rich Greek cheese, and subtly spiced tomato sauce make this a pie you'll love, too.

Viviana Carballo
Recipe by Cooking Light September 2009

Gallery

Credit: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
8 servings (serving size: 1 pizza)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dough, weigh or lightly spoon bread flour into dry measuring cups; level with a knife. Combine 75 ounces (about 1 cup) bread flour, 1 cup warm water, sugar, and yeast in a bowl; let stand for 15 minutes.

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  • Weigh or lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 5 ounces (about 3 cups) all-purpose flour, remaining 75 ounces (about 1 cup) bread flour, and 1 teaspoon salt in a large bowl; make a well in center. Add yeast mixture, remaining 1 cup warm water, and 2 teaspoons oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes.

  • To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon black pepper. Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil to pan. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat, and simmer for 15 minutes or until thick. Remove from heat; discard bay leaf.

  • Preheat oven to 450°.

  • Working with 1 dough portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions. Top each crust with 1/4 cup tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until crusts are lightly browned. Sprinkle evenly with parsley.

Nutrition Facts

493 calories; fat 13.7g; saturated fat 7.9g; mono fat 1.4g; poly fat 0.4g; protein 19.4g; carbohydrates 73.9g; fiber 5.1g; cholesterol 38mg; iron 5.2mg; sodium 917mg; calcium 296mg.
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