This pizza has all the great flavours you love in a Greek souvlaki dinner. Chicken, lemon, spinach, olives and feta finished with some spring onions and a drizzle of exceptional olive oil. All this on a delicious whole wheat crust.
Ela! you know you want to cook that!
You will need:
- 1 1/2 cups warm water
- 1 1/2 tsp regular dry yeast (not instant)
- 2 tbsp honey
- 1 cup whole wheat flour
- 2 cups OO flour if you can get it or all-purpose flour
- 1/2 tsp salt
* makes 2 pizzas
- 1 chicken breast (you can double toppings for both pizzas the same or create something different for the second pizza)
- 1 tsp dry oregano
- 2 tbsp olive oil – I used Lucero Anthony’s Blend
- 1 tbsp lemon zest
- 1/2 lemon juiced
- 1/2 cup crumbled feta cheese
- 1/2 cup cooked spinach
- 10 olives roughly chopped
- olive oil
- mozzarella cheese (I find when I grate 1 ball it is the perfect amount for 2 pizzas)
- 1 tsp dry oregano
- 1 tbsp chopped spring onion = 1 onion
- 3 tbsp olive oil – I used Lucero Anthony’s Blend
- 4 cloves garlic – chopped
- 1 tbsp flour
- 1 tbsp fresh chopped herbs – parsley, chives, dill
- 1 tsp lemon zested finely
- 1/3 cup water
- 1/3 cup milk or non-dairy substitute
Step 1: make dough. In a large bowl add water, yeast and honey. Stir to dissolve and wait 5 minutes for yeast to activate. Add flours and finally salt and mix with a wooden spoon until it is too difficult to continue in the bowl. Pour contents on counter and knead dough until smooth and it is no longer sticky. Place in an oiled bowl (with olive oil of course!) and cover with plastic wrap. Place in fridge for 24 -48 hours if possible. This will develop a nice chew on the crust. If you are in a rush leave it on the counter for an hour or two.
Step 2: In a hot saute pan add some olive oil and chicken breasts to cook. Sprinkle on oregano, salt and pepper and cook briefly on both sides for a few minutes. You can continue to cook on the stove or place in a 350 degree oven for 10 minutes to cook. It doesn’t need to be fully cooked since you are going to bake it on the pizza but you don’t want it raw.
Step 3: remove the chicken from the pan and slice thin. Add chicken to a bowl and add lemon zest and lemon juice, salt and pepper. Set aside.
Step 4: in same pan make sauce. Add garlic and olive oil. Cook 1 minute.
Step 5: add flour and whisk to combine. It will get thick. Add water and whisk to smooth out. Add milk and stir to incorporate well. Let cook for a couple of minutes. If it is too thick you can think out with a bit more water or milk. Finally add herbs, salt and pepper. Remove from heat and set aside.
Step 6: in a pot or pan quickly cook spinach to wilt. This will take 2 minutes and you don’t need any additional water. Just stir it once it gets going and the water from the spinach will be enough moisture. Set aside. You will also want to squeeze it to remove some of the water once it is cool enough to handle.
Step 7: assemble. Divide dough into two balls and roll out with a bit of flour on a sheet of parchment paper. Add some olive oil to the edges of the crust and smooth on your garlic sauce. Don’t forget to pour yourself a glass of wine while you work!
Step 8: add your cheese, then the chicken, some spinach, sprinkle olives, sprinkle feta cheese and finally sprinkle on some dry oregano
Step 9: bake in a 475 oven with the parchment paper directly on the pizza stone (a $10 investment that will make a huge difference to the quality of your pizza!) I bake it until it is browned and the crust is crunchy. Approximately 8 minutes.
Sprinkle with your spring onions and a drizzle of olive oil and enjoy.