Pizza is GREAT. I’ve never met a single person in my life who didn’t like it… and BY GOLLY if I ever do I’m sure I’ll hate them (sorry in advance). Although take-out is always the best, I think we can all agree a homemade pizza is nice once in a while. I usually make a typical/simple pizza (lots of cheese and sauce) for at-home ventures, but this time I decided to go a different route…

Crust:
2 1/2-3/4 c. all-purpose flour
1 package active yeast (or 2 1/4 tsp.)
1 c. lukewarm water
Pinch of salt
Olive oil

Toppings (enough for 1 crust):
1/4 c. katamala olives, chopped
1/4 small red onion, cut into thin strips
1/4 c. spinach, chopped (frozen is fine)
1/2-3/4 c. feta cheese, crumbled
Olive oil for drizzling

In a large bowl, let yeast soak in lukewarm water for 5 minutes. Add half of flour, then stir with spoon until it starts to combine. Add another 3/4 c. then knead in bowl until shaggy. Transfer to floured surface and knead until a smooth ball, about 10 minutes. Place dough in well oiled bowl and cover with plastic wrap. Let sit for about an hour, until it doubles in size.

Preheat oven to 400 degrees. Cut the dough into two pieces. Roll each piece out until it’s about 1/4″ thick (you can just do this with your fingertips if you wanted). Bake for 15 minutes, just until the edges are turning golden. Add your toppings, then put back in the oven for another 5-10 minutes, or until the toppings are cooked to your liking.

Note for making the perfect pizza: Technically there are two recipes here (1) a pizza crust recipe 2) a mediterranean pizza recipe) but that’d be lame of me to do… IT’S SOOOO IMPORTANT to pre-bake your crust, especially if you like it crispy! It allows the crust to dry out a bit, giving it a good crunch. As for the toppings, I really like a sauce-less pizza… Feta is delicious! Next time I’m putting fried eggplant on this. HECK YES PIZZA!