Athenian Style Veggie Pizza

Name: Athenian Style Veggie Pizza
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 serving(s)
Ingredients: 1 lb pizza dough; 10 ounces spinach, chopped and squeezed dry (frozen okay); 4 ounces mushrooms, fresh and sliced thin; 6 ounces feta cheese, crumbled; 1/2 lb mozzarella cheese, thinly sliced; 1 large tomatoes, thinly sliced; 1 medium red onion, thinly sliced; 1 teaspoon oregano, dried; 2 tablespoons cornmeal, finely ground; 1 pinch salt; 1 pinch crushed red pepper flakes; olive oil, for drizzling

Submitted by Dedee Royale

"Here's an easy way of having individual pizzas, sans tomato sauce. Great for snacks, breakfast or company and using fresh veggies. You can also choose to make it as one large pizza."

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Ready In:: 27mins
Ingredients:: 12
Serves:: 4

ingredients

1 lb pizza dough
10 ounces spinach, chopped and squeezed dry (frozen okay)
4 ounces mushrooms, fresh and sliced thin
6 ounces feta cheese, crumbled
¹⁄₂ lb mozzarella cheese, thinly sliced
1 large tomatoes, thinly sliced
1 medium red onion, thinly sliced
1 teaspoon oregano, dried
2 tablespoons cornmeal, finely ground
1 pinch salt
1 pinch crushed red pepper flakes
olive oil, for drizzling

directions

Cut risen dough into four or six individual balls and roll out to 6-8" circle. Make a ridge with fingers.
Lay 1-2 mozzarella slices on top of dough.
Add the following in this order:
Crumbled Feta cheese, spinach, sliced mushrooms, sliced red onion, sliced fresh tomato.
Sprinkle with oregano, salt and crushed red pepper flakes to taste.
Drizzle evenly with olive oil.
Place on a pizza stone that has been sprinkled with a little corn meal.
Bake in a 450F preheated oven and bake for 12-15 minutes.
Serve hot.

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RECIPE SUBMITTED BY

Dedee Royale

212

I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club. In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC.  I didn't make it through but it was an unforgettable experience.

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