Something about this pizza makes me want to drop everything and travel in the Mediterranean. I love how certain flavors can take you to another place, time, or mindset. Food is amazing like that, having the power to invoke feelings of familiarity and wanderlust, comfort food and exotic eats. I have never been to Greece, but eating this pizza I am transported to Santorini, Mykonos, Crete.
Since the base of this pizza sauce is yogurt, I pre-baked the dough for 10 minutes so as to bake the yogurt as little as possible. Too much time in the oven makes it separate. Pre-baking the dough also toughens it up a bit so the yogurt doesn’t saturate it and make it soggy.
I really love how simple yet delicious this pizza is, and so fresh. It’s probably the lightest of the pizzas I’ve made, and makes you want to eat outside in the sun with a good glass of white wine.
- 1 recipe hand tossed dough, rested and ready to use
- 3/4 cup fresh greek yogurt
- 1/3 cup tzatziki
- 1 cup chopped baby spinach
- 1 garlic clove, minced
- 1/4 cup halved kalamata olives
- pine nuts to garnish
- lemon juice to taste
- Bring a skillet to medium heat, and swirl in extra virgin olive oil to cover the bottom. Sweat the garlic for about 30 seconds, or until fragrant. Add the chopped spinach, stir, and cook for about 5 minutes. Set aside.
- Pre-bake the dough for 10 minutes on 350 degrees, or until the crust begins to puff up. Remove from the oven.
- Spread the yogurt liberally on your dough, leaving about 1 1/2 inches around the outside for the crust. Brush the crust with olive oil and salt. Drizzle the tzatziki on top of the yogurt. Add the kalamatas, pine nuts, and spinach.
- Bake 5 additional minutes on 350 degrees or until the bottom of the crust is golden brown.
- Let cool 10 minutes, drizzle with fresh lemon juice before serving.
- Dough recipe and hand-tossed crust from friend and fellow kitchen junkie, Davis.