The Pioneer Woman Tasty Kitchen
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Spinach, Feta, and Chicken Greek Pizza

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Level: Intermediate

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Description

This rich and decadent pizza is a beautiful symphony of delicious flavors. This extra crispy pizza crust is topped with feta cheese, spinach, kalamata olives, sun-dried tomatoes, red onions, and marinated chicken. Your taste-buds are in for a wonderful surprise!

Ingredients

  • FOR THE CRUST:
  • 2-½ cups All-purpose Flour
  • ½ teaspoons Yeast
  • ½ teaspoons Honey
  • ½ teaspoons Salt
  • ¼ teaspoons Italian Seasoning
  • 1 cup Hot Water
  • ¼ cups Olive Oil Plus Extra For Rubbing Onto Your Dough And Pans
  • FOR THE PIZZA ASSEMBLY:
  • 1 whole Boneless Chicken Breast, Cut Into Slices
  • ½ whole Red Onion, Thinly Sliced
  • ¼ cups Pitted Kalamata Olives, Coarsely Chopped
  • ½ cups Oil Packed Sun-dried Tomatoes
  • ½ cups Real Mayonnaise (no Miracle Whip)
  • 2 teaspoons Minced Garlic (from A Jar)
  • 6 ounces, weight Feta Cheese, Crumbled
  • 2 cups Baby Spinach Leaves
  • 1 Tablespoon Oil From Oil-packed Sun Dried Tomatoes
  • 1 teaspoon Dried Oregano

Preparation

Steps for the dough:

**Note: this recipe requires that the dough be prepared and then refrigerated overnight.

In a stand mixer, mix the flour, yeast, honey, salt, and Italian seasoning. Combine well.

While the mixer is on, slowly pour in the hot water and the oil.

Mix until dough forms a ball around the mixing attachment. If dough appears to be too sticky, add a small amount of flour.

When dough has reached the correct consistency, switch to kneading attachment of your mixer, and knead for 3 minutes (kneading can also be done by hand).

Remove ball of dough from the bowl and add a small amount of olive oil, and coat the ball with the oil. Return the ball to the bowl.

Cover the bowl (make sure the covering is airtight), and let dough rest in the refrigerator overnight.

When you are ready to bake your crust, preheat your oven to 450 degrees F.

Divide your dough into two equal parts, and form each half into a ball.

Cover the counter in a dusting of flour, and place one ball of dough in the middle of your work space.

Pat the circle of dough down as flat as you can with your hands. Then roll the dough out into a thin sheet, making sure to rotate the dough often.

Coat a pizza pan (I like to use a pan with large holes -this can also be referred to as a pizza crisper – to ensure a crispier crust) with olive oil. Coat the pan by using a brush to apply the oil.

Carefully transfer the thin sheet of dough to the oiled pizza pan.

Trim the edges using a pizza cutter. If you would like to, you can also stretch the dough a bit with your fingers to make a more perfect circle. Be very careful because the dough tears very easily.

Prick the dough with a fork. Repeat with the other half of the dough (the listed amount of pizza toppings is enough for one pizza).

Bake the crust in the oven on the middle rack for 7-10 minutes (depending on how crispy you like your crust).

Remove from the oven, and allow the crust to cool for 3-5 minutes.

Steps for the pizza:

Place your oven rack on the lowest position. Preheat the oven to 450 degrees F.

If you would like chicken on your pizza, cut the chicken into thin slices, and marinate in a small bowl with some olive oil and garlic.

Heat a pan over low-medium heat for 2-3 minutes. Add the chicken and cook for 6 minutes, turning often. Remove from heat, and set aside for later.

Chop the onions, and set aside. Chop the kalamata olives and sun-dried tomatoes, and set aside.

In a medium bowl, mix the mayonnaise, garlic, and 1/2 cup feta cheese together.

Spread the mayonnaise mixture evenly onto the pre-baked pizza crust.

Top the mixture with the kalamata olives, chicken, and sun-dried tomatoes.

Bake in pre-heated oven (on lowest rack) for 7 minutes.

While the pizza is baking, in a large bowl mix spinach, onions, and oil from sun-dried tomatoes, and toss until spinach and onions are evenly coated.

Remove pizza from oven, and let cool for 1 minute.

Top the pizza with the spinach and onion mixture. Top the spinach with the remaining feta cheese and some dried oregano.

Place the pizza back in the oven, and bake for an additional 2 minutes.

Remove pizza, and let cool for a couple of minutes before cutting and serving.

What a unique and delicious twist on pizza. Enjoy!

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