We're offering up a recipe for pizza crust here, but you can also skip that step and purchase a pre-made crust, such as Boboli thin-crust or a store-bought flatbread.
1 pizza crust (recipe follows)
1 Tbsp. olive oil
1/4 cup shredded fresh basil
3 fresh roma tomatoes, sliced thin
1 red onion, sliced thin
3 cloves minced garlic
1 Tbsp. olive oil
6 oz. feta cheese, crumbled
1 cup kalamata olives, sliced
1/2 cup pepperoncini, sliced
Preheat oven to 400 degrees.
Brush the pizza crust with olive oil and prebake it for 5 minutes. Spread the shredded basil and tomatoes across the pizza. Saute the red onion and garlic in olive oil until caramelized. Spread the onion and garlic evenly across the pizza. Scatter the feta cheese, olives and pepperoncini across the pizza.
Bake for about 8 minutes. Enjoy with plenty of good red wine!
PIZZA CRUST
1 Tbsp. granulated sugar
1 cup warm (110 to 115 degree F.) water
1 package dry yeast
3.5 cups unbleached all-purpose flour
1 tsp. salt
1/4 cup olive oil
You'll need a dipping thermometer to make sure you have the correct temperature water. Dissolve the sugar in the water. Add the yeast and stir it in gently. Over the next five minutes, the yeast will activate and create a beige-colored foamy look on top of the water. If it doesn't, get rid of the mixture and start over.
In a standing electric mixer, combine 3 cups of flour, yeast mixture, salt and oil in the large mixer bowl. Beat at medium speed for about a minute. Then knead at medium speed with a dough hook for about five minutes.
Shape the dough into a ball and put it into a well-oiled bowl. Cover the bowl with plastic wrap and let it rise in a warm spot for about an hour.
Take the dough from the bowl and punch it down with your fist. Put the ball of dough on a well-floured flat surface and roll it out to a desired thickness. Place the dough on a preheated pizza stone and add all your desired toppings.
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