Giada De Laurentiis - Greek Pizza

Greek Pizza

ingredients

4 to 6 servings


Crust Cornmeal, for dustingcornmeal1 Flour, for dustingall purpose flour1 1 (1 pound) ball store-bought pizza doughpizza dough1
Topping 3 tablespoons extra-virgin olive oilextra-virgin olive oil3 2 leeks, pale green and white parts only, thinly slicedleek2 Salt and freshly ground black pepper1 3 cloves garlic, mincedgarlic clove3 12 ounces baby spinach leavesbaby spinach12 1 (4-ounce) chunk feta cheese, crumbled (recommended: Athenos)feta cheese1 ¾ cup chopped fresh mintfresh mint leaves¾ 2 tablespoons unsalted butter, softenedunsalted butter2

Crust

Cornmeal, for dusting

Flour, for dusting

1 (1 pound) ball store-bought pizza dough

Topping

3 tablespoons extra-virgin olive oil

2 leeks, pale green and white parts only, thinly sliced

Salt and freshly ground black pepper

3 cloves garlic, minced

12 ounces baby spinach leaves

1 (4-ounce) chunk feta cheese, crumbled (recommended: Athenos)

¾ cup chopped fresh mint

2 tablespoons unsalted butter, softened

instructions


Crust Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Dust a heavy baking sheet with cornmeal. Set aside. On a lightly floured work surface, roll out the dough into a 1/4-inch thick rectangle about 16 inches long and 8 inches wide. Transfer the dough to the prepared baking sheet.
Topping In a large skillet, heat the oil over medium-high heat. Add the leeks and season with salt and pepper. Cook, stirring frequently until tender, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. In batches, add the spinach and cook until wilted, about 5 minutes. Remove the pan from the heat and add the feta cheese and mint. Season with salt and pepper, to taste. Using the tines of a fork, prick the surface of the dough all over. Spread the spinach mixture on top and dot with butter. Bake until the dough is golden and crunchy, 15 to 18 minutes. Cut into squares and serve.

Crust

Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Dust a heavy baking sheet with cornmeal. Set aside.

On a lightly floured work surface, roll out the dough into a 1/4-inch thick rectangle about 16 inches long and 8 inches wide. Transfer the dough to the prepared baking sheet.

Topping

In a large skillet, heat the oil over medium-high heat. Add the leeks and season with salt and pepper. Cook, stirring frequently until tender, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. In batches, add the spinach and cook until wilted, about 5 minutes. Remove the pan from the heat and add the feta cheese and mint. Season with salt and pepper, to taste.

Using the tines of a fork, prick the surface of the dough all over. Spread the spinach mixture on top and dot with butter.

Bake until the dough is golden and crunchy, 15 to 18 minutes. Cut into squares and serve.