Pizza with Greek Topping
Posted on 09 Apr 2013I tend to experiment with flavours and ingredients from other recipes in my head to form a pizza topping. In this Greek pizza recipe, I’ve adapted a few ingredients that I normally use in a (Greek) salad, combined along with a few classic pizza herbs, to make the topping for this thin-crust pizza.
Toppings
| Amount | Ingredient | Notes |
|---|---|---|
| 1 tablespoon | olive oil | — |
| 2 tablespoons | black olives | sliced |
| ½ | red bell pepper | diced |
| 1-2 | jalapeno peppers | thinly sliced |
| 3-4 tablespoons | feta cheese | diced |
| ½ teaspoon | fresh basil | minced |
| ½ teaspoon | fresh oregano | minced |
| ½ teaspoon | fresh parsley | minced |
| ¼ teaspoon | kosher salt | — |
| 2-3 whole | mushrooms | sliced |
Directions
- In a small bowl, combine all ingredients except the mushrooms. Cover and refrigerate.
- If you haven’t already, form and par-bake a pizza crust.
- Remove toppings from fridge and drain through a mesh strainer to remove excess liquid.
- Top pizza and finish in an oven under broil until the edges of the crust begins to brown.