May 18, 2020
It's meatless Monday! I know that a lot of us are trying to eat less meat these days. Don't get me wrong, we love our meat but I am realizing that meals without it are much less expensive. And healthier! Pizza has been such a treat to us this quarantine. But with the way that 3 growing teenage boys eat, it does get expensive. Thankfully they love my flatbread pizza and with this pizza you won't even have to make a salad because it's loaded with lots of veggies!
Grapefruit size dough
Tomato sauce
Oregano
Arugula (or spinach)
Mozzarella cheese, shredded
Feta cheese, crumbled
Red and yellow peppers, diced
Pepper rings
Kalamata Olives, sliced
Cherry tomatoes, halved
Red pepper flakes (optional)
Corn Meal
1. Preheat oven to 475 degrees.
2. Sprinkle a flat cookie sheet with corn meal. This keeps the pizza from sticking to the pan and gives it a great crunch.
3. Roll out the dough thinly on a floured surface. I try to keep it rectangular so that it takes up most of the sheet pan.
4. Transfer dough to the cookie sheet.
5. Spread the sauce on and sprinkle with oregano.
6. Put on a lot of arugula. Be generous with it because it cooks down in the oven.
7. Add the mozzarella and feta cheese.
8. Top with the diced peppers, pepper rings, olives and tomato halves.
9. If you like some extra "heat" sprinkle on the red pepper flakes on top.
10. Put in the oven and bake until the pizza is bubbly and golden. About 12 to 15 minutes.
Note: For the dough I always use the "Master Recipe" of Zoe Francis and Jeff Hertzberg that I keep in my fridge. You can also use store bought pizza dough.
