Ingredients for the topping:
1 x180g Italian tomato pasta sauce
50g Feta cheese
¼ red onion cut into strips
8 kalamata black olives (remember to take out the stone)
10 pieces of Ballymaloe Irish Beetroot
For the base: Makes 8 bases
(Ballymaloe Cookery school Garden Cafe Pizza Dough)
680g strong white flour
50 g butter
1 packet fast acting yeast
2 level tsp salt
4 tbsp olive oil
450-500g luke warm water
This is a Greek inspired pizza with kalamata black olives, feta cheese and red onion. Halved cherry tomatoes are a nice addition, we’ve added some Ballymaloe Irish Beetroot. It’s fun to experiment with pizza toppings, we like Parma ham, fig and buffalo mozzarella or blue cheese and caramelised onion.
To make the dough, sieve all the dry ingredients into a large mixing bowl and add the dried yeast. Rub in the butter and mix thoroughly. Make a well in the middle of the ingredients and add the olive oil and most of the water. Add more if needed. Make a loose dough. Turn it out onto a floured counter top and cover with an upturned bowl for about 5 minutes. Then knead the dough for about 10 minutes. Leave the dough to relax again for 10 minutes. Cut into 8 equal parts (about 150g each). Brush each one with olive oil. If you have time, pop them in a plastic bag and chill as they are easier to handle.
Preheat the oven to 250C. Heat the Italian tomato pasta sauce in a saucepan until bubbling. Flour your work surface and roll out one of the pizza bases. (The rest can be rolled out and frozen if you’re not using them). Place the pizza base on a flat baking sheet, preferably without edges/rim and top with the Italian tomato pasta sauce and then the Greek toppings. Bake in the oven until the edges are golden brown. This can be between 8-12 minutes.
Recipe by Grace O’Driscoll @gracebeforemeals