Pizza is strongly associated with Italian food but the Greeks have their pizza too. And while Greek pizza is also made with a crust and toppings that include cheese, but feta rather than mozzarella is the cheese of choice. Olives, tomatoes and capers are also popular toppings but since my girls aren’t fans of olives and capers, I thought I’d stay with cheese.
Now, if this were authentic traditional Greek pizza, I should have used feta. But I used apetina cheese, essentially counterfeit feta, and mild cheddar so I’m calling this my Greek-style (not traditional) two-cheese pizza.
As with any pizza, baking in a very hot oven is essential. The dough must get a kind of shock from the sudden intense heat so that the inside is baked just at the same time that the outside turns brown and crusty.
Some people swear that a pizza stone is essential. I don’t use one but I do have a very reliable and very hot oven.
- pizza dough, made with pizza flour
- a small handful of cornmeal
- 3 to 4 tbsps. of sun-dried tomato pesto
- 150 g. of apetina cheese, crumbled
- 150 g. of mild cheddar cheese, shredded
- pepper (apetina cheese is very salty so if you want to add salt to the topping, go easy)
- leaves from a few sprigs of oregano
- Twenty minutes before the pizza goes in, preheat the oven to its highest setting (around 545F in my case).
- Sprinkle a 12-inch pizza pan with cornmeal.
- Take the pizza dough and roll to fit the pizza pan.
- Spread the pesto over the entire surface of the dough.
- Scatter the crumbled apetina over the pesto base.
- Top the apetina with the shredded mild cheddar.
- Sprinkle the oregano leaves over the cheese.
- Season lightly with pepper.
- Bake in a very hot oven for 7 to 8 minutes or until the top is bubbly and the cheddar has melted (apetina does not melt).
- Slice and serve.