Olive Oil Greek Island Pizza

Olive Oil Greek Island Pizza
Besides salads, pastas, and frying, olive oil can help you make a mean pizza. Try this healthy sauceless, cheeseless Greek Island pizza with a homemade crust, topped with tomatoes and onions. The secret to its deliciousness is in the many layers of a medium intensity Spanish Picual Olive Oil. Serve this antioxidant-rich delicacy to your vegan friends & family…and everyone else!

Olive Oil Greek Island Pizza
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Cook Time
50 min
Cook Time
50 min
For crust
  1. 3 1/2 cups flour (you can also use a bit of whole wheat flour)
  2. 1/3 cup Spanish Picual Olive Oil
  3. 1 ounce dry yeast
  4. 1 teaspoon salt
  5. ½ teaspoon sugar
  6. 1/3 cup olive oil
  7. 1 cup water
For topping
  1. 2 medium tomatoes
  2. 1 large or 2 medium onions
  3. 1 teaspoon tomato paste
  4. Olive oil for drizzling
  5. Salt and pepper
Yeastless Crust
  1. 3 1/2 cups flour (you can also use a bit of whole wheat flour)
  2. 3 ½ teaspoons baking powder
  3. 1 teaspoon salt
  4. ½ teaspoon sugar
  5. 1/3 cup olive oil
  6. 1 cup water
Instructions
  1. Empty flour in a large bowl. Add the sugar, salt, and yeast, then mix.
  2. Add the Spanish Picual Olive Oil and mix with a spoon. Now start adding the water mixing until you have a thick dough.
  3. Place the dough and knead for about 5 minutes adding more water or flour as needed until you have dough that is uniform and is not sticking to your hands.
  4. Place the dough in the bowl, cover with plastic wrap, and let it rise in a warm place for about an hour.
  5. Preheat the oven at 350 degrees.
  6. When the dough is ready, drizzle Spanish Picual Olive Oilolive oil on the bottom of a 14-15 inch round pan (or divide into 2 smaller pans). Spread the dough with hands so it covers the whole pan. Brush again with Spanish Picual Olive Oil.
  7. Chop the onions in medium size pieces and place in bowl. Add about a teaspoon of olive oil and add the tomato paste and mix until all the pieces are covered.
  8. Make little dents in the dough with your fingers and spread the onions.
  9. Cut the tomatoes in thin slices and then cut in half or in quarters depending the size of the tomatoes and place on top of the onions. Drizzle with a bit of olive oil, add freshly ground pepper and a bit of kosher salt.
  10. Bake in the oven for about 50 minutes on the lower rack.
Notes
  1. If you are without yeast or pressed for time, please refer to the yeastless crust ingredients list. The crust will not be as fluffy, but will still be very delicious. Follow the recipe instructions, skipping step #4.
  2. Photo by Elena Paravantes
Adapted from Elena Paravantes
Adapted from Elena Paravantes
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Lovers of fine Spanish olive oils will appreciate the depth of flavors in this “Award Winning” Extra Virgin Olive Oil. It delivers plenty of ripe olive flavor up front, butter in the middle and finishes with notes of avocado and unripe tomato. High in Polyphenols, this Picual oil will last a long time with good care.
     
    Tip: Excellent all-purpose oil, it will excel as finishing oil drizzled over a wide variety of foods. Try it over tomato based salads, gazpacho and other cold soups and grilled mild to medium fish and shellfish like halibut, swordfish, shrimp and scallops.

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