Feta, Tomato and Olive Pizza

23 Jun

Feta, Tomato and Olive Pizza

Prep Time: 30 minutes PLUS 1 hour rising
Cooking Time: 50 minutes
Serves 4-6


1/8 oz dry yeast
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 TB olive oil

1 TB oil
2 onions, sliced
2 ts brown sugar
2 TB olive paste
9 oz cherry tomatoes, halved
9 oz feta, crumbled
1/4 cup fresh basil, shredded


1. Making the dough: Place yeast and flours in large bowl and mix well. Make a well in the center and add oil and 1/2 cup warm water. Mix well, adding a little more water if dough seems too dry, then gather together. Turn dough onto lightly floured surface and knead for 5 minutes, the place in lightly oiled bowl. Cover with plastic wrap and leave in draft free area for 1 hour.
2. Heat the oil in a frying pan and cook the onion over medium heat for 20 minutes, stirring often. Stir in the sugar and cook for 2 minutes. Cool.
3. Preheat oven to 425 degrees F. Punch down the dough and knead for 1 minute. Roll out to a 12 inch round, then fold the edges to create a crust. Sprinkle an oven tray will oil and place dough on the tray.
4. Spread the paste over the dough, leaving a 1/2 inch border. Top with onion, then arrange tomatoes on top of the onions. Sprinkle with feat and basil.
5. Bake for 25 minutes.


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