We’ve started a new tradition called Pizza Friday. After a long week, the last thing we want to do is think about what to make for dinner. But we also love the chance to start off the weekend relaxing with friends or family. Thus, Pizza Friday emerged as a method for easy entertaining. (The idea had been brewing for a while, thanks to Barbara Kingsolver and our love of homemade pizza, but hadn’t yet formalized into Pizza Friday until recently.)
With the multitude of options for toppings, we could probably have new repertoire for Pizza Friday until we are at least 84. We recently found a new favorite in Greek pizza (I’m a sucker for themed pizzas, especially ethnic ones). Our first attempt was a little shaky, since our excitement to break out the grill for the season led to an even black char over the bottom. Thankfully, our neighbors and fellow Pizza Friday compatriots graciously accepted our offering without complaint (thanks, friends!), but we knew we’d have to try it again to get the full effect.
Our repeat confirmed that this was, quite honestly, one of my favorites we’ve made yet! The combination of the salty feta and olives and the spicy red onions is nearly perfection in my book (though, we all did agree on that Pizza Friday that the margherita topped with egg from nearby urban chickens may have taken the cake…more on that later).
Do you have a tradition like Pizza Friday? What are your favorite ways to top a pizza?
Makes one medium pizza
What You Need
1 pizza dough
28 ounce can crushed tomatoes, San Marzano preferred (Note: One can will make enough sauce for at least four pizzas)
2 cloves garlic
Handful of black olives
Handful of fresh spinach
Small red onion
A few sundried tomatoes (packed in oil)
Shredded Italian blend of cheese (or mozzarella)
Fresh ground pepper
1 Prepare the pizza dough, following the preparation instructions in the recipe if you’ve made in advance. Place your pizza stone in the oven and preheat to 500°F.
2 Prepare the tomato sauce: Mix a 28 ounce can of crushed tomatoes and about 1 teaspoon red wine vinegar. Stir to combine and add salt and pepper to taste. If desired, add some dried or fresh oregano or basil.
3 Prepare the toppings: Mince the 2 cloves garlic. Slice the black olives. Coarsely chop the spinach. Finely slice the red onion. Drain and chop the sundried tomatoes.
5 Quickly assemble the pizza: Thinly spread a bit of tomato sauce over the dough (not too much!), then sprinkle on the minced garlic and as much mozzarella cheese as you like. Top with olives, spinach, red onion, sundried tomatoes, and feta. Sprinkle with a bit of kosher salt.
6 Bake the pizza: Transfer the pizza to the oven, and bake until the cheese and crust are nicely browned, about 5 to 7 minutes.