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?
- 1 pizza dough
- 28-ounce can crushed tomatoes, San Marzano if possible
- 1 teaspoon red wine vinegar
- 1 teaspoon dried oregano
- 2 cloves garlic
- Handful of black olives
- 1 cup spinach leaves
- ½ red onion
- 4 few sundried tomatoes packed in oil
- ¼ cup crumbled feta cheese
- 1 cup shredded Italian blend of cheese (or mozzarella)
- Kosher salt
- Fresh ground black pepper
- Prepare the pizza dough using the stand mixer or food processor method, following the preparation instructions in the recipe if made in advance
- Place a pizza stone in the oven and preheat to 500°F.
- Mix crushed tomatoes with 1 teaspoon red wine vinegar, ½ teaspoon kosher salt, 1 teaspoon dried oregano, and fresh ground black pepper to taste.
- Mince 2 cloves garlic. Slice the black olives. Coarsely chop the spinach. Thinly slice the red onion. Drain and chop the sundried tomatoes.
- When the oven is ready, stretch the dough into the desired shape. Place it on a floured pizza peel or pull the pizza stone out of the oven and carefully place the dough on it.
- Thinly spread a bit of tomato sauce over the dough, then sprinkle on the minced garlic and mozzarella cheese. Top with olives, spinach, red onion, sundried tomatoes, and feta cheese crumbles. Sprinkle with a bit of kosher salt.
- Transfer the pizza to the oven and bake until the cheese and crust are nicely browned, about 5 to 7 minutes.