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MYKONOS MEDLEY PIZZA RECIPE
The best that the Mediterranean
has to offer on a single
pizza. No instructions necessary.
Just look at the pizza and make pizza the way the Greek's do it...casual,
colorful, splashy
and full of fun and flavor!
Ingredients: Crust
1 envelope - Active dry yeast
1/2
tsp. - Sugar
2/3
cup - Lukewarm (110° - 115°F) water
2 cups - Bread flour or unbleached,
all-purpose flour
1/4
cup - Stone-ground cornmeal
1½
tsp.
- Coarse salt (kosher or sea salt)
2 tbsp. - Extra-virgin Greek olive oil
2 tbsp. - Greek oregano, finely chopped
Ingredients: Toppings
2 cups - Shredded Manouri cheese
2-3 - Slices of fresh Mozzarella
cheese
2-3
- Mushrooms
2-3
- Broccoli flowerets
2-3 -
Onion slices
2-3
- "Greek Peppers"
2 - Large garlic cloves, minced
Calamato olives, pitted and whole or sliced
Fresh basil, thinly sliced
Roma tomatoes, thinly sliced
Sea
salt
Black
pepper
Preparation:
Combine and knead all dough ingredients for 8 minutes, let rise 1 hour, re-knead and
roll out to pan size.
Top your dough. Start with layers of the cheeses, then arrange
vegetables, and finally, sprinkle seasonings;
basil, garlic, salt, pepper and
olive oil, over all.
Before baking the pizza, drizzle
with
extra-virgin olive oil, (Greek, of course).
Bake in a roaring, wood-fired brick oven at 600°F or 700°F for 1 1/2 to 2 minutes, (if you have one).
Or, in a conventional gas oven at 350°F for 25-30 minutes.
After the pizza is baked, squeeze the juice of a fresh lemon over it, serve whole and yell
out to your guests, "Hopa!"
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