My Big Fat Greek Pizza Friday, November 21, 2008


CHRISSI ROWE KECK Hidden Valley Ranch Dressing Mix Winner

2 TBSP olive oil, divided
3 (12 oz) bunches fresh spinach, stemmed, chopped
1 1/2 cups feta cheese, crumbled, divided
1 cup mushrooms, sliced
1/2 cup red onion, diced
1 cup red bell pepper, diced
1 cup salami, chopped
1 (15 oz) container ricotta cheese
2 egg yolks
1 (1 oz) pkt Hidden Valley Ranch Mix, divided
2 (10 oz) cans refrigerated pizza dough (or own homemade recipe)
2 cups mozzarella cheese, shredded, divided
2 Roma tomatoes, sliced thin
1 cup ripe olives, sliced


In a large frying pan, heat one tablespoon oil over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain liquid. Combine spinach with one cup feta cheese. Set aside. Heat the other tablespoon of oil in the pan and add mushrooms, onion and red pepper. Sauté the vegetables for three or four minutes until tender. Remove from pan and add the salami. Set aside. In a small bowl, blend the ricotta cheese, egg yolks and half the ranch mix until smooth. Using 1 1/2 packs of the pizza dough, roll out into a 17 inch circle. Transfer the circle to a 10 inch spring form pan. Press onto bottom and up sides of pan so that it overlaps the top by an inch. Sprinkle half of spinach mixture over bottom of dough, followed by 1/2 cup of the mozzarella cheese. Spread half the ricotta mixture over the cheese and then sprinkle with half the mushroom mixture. Repeat these layers once more. Roll out the second piece of dough and place over filling. Pinch the edges of the dough together to seal and fold inwards towards center of pan. Bake for 45 minutes at 375 degrees, remove from oven. Arrange tomato slices and black olives on pizza top and sprinkle with remaining cheese and ranch mix. Return to oven for 15 minutes. Let cool 30 minutes before serving.

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