Greek Pizza | Blackstone Pizza Oven

feta cheese

🥗Healthier: reduced-fat feta

💰Cheaper: ricotta cheese

Reduced-fat feta cuts calories while ricotta offers a milder flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat, while provolone is often less expensive.

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough increases fiber, while store-bought saves time.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives offer a similar briny flavor, while black olives are often less costly.

Brown sweet Italian sausage in a pan.

Dice roma tomatoes into medium-sized pieces.

Marinate diced tomatoes in 1-2 tablespoons of Ken's Greek dressing and mix well.

Dust the top of the New York style pizza dough with semolina flour and double O flour.

Cut the dough from the dough box and place the top side down onto a board.

Work the dough from the inside out to push the air out.

Stretch the dough using your hands and knuckles after letting it sit at room temperature for 2-3 hours.

Add a little extra virgin olive oil to the stretched dough.

Add marinated tomatoes to the dough, avoiding excess liquid.

Add sliced red onion on top of the tomatoes.

Add cooked sweet Italian sausage on top of the onions.

Add banana peppers (pepperoncinis) on top of the sausage.

Sprinkle feta cheese over the toppings.

Add a blend of provolone and mozzarella cheese on top of the feta.

Preheat the pizza stone to about 582 degrees Fahrenheit.

Use a pizza peel dusted with flour to transfer the pizza to the stone.

Bake the pizza in the oven until the crust is golden and cheese is bubbly.

Serve with tzatziki sauce if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens