"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mediterranean Pizza Recipe

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This recipe for Mediterranean Pizza, by , is from The Gordon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Gordon
Added: Monday, March 27, 2006


4 store bought pizza balls,
Corn Meal-coursely ground,
2 tablespoons Olive Oil,
4 Ripe tomatoes- (a less seedy variety prefered),
2 Medium Fresh Red Peppers,
1 small Red Onion,
1/2 cup sliced black olives,
1/4 lb. Chopped Feta Cheese,
2 cups of your favorite pasta red sauce,
2lb.of Shredded Mozzarella Cheese,

Dressing-1/4 cup olive oil, 1/4 cup Red wine vinegar,
2 Tablespoon of dried oregano,

Mix dressing and toss with the following;
Chop Tomatoes, peppers, onions, in 1/2 inch pieces add olives and feta. Put into refrig. over night.

Next day -make sure that pizza dough is at room temperature when you are ready to start.

Put your pizza stone in the oven( first sprinkle with corn meal). Pre heat oven to 450.

Roll out the dough on lightly floured surface. Pick up dough and do what the pizza places do. Use your fists to stretch out dough to the size of 12-16 inches. set aside

Take the bowl out of the refrigerator and drain.
Saute contents in hot pan with 2 tablespoons of olive oil.
When oven is heated pull out stone and rest on stove top. Pick-up dough carefully and lay on stone. Work quickly so that the stone does not cool too much.
Put some red sauce on the dough, then some of the sauted mixture, then top with shredded cheese
Remove when the mozzarella cheese just starts to brown.

Repeat cooking part 3 times

Number Of Servings:
Number Of Servings:
(16) 2- slice servings
Preparation Time:
Preparation Time:
Personal Notes:
Personal Notes:
pizza stones make a crisper crust.

Do not go too heavy on the sauce and topping.

Make sure that the cheese on top has brown a little before pulling.

Let cool a little before cutting.

Browning quickly turns to burning if not watched closely.




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