Greco
Serves: 2
Llewellyn Gorczany
1 January 1970
Based on User reviews:
44
Spice
45
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 part
Flour Mix (ed with 1 part)Directions:
1
Crumble the Feta over the pizza, then scatter the olives and Peppadew peppers evenly over the top
2
Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F
3
Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour
4
Cut off the ends of the zucchini and yellow squash and discard
5
Trim away one long side (it won't be used) of the zucchini and cut the remaining zucchini lengthwise on a mandoline or by hand into thin, even slices 1/8 inch thick, discarding the other long side
6
You will need a total of 6 slices
7
Cut the yellow squash crosswise on a slight diagonal into slices 1/8 inch thick, discarding the end slice
8
You will need a total of 12 slices
9
To cook the squash slices on a panini press, heat the press according to the manufacturer's instructions
10
Brush both sides of the zucchini and yellow squash slices with olive oil and season lightly with salt and pepper
11
Arrange on the press, close the lid, and cook for 30 seconds
12
Lift the lid and check to see if the slices are etched with grill marks and tender
13
If not, continue to cook as needed
14
Transfer the slices to a flat plate and season with additional salt and pepper
15
To cook the squash slices in the oven, coat a half sheet pan with a generous film of olive oil
16
Arrange the zucchini and yellow squash slices in a single layer, turning to coat both sides with oil, and season with salt and pepper
17
Set the pan on the top stone and cook for 4 to 5 minutes
18
The slices will cook and sizzle in the oil but should not brown (this would toughen the edges)
19
Transfer the slices to a flat plate and season with additional salt and pepper
20
Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top
21
Sprinkle a wooden peel with the dusting mixture
22
Open the dough on the work surface to a 13-inch round with a slightly raised edge
23
Move the dough to the peel
24
As you work, shake the peel forward and backward to ensure the dough isn't sticking
25
Mound the mozzarella in the center of the dough and use your fingertips to spread it evenly over the surface, leaving a 3/4-inch border
26
Slide the dough onto the top stone
27
Bake for 7 minutes
28
Remove the pizza from the oven and place on a cutting board (or work directly on the peel if there is room to set it on the work surface)
29
Place the zucchini slices on the pizza, arranging them like the spokes of a wheel
30
Then put the yellow squash slices between the zucchini slices, placing 2 slices in each section
31
Lift the pizza with the peel (if on a cutting board) rotate it 180 degrees and then transfer
32
Bake for 6 minutes, until the bottom is browned and crisp and the top is golden brown
33
Transfer the pizza to a cutting board and cut into 6 wedges
34
Finish with a dusting of pecorino and oregano and with a drizzle of garlic oil over the surface and the crust
35
Just before serving, squeeze the lemon over the top
36
Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F
37
Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour
38
Cut off the ends of the zucchini and yellow squash and discard
39
Trim away one long side (it won't be used) of the zucchini and cut the remaining zucchini lengthwise on a mandoline or by hand into thin, even slices 1/8 inch thick, discarding the other long side
40
You will need a total of 6 slices
41
Cut the yellow squash crosswise on a slight diagonal into slices 1/8 inch thick, discarding the end slice
42
You will need a total of 12 slices
43
To cook the squash slices on a panini press, heat the press according to the manufacturer's instructions
44
Brush both sides of the zucchini and yellow squash slices with olive oil and season lightly with salt and pepper
45
Arrange on the press, close the lid, and cook for 30 seconds
46
Lift the lid and check to see if the slices are etched with grill marks and tender
47
If not, continue to cook as needed
48
Transfer the slices to a flat plate and season with additional salt and pepper
49
To cook the squash slices in the oven, coat a half sheet pan with a generous film of olive oil
50
Arrange the zucchini and yellow squash slices in a single layer, turning to coat both sides with oil, and season with salt and pepper
51
Set the pan on the top stone and cook for 4 to 5 minutes
52
The slices will cook and sizzle in the oil but should not brown (this would toughen the edges)
53
Transfer the slices to a flat plate and season with additional salt and pepper
54
Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top
55
Sprinkle a wooden peel with the dusting mixture
56
Open the dough on the work surface to a 13-inch round with a slightly raised edge
57
Move the dough to the peel
58
As you work, shake the peel forward and backward to ensure the dough isn't sticking
59
Mound the mozzarella in the center of the dough and use your fingertips to spread it evenly over the surface, leaving a 3/4-inch border
60
Slide the dough onto the top stone
61
Bake for 7 minutes
62
Remove the pizza from the oven and place on a cutting board (or work directly on the peel if there is room to set it on the work surface)
63
Place the zucchini slices on the pizza, arranging them like the spokes of a wheel
64
Then put the yellow squash slices between the zucchini slices, placing 2 slices in each section
65
Lift the pizza with the peel (if on a cutting board) rotate it 180 degrees and then transfer
66
Bake for 6 minutes, until the bottom is browned and crisp and the top is golden brown
67
Transfer the pizza to a cutting board and cut into 6 wedges
68
Crumble the Feta over the pizza, then scatter the olives and Peppadew peppers evenly over the top
69
Finish with a dusting of pecorino and oregano and with a drizzle of garlic oil over the surface and the crust
70
Just before serving, squeeze the lemon over the top