GREEK PIZZA (SERVES 2)
Here is entry #2 for the 52 weeks of Pizza. Which means it's Friday! See you next Friday for another entry!
CRUST
Use one third of pizza dough (enough for one medium pizza)
SAUCE
Tzatziki Sauce
- 1/3 cup whole milk plain yogurt
- ¼ cup cucumber - skinned, seeded and finely chopped
- 1 tablespoon lemon juice
- 1-2 cloves garlic - minced
TOPPINGS
For meatballs
- ½ pound pastured ground lamb
- 1 pastured egg
- ¼ cup + 2 tablespoons Panko crumbs, divided
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dried oregano
- ½ cup feta - crumbled
- ¼ cup red onion - finely chopped
- ¼ cup kalamata olives - halved
Preheat oven to 400°. Make Tzatziki sauce by combining yogurt, cucumber, lemon juice, and garlic in a small mixing bowl, cover, and refrigerate until ready to use (this will allow the flavors to incorporate).
For the meatballs combine lamb, egg, 2 Tbsp. panko crumbs, red pepper, and oregano in a medium size mixing bowl. Stir until well combined. Put remaining ¼ panko crumbs into a shallow bowl. Form meatballs in 2" diameter (makes about 10) and roll in panko crumbs. Place meatballs in an oiled mini-meatball pan. Cook in 400° oven for 20-25 minutes or until golden brown.
While the meatballs are cooking prepare the feta, red onion, and kalamata olives, and stretch pizza crust brush with olive oil.
When meatballs are done increase temperature to 500° slice meatballs, and add with other toppings on top of the pizza. Place in 500° oven and back until the crust is golden brown. About 10-15 minutes. Drizzle with Tzatziki sauce just before serving.
NOTES
Because this crust cooks without a sauce on it, it tends to be very cracker like. It is important not to stretch too thin especially with this particular pizza. I don't recommend pre-cooking the crust without toppings.
