Recipe: Greek Pizza with Pour-able Crust
Yes, you really can make and bake homemade pizza crust in less than 30 minutes! The trick is whipping up a pour-able crust: Eggs, milk and salt combine with a cup of flour to produce a mix that can be poured right into a rimmed baking dish. Leavening is provided by the two protein-rich eggs. The final baked crust is chewy and satisfying.
For this pizza, I was going for a Greek theme, so I went for toppings like roasted eggplant and bell peppers; my cheese of choice was feta, and I grabbed a can of artichokes from the pantry. For a bit more flavor from Greece, I added mint and lemon as fresh toppings. (You’ll love the way a few squirts of acidic lemon juice brighten up the hearty flavors of fall all season long.)
While eggplant is often thought of as a summer vegetable, I love it when the weather gets cooler too. Its sturdy structure melts into stews and baked pastas, providing almost-creamy texture; plus, it beefs up the nutrition of nourishing autumn dishes with fiber, copper, folate, magnesium and potassium. Eggplant also contains flavonoids (antioxidants), which may fight against viruses and damaging bacteria. So it could be smart to add eggplant to your menus right as cold-and-flu season gets going.
Whatever you add to your pizza, just don’t ever try tossing this crust into the air before baking it!
Greek Pizza with Pour-able Crust
Makes 4 servings
Ingredients:
1 Japanese eggplant, sliced in 1/4-inch round slices
1/2 teaspoon salt, divided
1 bell pepper, sliced in 1/4-inch round slices
2 teaspoons canola oil, divided
2 tablespoons cornmeal
3/4 cup whole-wheat flour
1/4 cup all-purpose flour
1 teaspoon dried oregano, crushed between fingers
Freshly ground pepper to taste
3/4 cup reduced-fat milk
2 eggs, beaten
8 canned artichokes from a 14-ounce can, drained, rinsed and halved
1/4 cup thinly sliced red onion
1 cup cherry tomatoes, halved
2 ounces (1/2 cup) feta cheese
Fresh mint leaves and lemon wedges (optional)
Directions:
Heat oven to 400 degrees F. Line two large rimmed baking sheets with parchment paper.
Place eggplant slices in a colander in the sink, sprinkle with 1/8 teaspoon of salt; flip slices and sprinkle with 1/8 teaspoon of salt. (This step helps remove the bitterness in the eggplant.) Set aside while preparing peppers.
Place bell peppers in a large bowl and toss with 1 teaspoon oil. Place on one large rimmed baking sheet.
Rinse salt off of eggplant and pat dry with a paper towel. Place eggplant in bowl and toss with the remaining 1 teaspoon oil. Place on other lined baking sheet and place both sheets in oven and bake for 20 minutes, flipping halfway through cooking time.
Meanwhile, prepare a 10-by-15-inch (or 9-by-13-inch) rimmed baking sheet by spraying it with nonstick cooking spray; sprinkle with cornmeal; set aside.
In a large bowl, combine flours, remaining 1/4 teaspoon salt, oregano and black pepper. In a small bowl, combine eggs and milk; mix into flour mixture until well combined. Pour into prepared 10-by-15-inch baking sheet; even out dough. Top with roasted eggplant and bell peppers.
Bake for 10 minutes (or minutes for a 9-by-13-inch pan). Remove pizza from oven. Turn oven to broil heat setting.
Top pizza with artichokes, red onion, cherry tomatoes and cheese.
Broil until cheese is melted and golden, about 5 minutes. Watch carefully.
Top with mint leaves and lemon wedges if desired.
Per serving: Calories 224; Fat 6 g (Saturated 2 g); Sodium 467 mg; Carbohydrate 33 g; Fiber 5 g; Sugars 4 g; Protein 11 g
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Serena Ball, MS, RD, is a registered dietitian nutritionist. She blogs at TeaspoonOfSpice.com sharing tips and tricks to help readers find cooking shortcuts for making healthy, homemade meals. Her recipes are created with families in mind.
