Greek Bread Pizza

1 Rating
Recipe courtesy ofJeff Mauro

Total: 45 min Cook: 35 min

Yield: 8 to 10 servings

Level: Easy

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Ingredients

  • Beef:
  • 1 tablespoon olive oil
  • 1 1/2 pounds ground beef 
  • Kosher salt and freshly ground black pepper 
  • 1/2 red onion, minced 
  • 1 teaspoon dried oregano 
  • 4 cloves garlic, minced 
  • 1 tablespoon tomato paste 
  • 2 tablespoons dry red wine 
  • Pizza:
  • 1 loaf sesame seed Greek bread, sliced in half lengthwise
  • Olive oil, for brushing
  • 1 cup shredded mozzarella
  • 1/2 cup crumbled goat milk feta cheese
  • 1/2 cup sliced kalamata olives 
  • Pickled Red Onions, recipe follows
  • 2 tablespoons thinly sliced fresh mint (chiffonade)
  • Pickled Red Onions:
  • 1 cup red wine vinegar
  • 1 tablespoon sugar 
  • 1 teaspoon salt 
  • 1 red onion, sliced 

Directions

  • Pizza:
  • For the beef: In a large skillet, heat the oil over medium-high heat. Add the beef, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the beef and reserve. Lower the heat to medium and saute the onions in the beef juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant, about 1 minute. Season to taste with salt and pepper. Add the tomato paste and cook until caramelized, 2 to 3 minutes. Deglaze with the red wine and scrape up any bits that have adhered to the pan. Add the beef back in, stir and set aside.

  • For the pizza: Preheat the oven to broil with the rack on the lowest position or heat a grill with one side on high and one side off for indirect heat. Scoop out some of the bread to create a well for the toppings. Brush all sides of the bread with olive oil. Top evenly with the beef mixture, then the mozzarella and feta, then top with the olives. Put on a baking sheet in the oven or place on the grill and cook until golden and bubbly, 5 to 8 minutes. Top with the Pickled Red Onions and fresh mint. Slice and serve.

  • Pickled Red Onions:
  • Put the vinegar, sugar, salt and 1/2 cup water in a small pot and bring to a simmer. Add the onions and take off the heat immediately. Let cool and keep in an airtight container in the fridge for up to 2 weeks.

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1 Rating

Mary Tsakiris
great recipe...Mauro but someone should tell Katie that tahini is not Greek.  It is Middle Eastern.   See All Reviews Post Review

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