feta is betta pizza
Moving to NYC has been absolute torture in that Blake gets a New York slice whenever & wherever and I get one NEVER.
If you haven’t noticed, Em and I love pizza. The Bay Area has always had a fabulous variety of pizza joints from ghetto to gourmet. As a yougin I refused to eat anything else other than pepperoni...from Cybelle’s. This is the pizza you only get for sports banquets, all class birthday parties, and the beloved Thursday pizza lunch at St. Theresa School. It’s also the pizza that is closer to a cardboard smothered the chewiest “cheese” than the pie most people ‘go’ for, nonetheless I LOVED it. I would go so far as to say that every student at St. Theresa’s and the schools surround Montclair’s Cybelle’s location loved it. As we got older Cybelle’s was replaced by Purple Pepper, a better alternative, but still resembling cardboard. It was here that we (the lady Trojans the class of 2006) developed an obsession with sausage & olive pizza. Years went by, Purple Pepper closed from a “fire” which may or may not have been an insurance scheme or health code violation cover-up, we moved on.
Finally, as teenagers we appreciated Zachary’s for the magical unicorn pizza it makes for the unworthy citizens of it’s Oakland/Berkeley College Avenue patrons. Most famous for their deep dish spinach and mushroom pizza it required an “acquired taste” to sophisticated for most kiddos. Not going to lie, I was a late bloomer, I didn’t try the spinach & mushroom until I was a junior in high school. It was at a late night retreat team meeting, hangry out of my mind, I tried it….and loved it! From that point on I wasn’t afraid to try all of the more outlandish pizzas the Bay Area has to offer. Becoming a regular at Arizmendi and The Cheese Board.
Holy moly all of this pizza talk is making my hungry. Wrapping up, I’m super jealous of everyone able to get an NY slice so last weekend I decided to make not one, but 2 pizzas in 1 day. Can you say leftovers?!
First up: Feta is Betta → gluten-free crust, EVOO, feta, kalamata olives, pesto & arugula
Fun fact: goats milk and sheeps milk are naturally lactose free - no tummy aches here!
1 package of Bob’s Red Mill GF Pizza Dough Mix (We will make 2 pizzas from one bag of mix)
3 tbsp olive oil
16 oz feta
½ cup sliced kalamata olives
¼ cup pesto
1 handful arugula
prep: 10 min
bake: 7 (blind), 15-20 (w toppings)
Follow the instructions on the prepared pizza dough package, preheat the oven, and prepare pan. I used Bob’s Red Mill so follow the direction on the bag OR see below:
Preheat oven to 425 degrees
In a large bowl, combine water and yeast. Let stand for 5 minutes while the yeast dissolves.
Stir in eggs and oil. Add mix and stir until combined
With the dough in the bowl, split into 2 balls, cover with plastic wrap or a damp towel and let rise for 20 minutes.
Roll out dough on pan. *tip: Place dough ball between 2 pieces of parchment paper and roll into a circle. Peel the top piece of paper off. For a crust fold over the outer rim. Place in the oven to blind bake for 7 minutes.
Remove from the oven, evenly pour olive oil over the entire crust, sprinkle feta, dollop (or spread) on pesto, add kalamata olives and garnish with arugula.
Place back into the oven and bake for 15-20 minutes, or until crust is golden brown.
Remove from the oven and let cool for 5 minutes. Cut into slices and serve.
Leftovers? Wrap in foil for up to 3 days, reheat in the toaster oven on 350 for 5 minutes.