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Looking for a fresh, flavorful and fun way to mix up pizza night? This Greek Salad Pizza is filled with fresh and bright ingredients, and is a healthy alternative to the traditional saucy, cheesy pie. The base is a thin and crispy crust, which is piled high with a simple, but delicious Greek salad. The salad is tossed in a light yet flavorful vinaigrette that brightens the pizza with its hints of lemon flavor.

If you’re a fan of Greek Salad, you will love this pizza. It’s all of the same ingredients and flavors, but instead of a salad you get pizza! Kind of awesome, right? Romaine, kalamata olives, grape tomatoes, red onion, and feta are tossed in a Greek style dressing before topping the thin and crispy crust. . A homemade crust is key, and Fleischmann’s® RapidRise® Yeast is the secret ingredient. Click the following link to read more about Fleischmann’s® RapidRise® Yeast, and to view some delicious recipes.

If you’ve never made pizza dough from scratch, never fear… it’s simple! This dough can be made in under 30 minutes, which makes it perfect for family pizza night. My family recently started doing family pizza night, every Sunday and it’s a tradition I hope to keep on. Each week we make a different type of homemade pizza and everyone pitches in. Whether you do this weekly, or even monthly, it’s a fun way to get the entire family cooking together.

Cooking with yeast does not have to be difficult. Here are a few tips to help make the perfect dough.

– When making the crust, always use yeast that is not expired. Many times, that is the reason for the dough not rising.

– The water should be like warm and not hot, otherwise they will kill the yeast. Water shouldn’t be cold either, yeast won’t activate.

– Use a thermometer to check the water, but if you don’t have a thermometer just make sure the water is not too hot. The right temperature of water (not hot, not too cold) is the most important factor of success of baking with yeast. Add water heated to 120˚F-130˚F and follow recipe instructions.

Whether it’s homemade bread, cinnamon rolls or pizza dough, Fleischmann’s® Yeast is always a fantastic choice. Families have trusted their simple recipes for over 150 years so you can bake quality, yeast recipes you’re proud to share. We all know that nothing tastes better than homemade! Between the mixing, measuring and pouring – this is a great activity to bring joy to your family and get them involved in the kitchen.

Ingredients for Pizza Crust:

1-3/4 to 2-1/4 cups all-purpose flour

1 envelope  Fleischmann’s® RapidRise® Yeast​

1-1/2 teaspoons sugar

3/4 teaspoon salt

2/3 cup very warm water (120° to 130°F)*

3 tablespoons Mazola corn oil

Ingredients for Pizza toppings:

2 cups fresh romaine, chopped

1/2 cup sliced grape tomatoes

1/4 cup sliced red onion

1/4 cup kalamata olives

1/4 cup feta cheese, crumbled

Favorite Greek salad dressing

Directions:

1. Preheat oven to 425°F.
2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.  When using Fleischmann’s® RapidRise® Yeast​, let dough rest at this point for 10 minutes.

1. Pat dough with floured hands to fill greased pizza pan or baking sheet.  OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.  Form a rim by pinching the edge of the dough. Bake for 10 to 12 minutes, or until crust is golden brown.
2. Spread the romaine, tomatoes, red onion, olives, and feta evenly over the pizza. Drizzle as much of the vinaigrette as you desire over the pizza.

*If you don’t have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking.  Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion.  Rotate dough a quarter turn and repeat the “fold, push and turn” steps.  Keep kneading dough until it is smooth and elastic.  Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.