Greek pizza with liquid dough

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 224, total fat 6 G., saturated fats 2 G., proteins 11 G., carbohydrates 33 G., fiber 5 G., cholesterol 0 mg, sodium 467 mg, sugar 4 G.

This delicious Greek-style pizza is made from scratch much faster than traditional Italian pizza. You don't have to knead the dough by hand or use store-bought dough. The key to this recipe is the runny batter! Pour it into a suitable sized pan and bake the crust. Eggplant, bell peppers, red onion, cherry tomatoes, artichokes, and Greek feta cheese make the perfect Mediterranean-style topping. It's incredibly juicy. For an even more refreshing taste, sprinkle the finished pizza with mint leaves and garnish with lemon wedges. All the flavors pair perfectly together. Perfect for summer!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 eggplant, cut into 0.5 cm thick circles.
1 sweet pepper, cut into 0.5 cm thick circles.
2 tsp rapeseed oil
2 tablespoons corn flour
3/4 cup whole wheat flour
1/4 cup premium flour
1 teaspoon dried oregano, crushed between your fingers
3/4 cup skim milk
2 large eggs, beaten
8 canned artichokes (425g), rinsed and halved
1/4 cup thinly sliced red onion
1 cup cherry tomatoes, halved
55 g (0.5 cup) crumbled feta
Fresh mint leaves and lemon wedges (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: whole grain flour, eggplants, sweet pepper, Artichokes, cherry tomatoes, feta cheese, eggs, milk, lemon, oregano, mint

Cooking the dish according to the recipe:

Preheat oven to 200°C. Line 2 large rimmed baking sheets with parchment paper.
Place the eggplant slices in a colander in the sink and sprinkle with 1/8 teaspoon of salt. Turn the slices over and sprinkle with another 1/8 teaspoon of salt. This step helps remove the bitterness.

Place the bell peppers in a large bowl and toss with 1 teaspoon of olive oil. Arrange on one prepared baking sheet.
Rinse the salt off the eggplant and pat the slices dry with paper towels. Place the eggplants in a bowl and toss with the remaining 1 teaspoon of olive oil. Arrange them on another prepared baking sheet and roast the peppers and eggplants, rotating the baking sheets halfway through, for 20 minutes. Leave the oven on.
Meanwhile, spray a 14 x 10-inch (37 x 25 cm) or 8 x 13-inch (22 x 32 cm) baking dish with cooking spray and dust with cornmeal; set aside. In a large bowl, whisk together the flours, oregano, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. In a small bowl, whisk together the milk and eggs; stir into the flour mixture until smooth. Pour into the prepared dish and smooth out the batter. Top with the roasted eggplant and peppers.
Bake the pizza for 10 minutes. Turn the oven to broil and top the pizza with the artichokes, red onion, cherry tomatoes, and cheeses. Grill until the cheese is melted and golden, about 5 minutes. Watch the pizza closely.
Sprinkle the pizza with mint leaves and serve with lemon wedges.

Author of the recipe - Serena Ball is a baker, nutritionist, and author of Mediterranean diet cookbooks.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Calorie content of prepared meals / Summer dishes / Fast food / Pizzas / Bakery / Savory pies / Greek cuisine