California Farm Greek Pizza Recipe by Hobby Horseman
Cooking Instructions 1 hour 1 Bake two individual breakfast plate size pita bread pizzas. Spray top and bottom with olive oil, slide into 450F degree oven, bake till crisp, about five minutes. Set aside on counter. 2 Bake half pound lamb gyros. Puree lamb meat with one egg, diced onion, garlic confit, mustard, coriander, red pepper, black pepper and salt and press in small baking dish, float in larger dish filled with hot water, bake 45 minutes at 350F degrees till lamb fat has melted away. Drain fat from gyros meat. Crumble. 3 Make the feta cheese: mix greek yoghurt with seasalt, press out in cheesecloth tourniquet, drain overnight, feta cheese is ready. 4 Make Greek yoghurt with cup of yoghurt and three cups warm buttermilk. Easy. Ferment overnight. 5 Make the tzatziki sauce, 5 minutes. Use fresh mint, shallot, peppercorns, dill. Fresh cucumber purée. Fresh Yoghurt. 6 Pickle the mushrooms in the fall. Preserve. 7 Pickle fresh grape leaves or use canned: boil tbs vinegar, tbs brown sugar, water, tsp tarragon, dip fresh grape leaves, boil till soft, taste. 8 Pickle the olives in the fall in dry salt, preserve up to a year, remove pits from olives from dry salt when ready to use. Rinse and dry and slice thin. 9 Make the garlic confit. Stays delicious for a year. 10 Make the Greek tomato sauce: canned tomatoes, tomato paste. red wine, olive oil, garlic, chopped onion, parsley, oregano. Use fresh on pizza to bake with. 11 Prep the pizza: coat tzaziki sauce on crisped pita, grape leaves on top, thin sliced cucumber on top. 12 Then, crumble half cup gyros meat on top of each individual pizza, green onions on top, garlic confit on top, mushrooms on top, tomato sauce on top, grapes, olives on top. 13 Bake and serve: sprinkle feta cheese on top, slide in oven, bake at 350F degrees till feta cheese melts, about 20 minutes, then slide under broiler in oven at 500F degrees, bake till golden crust develops, about 10 minutes. Serve and drizzle lemon juice over. 1 Bake two individual breakfast plate size pita bread pizzas. Spray top and bottom with olive oil, slide into 450F degree oven, bake till crisp, about five minutes. Set aside on counter. 1 Bake two individual breakfast plate size pita bread pizzas. Spray top and bottom with olive oil, slide into 450F degree oven, bake till crisp, about five minutes. Set aside on counter. 2 Bake half pound lamb gyros. Puree lamb meat with one egg, diced onion, garlic confit, mustard, coriander, red pepper, black pepper and salt and press in small baking dish, float in larger dish filled with hot water, bake 45 minutes at 350F degrees till lamb fat has melted away. Drain fat from gyros meat. Crumble. 2 Bake half pound lamb gyros. Puree lamb meat with one egg, diced onion, garlic confit, mustard, coriander, red pepper, black pepper and salt and press in small baking dish, float in larger dish filled with hot water, bake 45 minutes at 350F degrees till lamb fat has melted away. Drain fat from gyros meat. Crumble. 3 Make the feta cheese: mix greek yoghurt with seasalt, press out in cheesecloth tourniquet, drain overnight, feta cheese is ready. 3 Make the feta cheese: mix greek yoghurt with seasalt, press out in cheesecloth tourniquet, drain overnight, feta cheese is ready. 4 Make Greek yoghurt with cup of yoghurt and three cups warm buttermilk. Easy. Ferment overnight. 4 Make Greek yoghurt with cup of yoghurt and three cups warm buttermilk. Easy. Ferment overnight. 5 Make the tzatziki sauce, 5 minutes. Use fresh mint, shallot, peppercorns, dill. Fresh cucumber purée. Fresh Yoghurt. 5 Make the tzatziki sauce, 5 minutes. Use fresh mint, shallot, peppercorns, dill. Fresh cucumber purée. Fresh Yoghurt. 6 Pickle the mushrooms in the fall. Preserve. 6 Pickle the mushrooms in the fall. Preserve. 7 Pickle fresh grape leaves or use canned: boil tbs vinegar, tbs brown sugar, water, tsp tarragon, dip fresh grape leaves, boil till soft, taste. 7 Pickle fresh grape leaves or use canned: boil tbs vinegar, tbs brown sugar, water, tsp tarragon, dip fresh grape leaves, boil till soft, taste. 8 Pickle the olives in the fall in dry salt, preserve up to a year, remove pits from olives from dry salt when ready to use. Rinse and dry and slice thin. 8 Pickle the olives in the fall in dry salt, preserve up to a year, remove pits from olives from dry salt when ready to use. Rinse and dry and slice thin. 9 Make the garlic confit. Stays delicious for a year. 9 Make the garlic confit. Stays delicious for a year. 10 Make the Greek tomato sauce: canned tomatoes, tomato paste. red wine, olive oil, garlic, chopped onion, parsley, oregano. Use fresh on pizza to bake with. 10 Make the Greek tomato sauce: canned tomatoes, tomato paste. red wine, olive oil, garlic, chopped onion, parsley, oregano. Use fresh on pizza to bake with. 11 Prep the pizza: coat tzaziki sauce on crisped pita, grape leaves on top, thin sliced cucumber on top. 11 Prep the pizza: coat tzaziki sauce on crisped pita, grape leaves on top, thin sliced cucumber on top. 12 Then, crumble half cup gyros meat on top of each individual pizza, green onions on top, garlic confit on top, mushrooms on top, tomato sauce on top, grapes, olives on top. 12 Then, crumble half cup gyros meat on top of each individual pizza, green onions on top, garlic confit on top, mushrooms on top, tomato sauce on top, grapes, olives on top. 13 Bake and serve: sprinkle feta cheese on top, slide in oven, bake at 350F degrees till feta cheese melts, about 20 minutes, then slide under broiler in oven at 500F degrees, bake till golden crust develops, about 10 minutes. Serve and drizzle lemon juice over. 13 Bake and serve: sprinkle feta cheese on top, slide in oven, bake at 350F degrees till feta cheese melts, about 20 minutes, then slide under broiler in oven at 500F degrees, bake till golden crust develops, about 10 minutes. Serve and drizzle lemon juice over. 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