I’ve been inspired by Joe, a blogger at Culinary in the Desert, in two ways: First, I’m hoping to adapt his idea for a Saturday salad night and create a Friday Pizza Night. We actually had pizza last Friday, and it seems to be a good day for it. I have time to make the dough, and it’s a yummy dinner that we can look forward to all week. Second, I went to Book People tonight and bought Small Batch Baking, and I’m eager to try out a few of the recipes. If you haven’t visited Joe, mosey on over there, because his blog is such a great read.

This pizza is another of our favorites. I love that it doesn’t have a sauce, but still has so much flavor and texture. I used olives on half of the pizza, and left my half free of the smelly little things. I didn’t feel like venturing into the olive world that night. Anyway, I (of course) changed a few things, so I’m posting my version.

Greek Pizza

• 1 recipe pizza dough
• 1 tablespoon olive oil
• 1 1/2 tablespoons very finely minced garlic
• 2 large tomatoes, sliced
• 3/4 cup chopped artichoke hearts (canned)
• 10 Kalamata olives, pitted and halved
• 1/2 a medium red onion, sliced
• 1/2 cup feta cheese, crumbled
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/3 cup grated Parmesan cheese
• Freshly ground black pepper to taste
• Crushed red pepper to taste

Preheat oven to 450°F. Roll out pizza dough into a circle.

Brush the dough rounds with half of the oil and sprinkle with half of the garlic. Spread the tomatoes, artichokes, olives, and onion slices on the dough, and sprinkle with the feta. Sprinkle the dried herbs (slightly crushing them with your palms first), parmesan, and remaining garlic next, then drizzle with remaining olive oil. Grind a little black pepper and sprinkle some crushed red pepper over the top, if desired.

Bake for 12 to 18 minutes or until the crust is golden brown. Let cool a moment or two, then cut and serve.

Makes 4 servings.

Adapted from Passionate Vegetarian by Crescent Dragonwagon.