Hello and welcome to Pizza and a Movie. Today we are making a Greek Pan Pizza – loaded with artichoke hearts, olives, feta, onions, pepperoncini peppers and pesto. It’s a super-flavorful pie with a puffy, thick pan pizza crust. I don’t know about y’all but we have been eagerly waiting for the new Bond movie, No Time to Die to hit theaters. After a few release-date pushes, it’s finally out and after over a year of not going out to the movies, we were all too happy to get out to the theater to see it. Well, let’s get right to the pizza!
Preheat the oven to 450 degrees and lightly oil a rimmed sheet tray with olive oil. When I make a pan pizza, I typically use a quarter sheet pan. It’s the smallest rimmed sheet tray, measuring 9 inches by 13 inches. It’s the perfect size for a store-bought pizza dough ball.
Assemble the Greek Pan Pizza
Roll or stretch out the dough to a rectangular shape and lay the dough in the pan, letting the dough come up the sides of the tray. We will start with the mozzarella. I have low moisture mozzarella that I have torn into thin, irregular strips. The artichokes are plain and from a can, drained and patted dry. Use about 3/4 of the can.
Then dollop fresh basil pesto on the artichoke hearts. I like the Le Grand brand, which comes in a pouch with a nozzle that makes squeezing right from the package easy.
Follow the pesto with halved Kalamata olives and thin slices of red onion. Next, we have Greek feta and pepperoncini peppers that I have sliced into quarters. Make sure everything is evenly distributed over the pizza.
Lastly, drizzle some olive oil on the crust, and use a brush to evenly coat the crust with olive oil. Then we’re ready for the oven!
Bake the pizza for 15-20 minutes, until the crust is puffy and golden and the cheese is melted and bubbly. When you pull it out, let it sit for a minute, then use a sturdy fish spatula to release the crust from the edges of the pan. Slide the fish spatula under the pie then slide the pizza out onto a wire cooling rack. Check the bottom of the pie to ensure the bottom crust is golden. If it’s not, slide it directly onto the oven rack to let the bottom crisp up a bit.
While it’s resting for a minute on the wire cooling rack, drizzle the crust with olive oil, and use the brush again to evenly coat the crust with olive oil. Let the pie sit for another minute or three before slicing.
Movie Night: No Time to Die
Today’s movie is rather special because we actually went to the theater to see it. Alex and I have been so eager to see this final installment of Daniel Craig as James Bond! Personally, Daniel Craig is my favorite Bond and while I am sorry to see him leave the franchise, I am excited to find out who will be the next Bond.
With all of the action, stunts and one-liners you want and expect from a Bond movie, this film does not disappoint. This final chapter of Craig as Bond has mixed reviews, but as a fan of Daniel Craig’s Bond, I can forgive the moments and the characters that feel formulaic. Instead of nit-picking those aspects, I quite enjoyed Craig’s performance and the direction by Cary Joji Fukunaga. Fukunaga directed the first season of True Detective; his stylish framing and shot sequencing makes No Time to Die a beautiful action film. No Time to Die is only available to watch in theaters.
Thank you all for joining me today for Pizza and a Movie. Are you a fan of James Bond movies? If so, who is your favorite Bond and who do you think will be the next 007? Let me know in the comments and be sure to catch up on any Pizza and a Movie posts you may have missed. Until Sunday, take care and be well everyone! xo Kelly
Greek Pan Pizza
Greek Pan Pizza – loaded with artichoke hearts, olives, feta, onions, peppers and pesto. It's a super-flavorful pie with a puffy, thick pan pizza crust.
- 1 Prepared Pizza Dough
- 8 oz. Low Moisture Mozzarella, torn into thin strips or grated
- 3/4 of a 14-oz. can of Artichoke Hearts, rinsed and patted dry
- 3-4 tbsp. Fresh Basil Pesto
- 1/4 Red Onion, sliced thinly
- 1/4 cup halved Kalamata Olives
- 1/4 cup stemmed and quartered Pepperoncini Peppers
- 1/4-1/2 cup Greek Feta Cheese, crumbled
- Olive Oil for drizzling on crust and oiling pan
Preheat oven to 450 degrees.
Lightly oil a rimmed quarter sheet tray with olive oil.
Roll or stretch dough and lay in sheet tray, letting the dough come up the sides of sheet tray.
Layer the mozzarella on the dough then top with artichoke hearts.
Dollop the pesto evenly over the artichoke hearts.
Then add the onions and the olives.
Crumble the feta over the pie and top with the pepperoncini peppers.
Drizzle olive oil over the crust and use a brush to evenly spread the crust with olive oil.
Bake for 15-20 minutes until the crust is golden and puffy, and the cheese is melted and bubbly.
Pull pizza from oven and use a fish spatula to separate the crust from the sides of the pan then slide the spatula under the pizza and gently slide the pizza out onto a wire cooling rack. Check the bottom for doneness and if it needs more crisping up, slide the pizza directly onto the oven rack and bake for another few minutes.
Let the pizza cool on the wire rack for a few minutes and repeat the drizzling and brushing of olive oil on the crust. Slice and serve.