|Name:||Sfinciuni a al Greque||Contributor:||Tony Wright (via Bill Johns)|
|Key words:||pizza||Category:||Main Dishes|
2 tsp active dry yeast
pinch of sugar, or honey or light barley malt
2-1/2 or 3 c unbleached bread flour (not all purpose flour)
I always substitute the following for the some of the flour
1/8 c barley flour
1/3 c semolina flour
1 c whole wheat bread flour (Flour Girls is the brand name)
1 c warm water (105-125 degrees F)
1 Tbsp powdered milk or 2 Tbsp of liquid milk
2 Tbsp olive oil
1/2-1 tsp salt
1-2 tsp olive oil
1/2 sweet yellow or red medium onion, chopped
1 leek, chopped, using the white & light green part only. Wash it to remove
any dirt Or use more onion
2 garlic cloves, finely chopped, divided
1-2 tsp olive oil
1 large bunch spinach. Or package of cleaned spinach Or 3/4 spinach and
1/4 swiss chard. Or a combo of greens, such as spinach, swiss chard,
bitter lettuce, romaine, arugala (that's what was on it at your house.)
1 tsp lemon zest
8 kalamata olives, seeded & chopped
3-1/2 oz sheep feta cheese
1/4 lb mozzarella, graded
1/2 oz parmesan cheese
1 Tbsp chopped fresh dill
Mix yeast, sugar, milk, and 1 Tbsp flour with warm water in small bowl. Let
stand for 15 minutes until flothy.
Add salt and olive oil. Slowly mix in remaining flour. Knead. Let rise
until double in bulk. (1-1.5 hours)
Preheat to 400 F.
Cut dough in half and roll a 12" circle. Brush olive oil around outside
edge. Spread the stuffing on the dough to within 1/2" of edge. Roll out
the other dough circle and cover "stuffed" pizza. Seal the two edges by
crimping. Then fold the outer edge over the top and crimp again. Brush
the top with water.
Bake for 30 minutes. Note that the temperature is lower than for pizza
and the sfinciuni bakes longer. Use a baking stone if you have one.
Heat olive oil in pan over medium heat. Add 1 chopped garlic
clove, onions, and leek. Cook slowly to bring out the sugars. They should
be soft and translucent. Set aside.
Heat 1-2 teaspoons olive oil in a pan over high heat. Add the washed and
still wet greens. As they begin to cook, add 1 chopped garlic clove.
Quickly wilt the greens and place them in a colander to drain. When the
greens are cool, squeeze out the excess water. Then chopped the greens.
Build the topping/stuffing in this order: onion/leeks, greens, lemon zest,
olives, dill, feta, mozzarella, and parmesan.