Greek Croustade

1/2 (10 oz.) pkg. frozen chopped spinach
1/4 c. chopped onion
2 tbsp. butter
2 tbsp. plain flour
1/2 tsp. dried tarragon, crushed
pinch pepper
1/2 cup. milk
2 beaten eggs
3/4 cup. crumbled feta cheese
10 sheets phyllo dough
1/3 c. melted butter
For filling, cook spinach according to directions; drain well, with hands press out excess liquid. Cook onion in 3 tablespoons butter until tender. Stir in flour, tarragon, and pepper. Add milk, cook and stir until thickened and bubbly. Stir about half of mixture into eggs; return all to saucepan. Stir in spinach and cheeses. Set aside. Unfold phyllo dough; remove one sheet. Cover remaining phyllo dough with damp towel while working. Brush the one phyllo dough sheet lightly with some of the 1/2 cup butter. Place one end of the folded sheet in the center of a 12-14 inch pizza pan, extending the other end over the side of the pan. Repeat this with phyllo and butter and arrange strips in spoke fashion evenly around the pan. Spread the filling in an 8-inch circle in the center of phyllo dough. Starting with the last phyllo strip, lift the extended end and twist it and then coil it to center so spinach mixture (it will look like a rosette). Lightly press it down. Repeat this all the way around. Drizzle with any remaining butter. Bake in a degree oven for 35 to 40 minutes or until top is golden brown. Serve warm and cut like a pizza wedge.

Capsicums and Mushrooms

The following ingredients are for one pizza,
Tomato pizza base sauce
6 oz. shredded Mozzarella cheese
1/2 small capsicum sliced and cut into smaller pieces
4 mushrooms sliced and cut into smaller pieces
5 black olives stoned and cut into quarters
1 teaspoon or more oregano
Preheat the oven to 255° Celsius.
Grease a rectangular 15 " X 11" baking sheet or a standard 14" pizza pan with olive oil, flatten the dough using your fingers or a rolling pin. Spread a single serve of pizza base sauce on the pizza dough.
Top with sliced mushrooms diced capsicum and olive pieces. Sprinkle with cheese.Bake 15-20 minutes, or until topping and crust are lightly browned.

Hawaiian Pizza

The following ingredients are for one pizza
Tomato pizza base sauce
3/4 cup shredded Mozzarella cheese
1/2 can sliced pineapple
3/4 cup. diced bacon
1/2 sm. green capsicum cut into rings
Preheat the oven to 255°Celsius.
Grease a rectangular 15 " X 11" baking sheet or a standard 14" pizza pan with olive oil, flatten the dough using your fingers or a rolling pin.
Spread a single serve of pizza base sauce on the pizza dough. Top with pineapple, bacon and green pepper rings. Sprinkle with cheese.
Bake 15-20 minutes, or until topping and crust are lightly browned.

Marinara Pizza

The following ingredients are for one pizza
5 tbsp. chopped garlic
1 tbsp extra virgin olive oil
1/2 tsp. dry oregano
fresh basil leaves (optional)
Preheat the oven to 255° Celsius.
Grease a rectangular 15 " X 11" baking sheet or a standard 14" pizza pan with olive oil, flatten the dough using your fingers or a rolling pin. An Italian pizza crust should be nice and thin. Spread a double serve of pizza base sauce on the pizza dough.
Bake the pizza for 10-15 minutes until almost cooked, remove from the oven to add ingredients. Sprinkle the pizza with the garlic and the oregano. Add the remaining tablespoon of oil to keep the garlic soft. Cook the pizza for another 5 minutes but be careful not to burn the garlic, otherwise it will taste bitter.
Serve with fresh basil leaves on top (optional).

Tomato Pizza Base Sauce

will cover 2 Pizzas or 1 Marinara Pizza
2 cups chopped canned tomatoes
2 Tbsp. tomato juice
2 Tbsp. extra virgin olive oil
1/2 tsp. salt
Combine the tomatoes with all other ingrediedients
Spread the sauce over the uncooked pizza base.
Top as required.

Pizza Dough

(makes 3-4 medium size pizza bases)
4 cups unbleached bread flour
1.75 cups water (approximately)
1 teaspoon salt
1 teaspoon yeast (or 1 cup of leaven for sour dough)
Mix flour, yeast and salt in a suitable bowl. Add the water gradually and mix with a strong spoon. Increase or decrease the water according to desired dough consistency.Knead the dough, then cover it and let it rise until double in size.
Divide the dough into 3 or 4 pieces (about the size of a tennis ball). Shape the pieces into balls, place them on a floured board, cover them and let them rest for a few minutes.
Roll out the pieces on a floured board to a thickness of about 5mm and place them onto greased pizza trays. Cover them and let them rest for a few minutes before adding the toppings.