Chef Alissa Cohen's Raw Greek Pizza Recipe
Redolent with Mediterranean flavors and sage, a favorite Greek herb. Sage leaves can be crisped in the dehydrator by laying them out on a mesh rash, then topping them with another mesh rack so they don’t blow around. Dehydrate for 24 hours and store in a covered container on the countertop for up to a week. The same method can be used for drying any fresh herbs.
- 1/2 cup Quick Cheese
- 2 Pizza Crusts
- 2 cups spinach leaves
- Sea salt
- Extra-virgin olive oil
- 1 large tomato, thinly sliced
- 1/2 small red onion, thinly sliced
- 8 black olives, pitted and minced
- 1 tablespoon crisp sage leaves
- Pinch of crushed red pepper flakes
Spread the cheese over the crusts. Toss the spinach with a pinch of salt and splash of olive oil. Arrange the spinach on the pizzas, followed by the tomato, onion, and olives. Add the sage leaves, a pinch of sea salt, the red pepper flakes, and a drizzle of olive oil.
Place the pizzas on dehydrator racks and dehydrate for 2 hours. Serve immediately.