- 2 Cups hot water
- 2 Tablespoons sugar
- 4 Cups bread flour
- 2 Cups whole-wheat flour
- 1 Tablespoon salt
- 1 Tablespoon olive oil, plus more for greasing
- Half 15-ounce jar of Alfredo sauce
- 1 Cup shredded mozzarella cheese
- Greek toppings, such as roasted chicken, sliced red onion, julienned spinach leaves, pepperoncini slices, sliced Kalamata olives
- 1/2-1 Cup crumbled feta cheese
- 2 Tablespoons yeast
Preheat the oven to 400 degrees.
In a large mixing bowl stir together the hot water and the yeast and leave in a warm place until foam covers the surface. While the yeast is blooming, lightly grease two 10-by-15-inch rimless cookie pans with olive oil and set aside. Add the bread flour, wheat flour, salt, and the olive oil to the yeast mixture and knead until a smooth dough is formed. Divide the dough in 1/2 and each 1/2 into thirds. Make a pi symbol (π) and place one on each baking pan.
Flatten the dough with your hands and let the dough rise until you can make a dent in it and it doesn't puff back up. Divide the Alfredo sauce evenly on top of each dough and sprinkle the Mozzarella cheese on. Add the Greek toppings, and finish wtih the crumbled feta.
Bake for 20 minutes or until the edges are golden brown and the cheese has melted.
Serve with a salad of sliced cucumbers, pepperoncini, mushrooms, spinach, sliced red onion, Kalmata olives, and tomatoes dressed lightly with Greek salad dressing.