Ryan's Greek Pizza

Ryan makes the BEST Greek pizza!! He made some last week and I want him to put his recipe on here- But for now, here are some pictures:

Here's the recipe finally (3 years later! 6/17/16)

Dough:
2 and 1/2 teaspoons yeast
1 teaspoon sugar
1 c warm water
2 Tbsp olive oil
1 tsp salt
3 and 1/4 to 3 and 1/4 cups flour - a mix of wheat and white

Combine the yeast, sugar and water. Let sand for 10 min. or until foamy. Stir in olive oil and salt. Add 3 cups of flour and blend well. Add enough extra flour so it doesn't stick. Turn dough out of bowl and knead for 6 to 8 min until smooth and elastic.

Put dough in oiled bowl and turn twice to coat. Cover the bowl with plastic wrap and a kitchen towel. Set in a warm place and allow to rise for 1 1/2 hours or until it has doubled in bulk.

Punch down and divide in half (or thirds if you want thinner crust). Roll or stretch each piece to 13 to 14 inch circle.

Topping: (for 1 pizza)

10 oz package of fresh spinach
1/4 c water
2 Tbsp olive oil
2 cloves garlic, minced
1/4 c finely chopped red onion
1/8 tsp black pepper
salt to taste

1/2 c sliced pitted brine cured black olives ( or whatever amount looks good)
1/2 c sliced pitted brine cured green olives
1/4 pound feta cheese, crumbled (about 1 cup)

Wash the spinach and pull of thicker stems. Put the water and spinach in a large pot and cook over medium-high heat, covered, until spinach wilts, about 6 min. Drain excess liquid from pan. With cover off, cook and stir for 2 mins to allow some of the moisture to evaporate. Add olive oil, garlic, onion and pepper to spinach. Cook and stir over medium heat for 4 minutes. Add salt to taste.

Press and form a 1/2 inch border around the crust. Spread spinach mix evenly over the crust up to the border. Sprinkle the olives evenly over the spinach. Sprinkle the feta cheese over the pizza. (we put the feta on first so you can see the olives.)

Bake on the bottom rack of a preheated oven 450 to 500 degrees for 10 to 15 minutes or until the crust is golden brown.