Greek Veggie Pizza

1/2 Pkge Cream Cheese - softened
6 Cloves Fresh Garlic - minced (I use 12)
1 Tbsp Dry Oregano - rubbed
1 Ball Mozzarella Cheese - baseball size - sliced 1/8" thick
1/2 Cup Feta Cheese - crumbled
1/4 Med. Red Onion - sliced thinly
1/2 Red, Yellow or Green Sweet Bell Pepper - sliced thinly
12 Greek Colomatta Olives - pitted and halved
3 Ripe Rome Tomatoes - slice thinly
Cracked black Pepper to taste

1 Pizza Dough - Pillsbury Pizza Dough works fine if you don't have time to make a dough.

If you have time to make a fresh dough try The Naked Whiz's Bread Machine Pizza Dough, it's a good one.

SAUCE

Put the garlic in a food processor and mince. Add the cream cheese to the food processor in three equal portions and blend with the garlic. Add the rubbed oregano to the garlic cream cheese mixture and pulse to combine. This is enough sauce for one 15" pie.

BUILD THE PIE

Prepare your pizza peel with a coating of cornmeal, the cornmeal acts like ball bearings allowing the pizza to slide off onto the pizza stone. Place the dough on the peel. Spread the sauce evenly on the dough, I use a small rubber spatchala. Crack the black pepper over the sauce to taste. Place the Roma tomatoes evenly on the pie. Next add the onions and bell peppers, then the crumbled feta cheese, then the colomatta olives and finally place the sliced mozzarella on top.

PREPARE FOR THE BAKE

If you are using  Big Green Egg or Primo and are new to baking pizza on your ceramic cooker there are a couple of ways to set up for this cook. the object here is to get your pizza stone above the edge of the cooker. This allows you to load and unload the pie easily.

1. If you own a plate setter and you have started your lump, place the plate setter legs down on the grill and preheat your Big Green Egg or Primo Komado / Oval to 450 to 500 degrees and stabilize. Plate setters are available at your ceramic dealer.

2. If you don't have a plate setter you can use four fire brick and an additional 18" grill to elevate the pizza stone. Use two fire bricks standing on their long edge one on each side to rest the additional grill on. Lay two additional fire bricks flat under the upper grill creating an indirect cooking setup. This can be unstable so be careful loading and unloading your pie. Preheat your Big Green Egg or Primo Komado / Oval to 450 to 500 degrees and stabilize.

3. Set your oven on 450 and let it come up to temp.

For some great directions on setup see Tim M's BBQ cooking area.

BAKE THE PIE

Place the pizza stone in the cooker or in the oven. Allow the stone to preheat for 6 to 8 minutes. Put a little cornmeal on the stone and place the pie on the preheated stone, bake for 8 to 12 minutes depending on temp. Check the crust for even browning, rotate stone if necessary to evenly bake the crust. Remove the pie when the crust has browned nicely.

Visit The Naked Whiz for more great stuff.

A note on pizza peels. If you make a lot of pizzas, you know what it's like to have a pie stick to your peel, It's a nightmare. When you try to shake a loaded pizza off the peel and the ingredients go every where. If this has happened to you and you're tired of it try a Super Peel. You will never have a problem moving, transporting or transferring a pie from the cutting board to the pizza stone again. I have had mine for a while now and could not do without it. It's a wonderful thing.