Mini pizza
Feta zaganaki
- 250 GRAM FLOUR
- 1 TSP YEAST
- 1 TSP SALT
- 2 TBSP OLIVE OIL
- 2 CUPS TOMATO SAUCE
- 2 TOMATOES, chopped
- 1 ONION, chopped
- 8 EGGS
- SOME BASIL LEAVES
- 200 GRAM FETA, sliced
- 3 TOMATOES, sliced
- 6 TBSP OLIVE OIL
- BLACK PEPPER, freshly milled
- HANDFUL OREGANO, cut
Knead the flour with the salt, the yeast, the olive oil and an ample half cup of water for 5 minutes, allow to rise for 1 hour. Divide the dough in 8 portions and roll the portions out to thin circles. Distribute the tomato sauce over the pizzas and sprinkle the tomato and onion on top. Bake them 7 minutes at 200 degrees Celsius. I the meantime, fry the eggs 3 minutes. Put them on the pizzas and bake 5 minutes more. Decorate with basil leaves (I used rucola).
Arrange the tomato slices in an oven dish and put a slice of feta on top of each. Sprinkle first with oregano and pepper, then with olive oil. Bake in the oven at 180 degrees Celsius for about 15 minutes. Serve with dried tomato bread.
Feta originally came from Greece and this is a Greek recipe. On the 25th of March 1821, Greece stood up against Turkey under the motto "Freedom or death". Click on culinary calendar for more links between cooking and celebration.
Click
for Worldcook's recipe page