• Preheat the oven

Prepare Your Dough

• Stretch/roll out the pizza dough to make a pizza ~12 inches in diameter
• If you use a pizza pan, add thin coat of olive oil.
• If using a pizza peel, flour the peel so the dough won't stick.

Prepare the Ingredients

• Have all of your toppings ready to apply. Drain, pit, and slice your olives and combine in a bowl.

Prepare the pizza

• Place the dough on the peel or pan. You may need to straighten the edges with your fingers.
• Distribute your Greektown seasoning evenly over the pizza leaving about 1" of the outside edge without.
• Pour the olive oil onto the center of your pizza dough.
• Use a brush to spread the olive oil evenly across the entire pizza and evenly distributing both the oil and the seasoning.
• Sprinkle the olive mix and any other toppings you've chosen (such as artichoke hearts, anchovy bits, and/or feta cheese) evenly over the dough. If you are adding a leafy green (like spinach or basil), put that aside until the pizza is cooked.

Cooking Time: Pizza in an Indoor Oven

• Cook at 450°F on a pizza pan or cookie sheet
• 7 minutes, then rotate
• 7 minutes, then use a spatula to transfer the pizza to the pizza stone
• The top of the pizza should already be browning, in which case turn the oven off.
• Leave in oven for 5 extra minutes (on a pizza stone if you have one)
• Remove and rest for 5 minutes before cutting and eat immediately.

Cooking Time: Outdoor Pizza Oven

• Cook at >650°F (unless the crust is very thin, in which case ~900ºF)
• 6-8 minutes
• Rotate a quarter turn 4 times.
• Remove and rest for 3 minutes.
• If you are going to add leafy greens (like spinach or basil) add that to the top now. You can use whole leaves or cut into smaller sections.
• Cut then serve immediately.