• 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. Break or cut the anchovies into halves or thirds.

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 olives, artichoke hearts, anchovy bits, and feta cheese evenly over the dough. (Do NOT add the spinach).

  If there is leftover olive oil from the artichoke hearts and anchovies, you may choose to add a little more oil drizzled over the top or keep it as a dip for the crust after.

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.
• Add the spinach to the top. You can use whole leaves or cut into smaller sections.
• Cut then serve immediately.