My Big Fat Greek Pie
This pie pretty much happened because we got really hungry during a styling/shooting session for a batch of our sweet pies. Pizza seemed like an obvious/productive choice. So Sarah popped out back a snipped a bunch of fresh herbs from her garden (because she’ fresh to death)–pesto happened, a grocery run happened, then this happened.
And everyone lived happily ever after.
My Big Fat Greek Pie
1 cup whole Greek yogurt
3 tablespoons chopped fresh dill
11/4 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/2 teaspoon grated lemon rind
11/2 tablespoons fresh lemon juice, divided
1 medium English cucumber, peeled
3 cloves garlic, divided
1/4 cup plus 3 teaspoons olive oil, divided
1 pound ground lamb
1/3 cup diced onion
1/2 teaspoon chopped fresh oregano
1/8 teaspoon crushed red pepper
1 cup fresh mint leaves, lightly packed
1/2 cup roasted, shelled pistachios
2 medium tomatoes, sliced
4 ounces feta cheese, crumbled
1 pound fresh pizza dough, at room temperature
2. To make the tzatziki sauce, combine yogurt, dill, 1/4 teaspoon salt, black pepper, rind, and 1/2 tablespoon lemon juice in a medium bowl, stirring with a whisk. Finely grate cucumber; discard core. Place grated cucumber in a strainer lined with cheesecloth; gently press to release liquids. Allow grated cucumber to drain 5 minutes. While cucumber drains, finely mince 2 garlic cloves. Add cucumber and minced garlic to yogurt mixture; stir to combine. Set aside.
3. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add lamb to pan, stirring with a wooden spatula to break up meat. Stir in onions, oregano, red pepper, and 3/4 teaspoon salt. Cook, stirring constantly, 2 to 3 minutes or until browned. Remove from heat; drain meat. Set aside.
4. To make the pesto, combine mint, pistachios, 1/4 cup olive oil, remaining 1 tablespoon lemon juice, remaining 1/4 teaspoon salt, and remaining garlic clove in the bowl of a food processor; process until combined. Scrape mixture into a bowl, using a rubber spatula. Add 2 tablespoons tzatziki sauce to pesto, stirring to combine.
5. Lightly flour a large sheet of parchment paper. Working on the parchment paper, spread the dough into a large circle or rectangle. Starting from the center and working outwards, spread pesto dough, leaving a 1-inch border for crust. Sprinkle lamb evenly over pesto. Arrange tomato slices over lamb. Sprinkle feta evenly over tomatoes. Drizzle pizza evenly with remaining 2 teaspoons olive oil. Slide parchment onto a pizza peel, then onto stone in oven. Bake 12 to 15 minutes, or until crust is golden and cheese begins to melt. Drizzle pizza with 2 to 3 tablespoons tzatziki. Use remaining tzatziki for dipping crust.