Greek Pizza

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and finely chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and thinly slice the onion. Cut off and discard the bottom inch of the broccolini stalks; roughly chop. Quarter and deseed the lemon. Pick the oregano leaves off the stems; discard the stems.

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add half the garlic and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the tomato sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened. Remove from heat and season with salt and pepper to taste.

Lightly oil a large sheet pan. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Evenly spread the sauce onto the prepared dough, leaving a 1-inch border around the edges (you may have extra sauce). Rinse and wipe out the pan.

Evenly top the sauce with the mozzarella cheese (tearing into small pieces just before adding), olives, feta cheese and as much of the onion as you’d like (you may have extra onion); season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the mozzarella cheese has melted and the crust is golden brown. Remove from the oven and let stand for 2 minutes.

While the pizza bakes, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccolini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly softened. Add the remaining garlic; cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add ½ cup of water; cook, stirring occasionally, 5 to 7 minutes, or until the water has cooked off. Transfer to a large bowl. Add the yogurt and the juice of 2 lemon wedges; toss to coat. Season with salt and pepper to taste and transfer to a serving dish.

Just before serving, in a medium bowl, combine the arugula and the juice of the remaining lemon wedges. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Evenly top the baked pizza with the dressed arugula and oregano. Serve with the broccolini salad on the side. Enjoy!