Who doesn't love pizza? Like sandwiches, pizza can be a canvas for a zillion flavor combination. So, while surveying my haul after a trip to the farmers market along with the herbs in my garden patch, I decided to try a Greek version. All of the classic Greek flavors are evident here; fresh oregano, Greek yogurt, red onion, Mediterranean olives, diced tomatoes, Feta cheese, garlic scapes (or cloves), baby kale (not Greek but definitely a good addition), olive oil, and a bit of Parmesan to finish. The first crispy bite leads to in-your-face flavor, which leads to many more bites! Having frozen pizza dough in the freezer at all times makes satisfying pizza cravings a snap, just saying!

1/2 or 1 full batch of Favorite Pizza Dough, depending on the thickness of the pizza crust you prefer

2 Tablespoons olive oil

1/3 cup chopped garlic scapes (green shoots that carry the blossoms), or 4 cloves of garlic, finely minced

2 cup thinly-sliced red onion

2 cups julienne baby kale, tough stems removed (spinach can be substituted)

1/3 cup plain Greek yogurt (or sour cream)

1 Tablespoon finely-minced fresh oregano

Pinch of salt

1 cup diced, seeded ripe tomatoes

1/3 cup thinly-sliced Kalamata or Mediterranean olives

4 ounces Feta cheese, diced

2 ounces shredded Parmesan cheese

Preheat the oven to 500-degrees.

Heat the olive oil in a skillet over medium heat. Add the garlic scapes and cook until they begin to soften. Add the red onion and kale, and add the chopped garlic if using. Cook, stirring occasionally, until the onion and kale are soft. Remove from the heat and set aside.

Combine the yogurt or sour cream, oregano, and pinch of salt until evenly combined.

Shape the pizza dough into the desired shape, according to the crust recipe. Spread the yogurt mixture over the crust. Top with the sauteed vegetables. Add the tomatoes, olives, Feat and top with the Parmesan.

Bake for 15 minutes, check, then continue until the pizza is browned all over.

Remove from the oven, let rest for about 5 minutes before cutting. Enjoy!!

***Pizza made with my Favorite Pizza Crust***

Pizza! Who doesn't love it, and I would categorize it as a go-to meal in any situation, wouldn't you? Great pizza begins with the crust; crispy outside, sturdy enough to handle lots of toppings, yet tender inside with great flavor. This dough can be mixed, allowed to rise, then refrigerated for up to 24 hours to use later. I often freeze half of the dough to use later; just defrost in the refrigerator for about 8 hours. I use this recipe for all of my pizzas, including the Breakfast Pizza from the November edition. (Adapted from a King Arthur Flour recipe.)

Equipment needed: Kitchen Scale Stand mixer Pizza pans

This recipe makes: 2-1/2" thick 14-inch round pizzas, 2-3/4" thick 12-inch pizzas, 1-3/4" thick Half-sheet pan Sicilian-style pizza, or 1-1 1/2" thick 9X13" pan pizza

2 teaspoons instant yeast

8 ounces warm water

7/8 ounce olive oil

13 ounces unbleached all-purpose flour (plus extra for sprinkling and adding as needed)

1 1/4 teaspoons salt

Combine all of the ingredients in the bowl of a stand mixer, using a kitchen scale, hitting the tare button after each addition so that the next ingredient can be weighed. Mix with paddle attachment until mostly combined, then switch to the dough hook and mix for about 4-5 minutes on low speed, adding a bit of flour if needed so that the dough cleans the sides of the bowl. The dough will still be a bit rough and not satiny smooth; that is what you want.

Lightly grease a large bowl, add the dough and turn it over to grease the top. Cover the bowl with a towel and allow it to rise till it's very puffy, 60-90 minutes.

(To make pizza later, place the dough in a large, greased container with a lid. Let it rise for 45 minutes, then refrigerate for 4 and up to 24 hours, or freeze. Defrost overnight if frozen before using. Allow refrigerated dough to warm and rise for 2-3 hours before shaping.)

Decide what size, shape, and thickness the pizza will be, then shape roughly. Cover the dough and allow it to rest for about 15 minutes.

Meanwhile lightly spray the pans with non-stick spray (to prevent sticking), then coat lightly with olive oil (for flavor). Place the dough in the pan(s) and press and stretch the dough over the pan. If the dough starts to shrink back, just walk away for 10-15 minutes, covering the dough so it won't dry out. Finish patting out the dough to fit the pan. Cover and let the dough rise until it's puffy, about an hour to 90 minutes.)

Toward the end of the rise, preheat the oven to 450-degrees. Bake the pizza crust(s) until it looks and feels set on top, and is just beginning to brown around the edge of the crust, but is still pale. (Baking time will depend on the thickness of the crust.)

(The crust(s) can be cooled completely on a rack at this point, wrapped in plastic, and stored at room temperature for use up to two days later. The par-baked crusts can also be frozen for up to a month).

To bake immediately, arrange toppings over the crust and bake on the upper rack of the oven for an additional 10-15 minutes, or until the crust is nicely browned and the cheese is melted. Move the pizza to the lower rack if the top is browning too quickly. Both the top and bottom of the crust should be browned. Let sit for 5 minutes before cutting.