Bottomless Pie

Opposites attract.  In this case we are talking about pizza toppings.  Although both of these toppings are found in abundance in the Mediterrenean, I was surprised by the harmonious combination of sweet red grapes and salty kalamata olives.  They complement each other beautifully!  We discovered the perfect pair when we cooked the roast chicken recipe in Smitten Kitchen's cookbook.  Nothing beats a meal with sweet and savory flavors.  Mmmmm.  There is no better combo.  You always feel complete by the end of your meal.

Dough

(recipe adapted from The Silver Spoon)

1 1/4 cups flour 

2 1/2 tsp. active dry yeast

1 cup water

3/4 tsp. salt

olive oil for brushing

   The Silver Spoon recommends using 00 flour, but I used bread flour because it's what we had on hand. I felt the consistency of this dough was easier to work with and had more gluten production probably because we usually use half the amount of yeast.  

   Mix all dry ingredients together then mix in water and knead for 10 minutes.  My wimpy arms only lasted about two minutes...so if you have some nice biceps I suggest going for the full 10 minutes to increase gluten production or use your luxurious kitchen aid mixer for 5 minutes.  (I can't wait to add that to the registry!!!)

Ingredients 

2-3 Tbsps. tahini

1 Tbsp. sunflower seeds

8 red grapes cut in half

8 kalamata olives minced

3 sprigs of fresh oregano

1 Tbsp. zatar

mozzarella & pecorino

olive oil

salt and pepper

  Smear tahini onto the surface of the pie.  Then add rest of the toppings and bake for 7 minutes in the oven at 550 or higher if possible.  Season with a little salt (those olives be salty!), some pepper and a drizzle of olive oil.  Mangia mangia!