Simple Greek Pizza

I love pizza. I’ve been known to eat it for breakfast and, in my mind, you can never go wrong with pizza. I’m pretty much a purist, though. I don’t like a lot of crazy toppings on my pizza. No pineapple, Buffalo chicken, dill pickles, corn, fried eggs, sardines, or shrimp. Not for me.

However, this Greek Pizza recipe rated high on my list for its delicious pizza topping combos. Even though it’s called Greek Pizza, it still has a touch of Italian with its crushed tomatoes and mozzarella cheese.

There are a lot of ingredients on it but they can all be sliced, cut and chopped in a matter of minutes using Cutco knives, like the Trimmer and 7" Santoku.

To chop the basil, stack the leaves on top of each other and cut with a 7" Santoku or 7-5/8" Petite Chef.

It smelled so good while it was baking, I couldn’t wait to get it out of the oven so I could taste it. I used the Pizza Cutter to cleanly slice it from its top layer of melted cheese down through the crispy crust.

This pizza rated two thumbs up from everyone who tasted it, with the exception of one coworker who doesn’t like olives of any kind. She carefully inspected a piece and removed the olives so she could try it and in the end, like it.

Fresh from the oven homemade pizza is better than take-out any day. Even better, you can make it exactly the way you want and have it any time you want – even for breakfast.