Topping recipe

Cast Iron Greek

Name: Cast Iron Greek (topping recipe)
Yield: 1 pan
Cuisine: American
Ingredients: 100g Extra-virgin olive oil (scant ½ cup); 9g Garlic cloves, thinly sliced (3 cloves); 2g Fine sea salt (½ tsp); 1g Red pepper flakes (a pinch); 150g Low-moisture whole-milk mozzarella (about 5 oz, grated (1½ cups)); 60g Feta (about 2 oz, crumbled (½ cup)); 40g Baby spinach, wilted and squeezed dry (2 big handfuls raw); 30g Kalamata olives, pitted and halved (10–12 olives); 25g Red onion, thinly sliced (¼ small onion); 1g Dried oregano (½ tsp); 10g Lemon (squeeze) (¼ lemon); 5g Extra-virgin olive oil (drizzle) (1 tsp)

Garlic oil, Low-moisture whole-milk mozzarella, Feta, Baby spinach, wilted and squeezed dry, Lemon. Scaled for 1 pan.

1 panCast Iron Pan10"Garlic oil

Build each pan

After the dough is shaped

1pan

Skillet size

base

Garlic oil

1½ Tbsp20 g

Cheese

Low-moisture whole-milk mozzarella

about 5 oz, grated (1½ cups)150 g

Cheese

Feta

about 2 oz, crumbled (½ cup)60 g

Toppings

Baby spinach, wilted and squeezed dry

2 big handfuls raw40 g

Kalamata olives, pitted and halved

10–12 olives30 g

Red onion, thinly sliced

¼ small onion25 g

Dried oregano

½ tsp1 g

Finishing

Lemon (squeeze)

¼ lemon10 g

Extra-virgin olive oil (drizzle)

1 tsp5 g

Make the base

Scaled for 1 pan · 1 batch · Base recipe →

Warm the oil and garlic in a small pan over the lowest heat until the slices barely fizz, about 5 min — pull it before they colour, or the whole batch turns bitter. Stir in the salt and the pepper flakes if you're using them, and let it cool. Brush it on thin; a white pie wants a sheen, not a puddle. Keeps refrigerated 1 week.

Extra-virgin olive oil

scant ½ cup100 g

Garlic cloves, thinly slicedAbout 3 cloves

3 cloves9 g

Fine sea salt

½ tsp2 g

Red pepper flakesOptional

a pinch1 g

Put it together

Once the sauce is made, for each pan

BeforeBrush the garlic oil over the dough, then scatter the mozzarella and push it to the skillet wall.
BeforeScatter the spinach, olives and onion, then crumble the feta over and dust with oregano.
AfterFree the rim, squeeze the lemon over the top, and drizzle with oil.

Shopping list

For 1 pan

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Low-moisture whole-milk mozzarella150 g

Feta60 g

Baby spinach, wilted and squeezed dry40 g

Kalamata olives, pitted and halved30 g

Red onion, thinly sliced25 g

Dried oregano1 g

Lemon10 g

Extra-virgin olive oil5 g

Pair with

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