Ingredients

for the dough
1 1/3 cups all-purpose flour
1/2 tsp. sugar
1/2 tsp. salt
1 tsp. dry yeast
2 Tbsp. olive oil
3/4 cup warm water (85° to 115° F)

for the topping
1 Tbsp. white wine
2 Tbsp. heavy cream
3.5oz traditional MEVGAL Kasseri, shredded
3.5oz MEVGAL Manouri, shredded

Thin crust pizza with MEVGAL Manouri cheese and traditional MEVGAL Kasseri cheese

Melt the yeast in 3 Tbsp. of warm water, sugar and salt. Add the flour and knead hard, adding the rest of the water slowly. Let sit for about 5 minutes.

If the dough does not ball up because it’s too dry, add water, one tablespoon at a time, until it does. If your mixture is too buttery, add flour, one tablespoon at a time.

Once the dough is balled up, place the ball on a floured board and knead for about a minute. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise. After about 45 minutes the dough should have about doubled in size.

Roll out the dough in a shallow baking pan and bake it for 10 minutes at 360˚ F.

In a bowl, mix all the toppings and sprinkle them on top of the dough and put it in the oven. Bake until the cheeses melt and get a golden brown crust.