In a large bowl, put the ingredients of the dough and some salt and start kneading (from the yeast, dissolve only a small part of it).
Keep kneading while adding flour, until the dough becomes pliable and loosens by the hand (we don’t want it to be sticky).
When ready, cover it with a towel and let it rest in a warm place (e.g. inside the switched off oven).
Mix the tomato juice with a fresh grated tomato and sprinkle with salt and pepper.
Roll out the dough with a rolling pin.
With a brush, grease a baking tray with Horio Koroneiki variety. Lay the dough over and apply the tomato sauce with a spoon.
Add Horio feta cheese (or Horio light white cheese) grated by hand, the peppers chopped, the olives cut in pieces and the tomatoes cut in slices. Finally, add the Horio graviera cheese, grated.
Cook in the oven for 20 -30 minutes, at 250C, until pizza gets golden brown.
300 gr. grated Horio graviera cheese300 gr. Horio Feta cheese or Horio light white cheese3 medium sized tomatoes1 green pepper1 red pepper1 cup Kalamata olives2 tblsp Horio Koroneiki variety1 cup tomato juice
For the dough
2 cups lukewarm milk½ sachet of yeast½ tea spoon salt2 tblsp Horio Koroneiki varietyflour (as much needed)
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