Purslane Pizza


  1. Mix together flour, sugar, salt and yeast in a large bowl,

  2. Make a cavity in the center and add the olive oil,

  3. Now start adding the water slowly while mixing with your hands (you may not need all of it), then knead until you get a non-sticky dough,

  4. Cover the dough with kitchen towel and let it rest for 40 mins somewhere warm,

  5. In the meantime, finely chop the purslane and sauté in 3 tablespoons of vegetable oil until it absorbs all the water it initially releases,

  6. Let it cool down and stir in both types of cheese,

  7. Roll the risen dough out on a floured surface into a 25 cm circle

  8. Place the dough on a greased baking sheet lined with parchment,

  9. Brush the dough with 1 tablespoon of olive oil,

  10. Place the purslane mixture evenly on top leaving 1/2 cm gap from the sides,

  11. Bake at 190 degrees celsius preheated oven,

  12. Bake until the cheeses melt and start turning golden brown


For the crust:

  • 2 cups flour

  • 3/4 -1 cup water

  • 2 teaspoons rapid rise yeast

  • 2 teaspoons salt

  • 2 teaspoons sugar

  • 1 tablespoon olive oil


  • 2 small bunches of purslane

  • 1 crumbled feta cheese

  • 1,5 cups grated cheddar cheese

  • 3 tablespoons vegetable oil

  • 1 tablespoon olive oil