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30 minutes before cooking, remove pizza dough from fridge* and preheat oven to 450˚ F. Place dough on a lightly floured surface. Using a rolling pin (or wine bottle), roll into a circle 12”-14” in diameter. Larger families can make two or more pizzas. You can also make individual pizzas! Place dough on a lightly oiled baking sheet (or pizza stone). Spread the pizza sauce evenly over the top, leaving a ½“ border around the edge. If you prefer a more golden crust, lightly brush olive oil around the edge.
Drain the mozzarella and slice into ¼” slices. Evenly sprinkle half of the shredded mozzarella over the sauce, followed by the pepperoni or veggie toppings (optional), then sprinkle the rest of the mozzarella on top, followed by the sliced mozzarella. Tear the basil into pieces and sprinkle over the top. If you like a stronger basil flavor, you can sprinkle the basil on the pizza after it comes out of the oven. Place pizza into the oven and cook for 18-20 minutes, or until the edges are golden.
While the pizza is cooking, place the Greek salad mix into a large bowl. Slice the tomatoes and the olives in half. Halve the cucumber lengthwise, then slice each half into ¼” thick half moons. Add everything to the salad.
Shake the vinaigrette well, pour it over the salad and gently toss to combine. Crumble or cut the feta cheese and sprinkle it over the top. Season lightly with a touch of salt, if desired.
Cut pie into 8 slices (or more) and serve with the Greek salad.
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