The Leonidas

Leonida's Pizza, ShepherdCourtesy of Mike Shepherd
600 Downtown, Bellefontaine, OH

17 ounce dough ball
2 ounces extra-virgin olive oil
8 ounces whole milk mozzarella cheese
3 ounces artichoke hearts
1½ ounces baby spinach
3 ounces black olives
3 ounces kalamata olives
3 ounces roasted red peppers
1½ ounces Feta cheese

Hand stretch dough to 14 inches in diameter. Lightly brush olive oil over the crust up to but not over the edges. Spread out the mozzarella cheese evenly over the crust and follow with all of the toppings. Pay special attention to fully drain any canned or prepared product. Bake until golden brown.

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