GREEK PIZZA
Make and share this Greek Pizza recipe from Food.com.
Provided by Gaelige Coinnaigh
Categories Greek
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Puree ingredients for garlic sauce in a blender and store in a small covered jar.
- Top dough crust with garlic sauce, mozzarella cheese, feta cheese, olives, pepperoncini, onion, mushrooms, and oregano. Drizzle with oil.
- Bake in preheated 500° F oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese is bubbly.
- Remove from oven and cool on a wire rack for 2-3 minutes before cutting into wedges and serving.
Nutrition Facts : Calories 176.8, Fat 13.4, SaturatedFat 6.5, Cholesterol 35.8, Sodium 1025, Carbohydrate 5.6, Fiber 1.1, Sugar 3.1, Protein 9.2
GREEK PIZZA
A light and flavorful pizza featuring feta, tomatoes, and spinach. I like to use a homemade whole wheat crust, rolled thin.
Provided by ESTEPHAN
Categories Main Dish Recipes Pizza Recipes
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). If using a pizza stone, place in oven to preheat.
- Heat 1 tablespoon olive oil in a large skillet; cook and stir onion and garlic until tender, about 5 minutes. Add spinach and continue to cook and stir until all liquid has evaporated, 5 to 7 minutes. Remove from heat and season with basil, lemon juice, oregano, and pepper. Allow mixture to cool slightly.
- Unroll pizza dough on preheated pizza stone or a large baking sheet and brush with remaining 1 tablespoon olive oil. Spread spinach mixture over dough, leaving a small border at the edge of the pizza crust. Top with 1 cup mozzarella cheese.
- Press tomato slices into seasoned bread crumbs until coated; arrange tomatoes over pizza. Spread remaining 1 cup mozzarella cheese and feta cheese over tomatoes.
- Bake in preheated oven until pizza crust is golden brown and cheese is melted, about 15 minutes.
Nutrition Facts : Calories 609.4 calories, Carbohydrate 63.1 g, Cholesterol 61.3 mg, Fat 26.2 g, Fiber 4.1 g, Protein 30 g, SaturatedFat 11 g, Sodium 1531.2 mg, Sugar 10 g
GREEK PIZZA
Provided by Giada De Laurentiis
Time 37m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the crust: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Dust a heavy baking sheet with cornmeal. Set aside.
- On a lightly floured work surface, roll out the dough into a 1/4-inch thick rectangle about 16 inches long and 8 inches wide. Transfer the dough to the prepared baking sheet.
- For the topping: In a large skillet, heat the oil over medium-high heat. Add the leeks and season with salt and pepper. Cook, stirring frequently until tender, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. In batches, add the spinach and cook until wilted, about 5 minutes. Remove the pan from the heat and add the feta cheese and mint. Season with salt and pepper, to taste.
- Using the tines of a fork, prick the surface of the dough all over. Spread the spinach mixture on top and dot with butter.
- Bake until the dough is golden and crunchy, 15 to 18 minutes. Cut into squares and serve.
INDIVIDUAL GREEK PITA PIZZAS
A quick, easy, and flavorful Mediterranean-style pizza, made with pita bread and topped with a lemon dressing.
Provided by Lela
Categories Main Dish Recipes Pizza Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix lemon juice, garlic powder, oregano, and basil in a bowl; whisk oil into lemon juice mixture until dressing is well blended. Brush about 1 tablespoon dressing over pita breads and arrange on baking sheet; reserve remaining dressing.
- Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella cheese and feta cheese.
- Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.
Nutrition Facts : Calories 726.8 calories, Carbohydrate 38.5 g, Cholesterol 51.5 mg, Fat 56.2 g, Fiber 3 g, Protein 19.4 g, SaturatedFat 14.5 g, Sodium 1369.8 mg, Sugar 3.4 g
THE GREEK PIZZA (CALIFORNIA PIZZA KITCHEN)
California Pizza Kitchen has had tremendous success with their Greek "salad" pizza. It combines all of the elements of a traditional Greek salad: creamy feta, sweet red onions, cucumbers and a tangy lemon-herb vinaigrette salad (minus the lettuce) and eaten with your hands. What could be better? Serving the Tzatziki Sauce on the side provides the perfect excuse for dipping your pizza.
Provided by gailanng
Categories Greek
Time 4h30m
Yield 1 9
Number Of Ingredients 37
Steps:
- Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450° F, at least 30 minutes.
- Roll and spread the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the topping measurements in half.
- Brush the dough with olive oil to within an inch of the edge, and spread the grated mozzarella to within 1/2 inch of the outer edge. Distribute the chicken over the cheese.
- Transfer the pizza(s) to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly.
- Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place the sauce in a squeeze bottle or syrup dispenser.
- Use the peel to remove the pizza from the oven. Slice as desired. Spoon the dressed salad over the pizza. Sprinkle with feta cheese, then drizzle with half the Tzatziki Sauce. Sprinkle with chopped parsley. Serve immediately, with the remaining sauce on the side.
- To Make Traditional Pizza Dough: In a small bowl, dissolve the yeast in the water (1 cup plus 1 tablespoon). Make sure the water is not too hot, as this will kill the yeast and prevent the dough from rising.
- If using a stand mixer, use the paddle because the dough hook will not mix this size batch efficiently. In the mixing bowl, combine the flour, sugar, salt, and 1 tablespoon of the olive oil and stir by hand just to distribute. Add the dissolved yeast and place the bowl and paddle on the mixer. Start mixing on the lowest speed to mix. Increase the speed slightly and mix for 2 to 3 minutes, until the dough is smooth and elastic. Do not over-knead, as this will build up too much gluten and make the dough difficult to shape. If using a food processor, be sure to use the plastic blade, the metal knife will cut through the gluten strands and keep the dough from developing any "body". Proceed as for the stand mixer making sure to stop kneading as soon as the dough forms a smooth ball. Over-kneading could overheat the dough because the mixing bowl is directly above the motor. If mixing by hand, place the dry ingredients in a 4 to 6 quart bowl, and stir to combine. Make a well in the middle and put the liquids, reserving 1 teaspoon of olive oil. Use a wooden spoon to combine the ingredients. Once all the flour is mixed in, turn the dough onto a lightly floured work surface and, with lightly oiled hands, knead the dough for 5 minutes. It should be smooth and elastic, but will still be slightly sticky.
- Place the remaining teaspoon of oil in a 1 quart mixing bowl and spread it with your fingertips. Place the dough ball in the bowl, move it around in the oil, then turn it over so that the oiled side is facing upward. Cover the bowl tightly with plastic wrap and allow the dough to rise until doubled in size, 1 1/2 to 2 hours.
- About 2 hours before you are ready to assemble your pizza, remove the dough form the refrigerator. If making individual pizzas, use a sharp knife to divide the dough into 2 or 4 equal portions.
- Roll each portion of dough into a round ball on a smooth, clean surface, making sure to seal any holes by pinching or rolling.
- Place the newly formed dough balls in a glass baking dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish with clear plastic wrap. Set aside at room temperature until the dough balls have doubled in size, about 2 hours. They should be smooth and puffy. Dress the pizza according to the recipe.
- For Grilled Greek Chicken: Place the chicken breasts between sheets of waxed or parchment paper and gently pound to a thickness of 1/2 inch. Do not pound them too thin; this is just to ensure that they will cook evenly.
- Combine the olive oil and seasonings in a large mixing bowl. Stir to mix. Add the chicken breasts to the bowl, one by one, turning each in the marinade. Place the chicken in the refrigerator for 10 to 20 minutes.
- If you have a hot grill available, grill the chicken for 3 to 4 minutes on each side. Do not overcook. If no grill is available, preheat the over to 350 degrees and bake the chicken, skin side up in a pan, for about 30 minutes. The internal temperature should be 165 degrees.
- Use the chicken immediately, as desired; or let it cool and refrigerate for up to 3 days.
- For The Greek Salad: Combine the cucumber, tomatoes, onion, and olives in a large mixing bowl. Whisk together the remaining ingredients in a small bowl and add to the vegetables. Stir well. Makes 3 cups.
- To Make The Tzatziki Sauce: Place all the ingredients in a blender or small food processor and process until smooth. This sauce will keep for up to 5 days in the refrigerator. Whisk before using. Makes 3/4 cups.
Nutrition Facts : Calories 3756.6, Fat 223.9, SaturatedFat 70.9, Cholesterol 1037.2, Sodium 6539.1, Carbohydrate 102.5, Fiber 10, Sugar 38.6, Protein 326.2
GREEK-STYLE PIZZA
Save yourself a trip to Greece and serve this appetizer pizza at your next party. To ensure a crisp and flaky crust, before assembling the pizza, drain the tomato slices on a paper towel to soak up any extra moisture. -Claire Torrice, Oswego, New York
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 18 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, melt butter. Transfer to a small bowl; add oil and set aside. In the same skillet, saute the mushrooms, onion and garlic until tender. Add spinach; saute until wilted. Add the lemon juice, basil and oregano; set aside. , Brush a 13x9-in. baking dish with butter mixture. Place 1 sheet of phyllo dough in baking dish; brush lightly with butter mixture. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Repeat layers with remaining phyllo, brushing each layer. , Top with the spinach mixture; sprinkle with cheeses. Coat both sides of tomato slices with bread crumbs; arrange over top. Bake at 375° until cheese is melted and crust is golden brown, 25-30 minutes.
Nutrition Facts : Calories 198 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 310mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
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