GREEK PIZZA WITH SPINACH, FETA AND OLIVES
Sun dried tomatoes, spinach, and Kalamata olives boldly flavor this easy pizza.
Provided by USA WEEKEND Pam Anderson
Categories World Cuisine Recipes European Greek
Time 42m
Yield 6
Number Of Ingredients 10
Steps:
- Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
- Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 39.3 g, Cholesterol 35.9 mg, Fat 29 g, Fiber 2.4 g, Protein 14.1 g, SaturatedFat 7.9 g, Sodium 894.4 mg, Sugar 2.9 g
PESTO, SUN-DRIED TOMATO, ARTICHOKE, SPINACH, FETA PIZZA
Bursting with Mediterranean flavors, this is our absolute favorite pizza! Pesto sauce and topping amounts can be easily modified, we usually don't measure the vegetables.
Provided by noway
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 500°F.
- Roll or stretch pizza dough out on a lightly floured work surface to a 12-inch circle and transfer to a lightly-floured pizza pan or baking sheet.
- Brush dough with pesto.
- Scatter the sun-dried tomatoes around the pizza.
- Sprinkle the mozzarella evenly, next layer the spinach leaves.
- Scatter the artichokes, Roma tomatoes and crumbled feta.
- Season to taste with pepper.
- Top with parmesan.
- Bake for 10-12 minutes, or until crust is browned.
SPINACH FETA TOMATO PIZZA
This was a result of craving pizza but not having the 'traditional' ingredients on hand. I'd like to think this is a bit healthier than most pizzas. I listed the avocado as optional because some people can't imagine that on pizza, but it's really good.
Provided by jaynine
Categories Spinach
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- On top of pizza crust, spread the alfredo sauce evenly.
- Sprinkle the Italian seasoning and garlic on top of the sauce.
- Add feta, parmesan, mozzarella cheeses.
- Spread the spinach across the pizza.
- Top with thin tomato slices, and finally, the avocado slices.
- Bake at 425 for about 20 minutes, depending on the type of crust you're using.
SUN DRIED TOMATO PESTO (NO NUTS)
This is my version of red pesto. It's really good with pasta or spread on a crusty bread.
Provided by Jenny Crocker
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
- Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.
Nutrition Facts : Calories 204 calories, Carbohydrate 4.2 g, Cholesterol 1.1 mg, Fat 20.8 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3 g, Sodium 451.9 mg, Sugar 2.6 g
ARTICHOKE, PESTO & SUN-DRIED TOMATO PIZZA WITH THREE CHEESES
I used to bartend at Romano's Macaroni Grill. I thought their food was gross and it really is among the unhealthiest food you can find, but I enjoyed their Basil Pesto Chicken Pizza, which I ate often. I don't think it's even on the menu anymore, and it's been years since I've had it so I wouldn't call this recipe as an exact copycat... but it's close enough for me. I include artichokes and red pepper flakes, which Mac Grill did not use. The chicken is pretty much optional- I often make this vegetarian.
Provided by rpgaymer
Categories Chicken Breast
Time 30m
Yield 1 pizza, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Prepare your pizza: Top the crust with mozzarella, Parmesan, chicken, artichoke hearts, and sun-dried tomatoes, in that order.
- Dollop the ricotta cheese all over the pizza (I usually do 1/2 teaspoon size balls). Sprinkle pizza with red pepper flakes, if using.
- Bake for 8-12 minutes, or until cheese is melted and pizza is warm (or however long your pizza dough package recommends).
- Remove pizza from oven and drizzle with little dollops of pesto sauce. Serve.
ARTICHOKE SUN-DRIED TOMATO PIZZA
Mark loves this pizza, I make half this pizza and half the green pepper, onion, olive, and mushroom pizza. The herbs measurements are approximate, use to your own taste.
Provided by Shannon Holmes
Categories Onions
Time 55m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 24
Steps:
- Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.
- Add the garlic, oil, salt and herbs.
- Add about 1 1/2-2 cups flour, mix well.
- Pour onto a floured board, add remaining flour as needed, knead for about 5 minutes (this dough is really soft).
- Cover with the mixing bowl.
- Let rise about 20-30 minutes or until doubled in bulk.
- Punch dough down, knead on lightly floured board, set aside.
- Coat your pizza pan with olive oil.
- Place the dough in pan, roll out in pan.
- Preheat oven to 425 degrees F.
- Spoon and spread the dough with the sauce.
- Sprinkle with the herbs and seasonings.
- Decorate with the artichokes, olives, onions, black olives,.
- and sundried tomatoes.
- Sprinkle with the cheese.
- Cook until bottom in golden, spray crust with the cooking spray, broil for about 1 minute to melt cheese and make it bubbly.
- Let stand 2 minutes, cut and enjoy.
- FYI, you can also make this pizza with some chopped, drained and defrosted spinach instead of the artichoke hearts and it is just as fantabulous.
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