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- Dish type
- Main course
These easy flatbread pizzas are topped with pesto, feta cheese, Kalamata olives and tomatoes.
1 person made this
- 2 tablespoons prepared pesto
- 2 flatbreads or round pitta breads
- 125g feta cheese
- 2 small tomatoes, chopped
- 8 pitted Kalamata olives
MethodPrep:10min ›Cook:6min ›Ready in:16min
- Preheat oven to 180 C / Gas 4.
- Spread pesto on each flatbread; top with feta cheese, chopped tomatoes and Kalamata olives. Place each flatbread on a baking tray.
- Bake in the preheated oven until cheese is melted, 6 to 8 minutes.
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Mediterranean Pita Pizzas
News flash: We&rsquore craving pizza. (Story of our lives, honestly.) The only problem? There&rsquos no time for takeout and we want our lunch to be at least somewhat healthy. Chef Sara Lynn Cauchon, author of The Domestic Geek&rsquos Meals Made Easy: A Fresh, Fuss-Free Approach to Healthy Cooking, is coming to the rescue with her easy recipe for Mediterranean pita pizzas.
&ldquoWhen it&rsquos lunchtime and I&rsquom at my laziest, pita pizzas are the answer,&rdquo Cauchon says. &ldquoThey can be prepped in a flash and cook just as quickly. If you&rsquore making them at the office, I recommend opting for the toaster oven over the microwave for best results.&rdquo
A 15-minute meal with no clean-up? Be still our hearts.
2 tablespoons dried oregano
1 tablespoon dried rosemary
1 tablespoon dried parsley
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon freshly ground black pepper
1 teaspoon ground cinnamon
½ cup hummus, homemade or store-bought
½ cup cherry tomatoes, halved
2 tablespoons pitted and chopped kalamata olives
2 tablespoons crumbled feta cheese
1 teaspoon Greek seasoning
1. Prepare the Greek Seasoning: Combine the herbs and spices in a small bowl. Set aside.
2. Make the Pizzas: Preheat the oven or toaster oven to 375°F.
3. Spread a layer of hummus onto each pita. Top evenly with the baby spinach, tomatoes, olives and feta. Sprinkle with 1 teaspoon Greek seasoning.
4. Arrange the pitas on a baking sheet and bake for 8 to 10 minutes, until the spinach has wilted and the cheese is just golden.
Greek Pita Pizzas
We love these super easy & flavorful Greek Pita Pizzas! Creamy feta, fresh tomatoes and a quick homemade tomato sauce make them mouthwatering… but you could also use your favorite hummus as a sauce!
Today, I have the pleasure of guest posting on the Better Homes and Gardens food blog, Delish Dish! Over there, I’m sharing more on these fabulous, fast and easy Greek Pita Pizzas. The original recipe is from their own collection, but you can find my adaptation below, made all the more yummy with savory seasonings… and a little extra cheese, of course.
You know we’re all about the cheese around here!
Head on down to the Delish Dish blog for more on these colorful, fresh Mediterranean pizzas, and lots more mouthwatering recipes! I know you’ll gobble these up. Cook ‘em for weeknight dinners, meals with friends, and any evening that calls for a little extra color and flavor. They’re delish sliced into sections as a party appetizer, too!
Greek Pizza Recipe
Using already made Naan Flatbread as a crust makes this Greek Pizza really easy to make. But, you can use a homemade or store bought crust as a replacement.
This pizza is loaded with Greek classics, like hummus, feta, tomatoes, greek olives and more.
I grilled our pizzas, but if you don’t have access to a grill, you can easily bake this Greek Pizza in the oven.
50 Easy Pizzas
Find ideas for 50 simple pizza toppings, from Food Network Magazine.
Step 1: Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees.
Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.
Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 15 minutes.
Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.
Short on time? Buy dough from a pizzeria.
1. Margherita Stretch dough into two thin 9-inch rounds. Top each with 1/2 cup crushed San Marzano tomatoes, dried oregano, salt, pepper and olive oil bake until golden. Sprinkle with1/2 pound diced mozzarella, torn basil and salt. Bake until the cheese melts, then drizzle with olive oil.
2. Tomato Pie Make Margherita Pizzas (No. 1) without mozzarella or basil. Use extra oregano.
3. Quattro Stagioni Make Margherita Pizzas (No. 1) before adding cheese, top with olives, artichoke hearts, ham and sauteed mushrooms in 4 sections.
4. Puttanesca Make Margherita Pizzas (No. 1) chop 1 garlic clove, 6 anchovies, 1 tablespoon capers,1/4 cup olives and some parsley and scatter over the tomatoes before baking.
5. Roasted Pepper Make Margherita Pizzas (No. 1) add roasted pepper strips and red pepper flakes with the cheese.
6. New York-Style Press dough into an oiled 15-inch pizza pan. Drizzle with olive oil, then top with 1/2 cup tomato sauce and 2 cups shredded mozzarella. Bake, then garnish with pecorino, dried oregano and olive oil.
7. Pepperoni-Mushroom Make New York-Style Pizza (No. 6) top with sauteed mushrooms and sliced pepperoni before baking.
8. Sausage-Broccoli Rabe Make New York-Style Pizza (No. 6) with only 1 1/2 cups mozzarella. Add 2 crumbled raw sausages. Bake until just crisp, then top with 4 ounces bocconcini, sauteed broccoli rabe and jarred cherry peppers. Bake until the cheese melts.
9. Stuffed Crust Make New York-Style Pizza (No. 6), but before topping, place 8 string-cheese sticks along the edge and fold the dough over. Brush the stuffed crust with olive oil and sprinkle with dried oregano.
10. Meatball Press dough into an oiled 15-inch pizza pan. Top with olive oil, 1/2 cup tomato sauce and 6 ounces sliced fresh mozzarella. Bake until just crisp, then top with sliced cooked meatballs, pecorino, basil and olive oil and bake until browned.
11. Meat-Olive Make Meatball Pizza (No. 10) add 2 crumbled raw Italian sausages and 1/3 cup chopped Kalamata olives with the mozzarella.
12. Eggplant Make Meatball Pizza (No. 10) top with breaded and fried eggplant slices and ricotta instead of the meatballs.
13. Sicilian Press dough into an oiled rimmed baking sheet. Cover and set aside until doubled. Top with 3/4 cup tomato sauce and 2 cups shredded mozzarella drizzle with olive oil and bake.
14. Pepperoni Make Sicilian Pizza (No. 13) with only 1 1/2 cups cheese bake until just crisp. Top with 6 ounces sliced pepperoni and 4 ounces bocconcini, then bake until bubbly. Garnish with basil and pecorino.
15. Herb Stretch dough into a 15-inch round. Top with olive oil, salt and chopped thyme and oregano. Bake until crisp, then brush with more olive oil.
16. Fennel-Taleggio Make Herb Pizza (No. 15) top with sauteed fennel, 6 ounces sliced taleggio, 2 tablespoons chopped hazelnuts and grated pecorino before baking.
Photo by: Kana Okada ©Jamie Kimm
17. Baked Ziti Make New York-Style Pizza (No. 6) top with leftover ziti and more cheese before baking.
18. Smoked Mozzarella Make Herb Pizza (No. 15) top herbs with 1 minced garlic clove and 6 ounces sliced smoked mozzarella, then bake until crisp. Add 3/4 cup ricotta and grated Parmesan bake until melted.
19. Squash-Pepper Stretch dough into a 15-by-9-inch rectangle. Top with paper-thin slices of butternut squash, caramelized onions, olive oil and red pepper flakes. Bake until crisp.
20. Zucchini Stretch dough into a 15-by-9-inch rectangle. Top with minced garlic, thinly sliced zucchini, olive oil and red pepper flakes. Bake until crisp.
21. Fig Squares Stretch dough into a 15-by-9-inch rectangle. Sprinkle with cardamom. Cut into small squares top each with a fig half and a dollop of robiola. Bake, then top with caramelized onions.
22. Cajun Shrimp Stretch dough into two thin 9-inch rounds. Mix 3/4 cup tomato sauce and 1 tablespoon Cajun seasoning spread over dough rounds and top with 1 cup shredded manchego. Bake until golden. Saute scallions, green bell pepper, celery and shrimp season with red pepper flakes. Scatter over pizzas.
23. Clam Stretch dough into a 15-by-9-inch rectangle. Sprinkle with oregano and 1 cup shredded mozzarella, then bake until crisp. Top with 8 ounces chopped canned clams and 4 ounces sliced mozzarella bake until melted.
24. Bianco Stretch dough into two thin 9-inch rounds top with olive oil, salt, thyme, oregano and 1/2 cup robiola. Bake until crisp, then add 4 ounces each ricotta and bocconcini, olive oil and salt bake until the cheese melts.
25. Tomato Bianco Make Bianco Pizzas (No. 24) add 1/4 cup sliced sun-dried tomatoes with the bocconcini. Top with basil.
26. Bianco Mortadella Make Bianco Pizzas (No. 24) top with 2 ounces sliced mortadella after baking.
27. BBQ Chicken Stretch dough into a 15-by-9-inch rectangle. Top with cooked chicken, 1/4 cup barbecue sauce, scallions, pickled jalapeños and 1 cup shredded cheddar. Bake until golden.
28. Verde Stretch dough into a 15-inch round bake until crisp. Puree 1/4 cup each pistachios, basil, parsley and scallions with 1 cup arugula, 2 garlic cloves, 1/2 cup olive oil, salt and pepper. Spread over crust. Top with Parmesan and more arugula.
29. Onion-Corn Stretch dough into two thin 9-inch rounds. Spread each with caramelized onions. Top with thyme, corn, olive oil, salt and pepper. Bake until golden garnish with basil.
30. Onion-Bacon Make Onion-Corn Pizzas (No. 29). Add 2 tablespoons diced raw bacon before baking. Top finished pizzas with arugula.
Photo by: Kana Okada ©Jamie Kimm
31. Onion-Ricotta Make Onion-Corn Pizzas (No. 29). Mix 2 tablespoons chopped oregano with 1/3 cup ricotta. Dollop over corn before baking.
32. Apple-Cheddar Stretch dough into two thin 9-inch rounds. Brush each with olive oil and season with salt top with 1 sliced apple, 1 teaspoon fresh thyme and 1 cup shredded cheddar. Bake until golden top with crumbled bacon and maple syrup.
33. Bacon-Egg Stretch dough into four 6-inch rounds. Top each with diced raw bacon bake until crisp. Crack an egg onto each crust and top with olive oil, salt and pepper bake until the eggs set. Top with baby greens.
34. Radicchio-Prosciutto Stretch dough into four 6-inch rounds. Top with 1/2 sliced red onion, olive oil, salt and pepper, then bake until crisp. Sprinkle with 2 ounces thinly sliced prosciutto and 1/2 head shredded radicchio bake 1 more minute.
35. Pepper Lattice Press dough into an oiled 9-by-13-inch pan. Spread with caramelized onions. Arrange sliced roasted red peppers on top in a lattice pattern sprinkle with olives and bake until crisp. Brush with olive oil.
36. Pissaladiere Make Pepper Lattice Pizza (No. 35) with anchovies in place of peppers.
37. Lamb-Feta Stretch dough into two thin 9-inch rounds brush each with olive oil. Top each with caramelized onions, 2 ounces cooked ground lamb, 1/4 cup feta and some pine nuts. Bake until golden top with parsley and mint.
38. Ham-Brie Press dough into an oiled 8-inch square pan. Top with 2 ounces sliced ham, 3 ounces sliced brie and 1/2 thinly sliced green apple. Add olive oil, salt and pepper. Bake until golden.
39. Wild Mushroom Stretch dough into a 15-inch round. Saute 12 ounces wild mushrooms and 3 sliced garlic cloves in olive oil scatter over dough. Top with 1/2 cup each shredded fontina, Romano and mozzarella bake until golden.
40. Artichoke Stretch dough into a 15-inch round brush with olive oil. Top with 1 cup shredded asiago and grilled halved artichoke hearts. Sprinkle with thyme bake until golden.
41. Hawaiian Stretch dough into a 15-inch round. Top with 1/2 cup each tomato sauce, shredded mozzarella and diced pineapple, 2 ounces sliced ham, and red pepper flakes bake until golden.
42. Fresh Veggie Stretch dough into a 15-inch round bake until crisp. Mix 8 ounces cream cheese, 1/2 cup sour cream, 2 tablespoons chopped basil and 1 minced garlic clove. Spread over crust. Top with chopped mixed fresh vegetables and shredded cheddar. Sprinkle with paprika.
Pizza Night Just Got Even Better
There are lots of benefits to eating plant-based: It supports your overall health and the health of the environment. If you’ve tried plant-based cheese in the past and been disappointed, let Daiya convince you otherwise. Their all-new Mozzarella Style Cutting Board Shreds stretch and melt incredibly well, and deliver all the bold flavor you crave. Oh, and less is actually more here: The shreds melt so easily, you don’t have to pile them on. Start with less and add more as you go, or sprinkle on an extra handful the next time you make these pizzas.
3 cloves garlic, thinly sliced
1/4 cup olive oil
3 whole-wheat pocket-style pita bread rounds, halved horizontally
3/4 cup crumbled basil tomato feta cheese or plain feta cheese (3 oz.)
3 Tbsp. red wine vinegar
1 tsp. dried Italian seasoning, crushed
1/4 tsp. salt
1/4 tsp. black pepper
4 cups thinly sliced romaine lettuce
1 cup halved grape tomatoes
1 cup sliced halved cucumber
1 cup chopped green or red bell pepper
1/2 cup thinly sliced red onion
12 pitted Kalamata olives, thinly sliced
Grilled Greek Flatbread Pizzas
It has been hot here. Well warm enough for me to not want to cook inside anyway. If you follow me on Instagram then you have probably noticed that this results in me grilling all the things. I’ve been grilling steaks, burgers, chicken, vegetables and most recently these Grilled Greek Flatbread Pizzas that are loaded with lamb, feta, olives, tomatoes and capers.
This is one of those dishes that when making I kind of knew that it wouldn’t go over great with the little ones. The feta can be kind of tangy. The olives and capers are pretty briny and not many kiddos (or at least mine anyway) are huge fans of tomatoes and lettuce. That being said, I made it anyway.
Because sometimes, just sometimes, mama needs a mama friendly dinner.
I am not in the “i’ll make several different things for dinner” camp. I make one dinner and we all eat it. Well at least part of it. I knew there were parts that my kiddos would eat individually. Kellan and Preston both love lamb and flatbread. Kellan loves capers. Preston loves olives. But neither like feta, tomatoes or lettuce so the pizza was all for me. I wanted all of the goodness in one glorious bite.
Grilling pizza is not new to me. Grilling flatbread pizzas is. Just like any grilled pizza, I wanted to make sure I had all of my toppings on hand and ready to go right next to the grill. You want to do this because the flatbread itself cooks pretty fast so you don’t want it to burn as you search around for your toppings.
Now, feta doesn’t really melt all that well so one of the things I wanted to make sure I did was to pulse the crumbled feta in the food processor just a few times so that it gets nice and small. I did that so that it would melt slightly when I heated it on the grill. It worked perfectly it melted ever so slightly giving the pizza a soft cheesy bite.
Next came all the goodies. I topped this pizza with ground lamb, sliced kalamata olives, capers, lettuce, tomatoes and chopped fresh oregano. It could really not be easier to make. You can even cook the lamb in a cast iron skillet on your grill if you want to make the entire dish outside.
- Our number one tip is to use a pizza stone! It really will cook the best, look the best, and taste the best!
- Make your own dough. You can buy store bought pizza crust or flatbread, but its never the same and the dough is easy to make so why not?
- Give making the tzatziki and Greek chicken marinade a try. I promise you will be impressed with the flavor!
- Use the best olive oil that you can afford over top. You just need a little bit, but good quality olive oil makes a difference!
HOW TO MAKE PITA PIZZA
There are 4 main ingredients for pita pizza:
- Pita bread: White or whole wheat pita pockets, 7-9 inches (17-22 cm) in diameter
- Sauce: Tomato sauce, pizza sauce or pesto sauce (optional)
- Toppings: Spinach, fresh basil, pitted olives
- Cheese: Shredded mozzarella or cheddar
Remember these are individual pizzas, so each one can be made differently which is great when people like different toppings. This recipe has a Greek theme using spinach, tomatoes and olives. However, you can easily substitute ingredients based on what you have on-hand.
The only equipment you’ll need is a baking sheet. Place the pita breads on a baking sheet, brush with olive oil, add the toppings and finish with the cheeses. Bake either in a regular oven at 375 o F (191 o C) or toaster oven at 400 o F (204 o C) until the cheese is bubbly and golden.