ITALIAN PIZZA BOWL SALAD
Want to improve your salad game? Make it a pizza when you spoon fresh greens and pizza toppings onto warmed pizza crust wedges.
Provided by My Food and Family
Categories Home
Time 18m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bake pizza crust as directed on package.
- Brush with 1/3 cup dressing; cut into 6 wedges.
- Toss salad greens with tomatoes in large bowl. Add remaining dressing; mix lightly. Spoon over pizza wedges.
- Top with remaining ingredients.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
GRECIAN-INSPIRED MACARONI SALAD
I love all Grecian flavors and tried adding them to a macaroni salad. Toss in whatever olives you can find; personally, I love kalamata olives. -Brigette Schroeder, Yorkville, Illinois
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine mayonnaise, sugar, oregano, zest, mustard, salt and pepper. In a large bowl, combine feta, cucumber, onion, tomatoes, olives and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 257 calories, Fat 20g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 313mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
GRECIAN GARDEN SALAD
"My mom often makes this for guests. Colorful and healthy, it doesn't taste light because of the generous amount of cheese." Melissa Sipherd - Salt Lake City, UT
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving bowl. Stir in the tomatoes. , In a small bowl, whisk the vinegar, basil, oil, salt and pepper. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cheese.
Nutrition Facts : Calories 92 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 579mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
GREEK PIZZA WITH CHICKEN, FETA AND OLIVES WITH MIXED CHERRY TOMATO SALAD
Provided by Robin Miller : Food Network
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F.
- Roll dough out into a large rectangle and transfer to a large baking sheet. Top dough with mozzarella cheese, to within 1/2-inch of the edges and then sprinkle garlic flakes all over cheese. Top with chicken, mushrooms and olives. Sprinkle feta cheese over top and then sprinkle oregano over everything. Bake 10 to 12 minutes, until crust is golden brown and cheese melts.
- Serve with Cherry Tomato Salad.
- In a medium bowl, combine tomatoes and basil. In a small bowl, whisk together vinegar, oil and mustard. Add mixture to tomatoes and toss to combine. Season, to taste, with salt and black pepper.
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 SALAD PIZZA
This is an easy make ahead appetizer with lots of flavour. It is like a cross between Greek salad and Chicken spanokapita. It was really popular at a recent potluck.
Provided by Kate in Ontario
Categories Chicken Breast
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Lightly coat inside of pizza crust with salad dressing.
- Marinate chicken breast in remaining salad dressing for 1 hour- Grill until done- about 10 minutes over medium heat.
- Spread spinach dip over crust.
- Slice chicken into bite sized pieces and spread evenly over pizza.
- Add red pepper, cucumber, and tomatoes.
- Sprinkle with feta.
- Slice into thin wedges.
- May be made several hours ahead and stored in refrigerator.
GRECIAN PIZZA BOWL SALAD
A ready-to-use pizza crust baked with mozzarella is cut into wedges and topped with a Grecian-inspired salad made with chicken, feta and cucumbers.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 6 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 425ºF.
- Place pizza crust on baking sheet; brush with 2 Tbsp. dressing. Top with mozzarella. Bake 7 to 8 min. or until cheese is melted.
- Toss greens with chicken, tomatoes and cucumbers. Add remaining dressing; mix lightly.
- Cut pizza into wedges; top with salad and remaining ingredients.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
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