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
GREEK EGGPLANT, TOMATO, AND FETA PIZZA
Make and share this Greek Eggplant, Tomato, and Feta Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 44m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the first 6 ingredients in a bowl; set aside.
- Cut the eggplant crosswise into 1/2 inch thick slices.
- Brush both sides of the eggplant with oil; put slices on a foil-lined baking sheet.
- Broil for 2 minutes on each side or until lightly browned.
- Place eggplant evenly over the pizza crust (I sprinkle ever so lightly with salt).
- Top with tomato mixture.
- Sprinkle with cheese. Bake at 450° for 8-10 minutes or until heated.
- Serve immediately.
Nutrition Facts : Calories 285.5, Fat 23.6, SaturatedFat 8.7, Cholesterol 40.1, Sodium 948.9, Carbohydrate 12.6, Fiber 5, Sugar 4.5, Protein 8.4
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.
HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA
Provided by Sara Foster
Categories Herb Tomato Side Roast Vegetarian Low Cal High Fiber Feta Eggplant Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.
GRILLED PIZZA WITH GRILLED EGGPLANT AND CHERRY TOMATOES
The grilled eggplant slices are equally good on their own, or use them instead of crusts for "eggplant pizzas" (see variation below). The slices have to be thick, so that you get a creamy interior with a charred exterior. If they're too thin, they'll just burn.
Provided by Martha Rose Shulman
Categories pizza and calzones, main course
Time 40m
Yield 3 10-inch pizzas
Number Of Ingredients 11
Steps:
- Prepare a hot grill. If you wish, marinate the eggplant slices in a vinaigrette dressing for 15 minutes before grilling (this is an optional step). Oil the hot grill rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it. Brush the eggplant slices lightly with olive oil and season with salt. Place on the hot grill, not quite directly over the hottest heat, and grill for about 5 minutes, until charred. Turn the pieces over and grill for another 5 minutes. If they are getting too black too quickly, move away from the direct heat. They need to cook long enough so that they're charred on the outside and creamy and soft in the middle. Remove from the heat and cut into bite-size wedges. Set aside.
- Place a round of dough on a lightly dusted baker's peel or rimless baking sheet. Slide the pizza dough from the peel or baking sheet onto the grill rack. If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel. Close the lid of the grill - the vents should be closed --- and set the timer for 2 minutes.
- Lift up the grill lid. The surface of the dough should display some big air bubbles. Using tongs, lift the dough to see if it is evenly browning on the bottom. Rotate the dough to assure even browning. Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks. Watch closely so that it doesn't burn. When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill. Cover the grill again.
- Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom. Brush the top lightly with oil, then top with a thin layer of marinara sauce (no more than 1/4¼ cup). Arrange eggplant pieces and cherry tomatoes, cut side up or down, on top of the marinara sauce. Sprinkle with hot red pepper flakes and thyme or oregano. Season with salt and pepper if desired. Dot with feta or mozzarella or sprinkle with Parmesan. Drizzle on a little more olive oil.
- Slide the pizza back onto the grill. If using a gas grill, reduce the heat to medium-high. Close the lid and cook for 2 to 3 more minutes, until the bottom is brown. Open the grill and check the pizza; the top should be hot. If you feel that it needs more time but the bottom is getting too dark, move the pizza to a cooler part of the grill and close the top. Use a spatula or tongs to remove the pizza to a cutting board. Cut into wedges and serve. Repeat with the other two crusts.
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