Quick Chunky Greek Pizza Recipes

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.

Steps:

• Heat 2 tablespoon of the olive oil in a saute pan. Add the red onion, 1/4 teaspoon salt, and a few pinches of pepper; saute over medium heat for 4 to 5 minutes, until tender. Add half of the garlic and saute for i minute. Transfer to a bowl.
• Heat 2 tablespoon of olive oil in the pan. Wilt the spinach over high heat with 1/4 teaspoon salt, a few pinches of pepper, and the remaining garlic. When the spinach is wilted but still bright green, in about i minute, remove it from the pan and place it in a strainer to cool. Squeeze out the excess moisture with your hands, then coarsely chop and toss with the lemon zest.
• Preheat oven to 500°F.
• Roll out the dough and place it on a lightly oiled pizza pan or well-floured wooden peel; brush with the Garlic Oil. Spread the onion on the dough, followed by the spinach. Sprinkle the olives over the spinach, follow with the crumbled feta, then add the mozzarella cheese.
• Bake the pizza, in the pan or on a preheated pizza stone, for 8 to 12 minutes, until the crust is golden and crisp.
• Remove it from the oven and sprinkle with the Parmesan cheese and fresh rosemary.

Steps:

• Crust-- Sift first eight ingredients together in a bowl.
• Combine yogurt and oil together in a seperate bowl.
• Make a well in the centre of the dry ingredients and pour yogurt and oil mixture into the well.
• Carefully fold ingredients together until dough forms.
• Knead dough into a ball and let stand.
• Topping-- Combine first seven ingredients of topping in a bowl.
• Roll dough out onto a pizza pan or cookie sheet.
• Spread half of mozzarella onto dough.
• Spread topping evenly over cheese.
• Sprinkle the rest of the mozzarella along with the parmisan over topping.
• Bake in oven preheated to 400 for 20 to 30 minutes.
• Enjoy!

Steps:

• Place crust on an ungreased baking sheet; spread with pizza sauce and sprinkle with 1/2 teaspoon lemon-pepper seasoning. Top with chicken, spinach, onion, olives, cheeses and remaining lemon-pepper seasoning., Bake at 450° for 12-15 minutes or until edges are lightly browned and cheese is melted.

Steps:

• Put the pizza crust on a cookie sheet of pizza stone.
• Spread pizza sauce evenly over the crust.
• Heat the oil in a small skillet over medium heat.
• Sauté garlic and onion in hot oil for about 2 minutes or until the onion is crisp tender; stir frequently to keep the garlic from burning.
• Stir in broccoli slaw or carrots/zucchini; stir/sauté for 5-6 minutes (add up to 2 tablespoons water to keep broccoli from sticking), until the broccoli is crisp-tender.
• Spoon vegetable mixture over the pizza sauce.
• Sprinkle chopped basil over vegetables.
• Sprinkle cheeses over the top.
• Bake in a 450°F oven for about 10 minutes or until the cheese is melted.
• I lightly sprinkle with salt and pepper once it is cooked; omit this is you are on a sodium-restricted diet.

Steps:

• Preheat oven to 375°F.
• Line a baking sheet with foil; spray with non-stick spray.
• Spread matzo with sauce.
• Sprinkle with cheese, peppers and mushrooms.
• Top with tomato slices; sprinkle with seasonings.
• Bake for 10 minutes until cheese melts.

Steps:

• Preheat oven to 400.
• rub pita with half oil.
• spread cheese on pita.
• lay on tomato slices.
• top with onion and drizzle with remaining oil.
• bake at 400 for 10-15 minutes.
• broil on high for 3-5 minutes till bubbly.

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.

Steps:

• Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate.

Steps:

• Preheat oven to 500ºF. Spread tomato paste evenly on both crusts. Add shredded chicken, red onion and red peppers. Add Greek seasoning, basil and garlic salt.
• Place cherry tomatoes, then feta cheese and black olives. Season with freshly ground black pepper and drizzle olive oil on top.
• Transfer to the preheated oven and bake for 10 to 12 minutes or until the crust is golden brown. Remove from the heat and let it sit 5 minutes before slicing. Makes 2 pizzas.