Greek Pizza

Greek Pizza

p align="center"a href="http://lh5.ggpht.com/-58YJknd4zSc/T7AuStNiaAI/AAAAAAAACZ8/bOyusKBd1-Q/s1600-h/greek%252520pizza%2525201%25255B1%25255D.jpg"img alt="greek pizza 1" height="319" src="http://lh5.ggpht.com/-1J9TyoZbqio/T7AuTU0fP3I/AAAAAAAACaE/eOWe13UxHFw/greek%252520pizza%2525201thumb%25255B1%25255D.jpg?imgmax=800" style="display: inline;" title="greek pizza 1" width="493" //a/p p align="center"This was one of those meals that I kept moving around on my menu plan for one reason or another.   And then when I finally made it I regretted every second that I didn’t make it sooner.  /p p align="center"a href="http://lh5.ggpht.com/-dyUPmBXOAE4/T7AuUeA3mPI/AAAAAAAACaI/L1TUYketn9U/s1600-h/greek%252520pizza%2525202%25255B1%25255D.jpg"img alt="greek pizza 2" height="343" src="http://lh6.ggpht.com/-sJrkJwRjBTM/T7AuXMK9ecI/AAAAAAAACaQ/bXGmpDUrgao/greek%252520pizza%2525202thumb%25255B1%25255D.jpg?imgmax=800" style="display: inline;" title="greek pizza 2" width="504" //a/p p align="center"Even though it looks complex – this pizza was actually a really easy dinner.  I had a ball of pizza dough already in the freezer to use – or you could use store bought.  The base is a simple olive oil and some spices.  The toppings included some diced artichoke hearts, katamala olives, sliced red onion, sun-dried tomatoes, cooked chicken (plan ahead and have this already cooked!), feta and mozzarella cheeses.  Just a bit of rough chopping and the prep was complete and this pizza was ready to be baked.  /p p align="center"a href="http://lh4.ggpht.com/-m-J7lKzA4XA/T7AuXwnwb0I/AAAAAAAACaY/K7y3F3KmvrQ/s1600-h/greek%252520pizza%2525203%25255B2%25255D.jpg"img alt="greek pizza 3" height="328" src="http://lh4.ggpht.com/-Eub5OEe7Xf8/T7AuYVcmjI/AAAAAAAACag/5qSwLiNoWWg/greek%252520pizza%2525203thumb%25255B2%25255D.jpg?imgmax=800" style="display: inline;" title="greek pizza 3" width="501" //a/p p align="center"The combination was as close to perfection as you can get.   I don’t know if they even eat pizza like this in Greece – but it doesn’t even matter – it is delicious just the way it is.  /p p align="center"Enjoy!  /p p align="center"a href="http://lh3.ggpht.com/-e15dEzw4SdY/T7AuZHZ2TI/AAAAAAAACao/MW60nh7wcBI/s1600-h/greek%252520pizza%2525205%25255B1%25255D.jpg"img alt="greek pizza 5" height="337" src="http://lh6.ggpht.com/-a4UeN76BrLk/T7AuZzsyyBI/AAAAAAAACaw/W4xIev3LWbw/greek%252520pizza%2525205thumb%25255B1%25255D.jpg?imgmax=800" style="display: inline;" title="greek pizza 5" width="511" //a/p p align="center"/p p align="center"/p p align="left"strongIngredients/strong/p ul li1 batch pizza dough, emhomemade or store-bought/em /li li~2 Tbsp. Olive oil /li li~1/2 tsp. Garlic powder/li li~1/2 tsp. dried oregano/li li1 1/2 cups shredded mozzarella cheese /li li6 oz. grilled chicken breast strips, chopped /li li1/4 cup thinly sliced red onion /li li6 sun-dried tomatoes, diced /li li1/4 cup canned quartered artichoke hearts, chopped /li li1/4 cup pitted kalamata olives, sliced in half /li li1/4 cup crumbled feta cheese/li li~1 tsp. dried parsley/li /ul pstrongDirections/strong/p p1. Preheat the oven to 450 degrees F. /p p2. Roll dough out to form a large round. Brush with olive oil and sprinkle with garlic and oregano./p p3. Spread half of the mozzarella evenly over the top, then add the rest of the toppings, ending with the other half of the mozzarella, then the feta cheese and parsley. /p p4. Bake in the preheated oven for about 12 minutes, or until the crust is baked through and golden brown./p pSource: adapted from a href="http://penniesonaplatter.com/2012/02/27/mediterranean-pizza/" target="blank"Pennies on a Platter/a/p pa href="https://docs.google.com/document/d/15NG5sPDERR0Wor96DUJL4VeDT1phgLdZonKTo6ML5oY/edit" target="blank"Printer-friendly version/a/p

Ingredients

  • 1 batch pizza dough, homemade or store-bought
  • ~2 Tbsp. Olive oil
  • ~1/2 tsp. Garlic powder
  • ~1/2 tsp. dried oregano
  • 1 1/2 cups shredded mozzarella cheese
  • 6 oz. grilled chicken breast strips, chopped
  • 1/4 cup thinly sliced red onion
  • 6 sun-dried tomatoes, diced
  • 1/4 cup canned quartered artichoke hearts, chopped
  • 1/4 cup pitted kalamata olives, sliced in half
  • 1/4 cup crumbled feta cheese
  • ~1 tsp. dried parsley
Read the whole recipe on Christine's Cuisine