MEDITERRANEAN PIZZA
"Tangy marinated artichokes add flavor to both the crust and the topping of this delicious specialty pizza," says Pamela Brooks of South Berwick, Maine.
Provided by Taste of Home
Categories Appetizers Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Drain artichokes, reserving marinade. Chop artichokes; set aside. On a floured surface, roll bread dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan; build up edges slightly. Brush the dough lightly with reserved marinade., Combine the basil, oregano and thyme; sprinkle over marinade. Sprinkle with 1 cup Monterey Jack cheese, ham, artichokes, tomatoes, olives and feta cheese. Sprinkle with remaining Monterey Jack cheese. , Bake at 400° for 20-25 minutes or until crust and cheese are lightly browned.
Nutrition Facts : Calories 473 calories, Fat 25g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 1232mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 4g fiber), Protein 22g protein.
EASY MEDITERRANEAN PIZZA
This is a great recipe for a different kind of pizza. It's heavy on the flavors, but you don't feel stuffed after eating it. The recipe was actually born of an experiment performed by myself and a friend on a Sunday night. Be creative, though... last time I made it, I spread pine nuts over the surface and it was terrific!
Provided by spaceace
Categories Cheese
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Brush pizza shell with olive oil.
- Spread pesto sauce thoroughly over the surface of the shell, leaving the edge as a crust.
- Top with olives, sundried tomatoes, artichoke hearts, wilted spinach leaves and cover with cheeses.
- Place pizza directly on oven rack for 10 minutes, or until cheese is melted from centre to edge.
- Allow to cool for 5 minutes before slicing.
Nutrition Facts : Calories 242.8, Fat 15.1, SaturatedFat 8.6, Cholesterol 49.2, Sodium 951.5, Carbohydrate 15.7, Fiber 6, Sugar 7, Protein 14.1
MEDITERRANEAN PIZZA
This is my clone of the Mediterranean Pizza served at Schlotzsky's Deli, which I had to come up with because ours closed down.. It wasn't too hard to figure out though, because the ingredients are listed on the menu on their website, lol.. Tastes just like being there again.
Provided by steve in FL
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Spread the breads with the pesto.
- Top with desired amounts of black olives, red onion, tomatoes, and feta cheese.
- Lastly, cover with mozzarella.
- Bake for 10 minutes, or until cheese is melted.
- Note: You can substitute the sun dried tomatoes with fresh, diced tomatoes if you prefer.
Nutrition Facts : Calories 1287.2, Fat 61.5, SaturatedFat 34, Cholesterol 196.6, Sodium 3228.2, Carbohydrate 140.2, Fiber 51.7, Sugar 15.5, Protein 69.3
MEDITERRANEAN PIZZA
[DRAFT]
Provided by Food Network
Time 30m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Combine first 4 ingredients; spread onto pizza crust. Top with olives and tomatoes. Bake 20 min. or until edge of crust is golden brown and cheese is melted. Sprinkle with basil. Substitute: Substitute ¼ cup chopped roasted red peppers for the tomatoes.
MEDITERRANEAN PIZZA
Steps:
- Preheat the oven to 220°C (200°C fan) gas mark 7. In a large bowl mix together the flours, water, yeast, oil and salt until well combined then turn onto a lightly floured surface and knead until smooth and springy, about 8-10 minutes. Return to the bowl, cover and leave to rise somewhere warm until doubled in size, about 1 hour.
- Add the chopped aubergine, courgettes and peppers to a large roasting tray. Drizzle with the 2tbsp olive oil, season with salt and pepper and roast until golden brown and cooked through, 40-45 minutes. Turn halfway through cooking.
- In a small bowl, mix together the passata, tomato puree, sundried tomato paste and oregano and season with salt and pepper. Set aside.
- In a food processor, add the basil, pine nuts, parmesan, olive oil, garlic and lemon juice and season with salt and pepper. Pulse until combined but not completely smooth. Set aside.
- Preheat the oven to 220°C (200°C fan) gas mark 7. Divide the risen dough in half. On a lightly floured surface roll each half into a roughly 25cm circle then transfer to two flat baking trays. Divide the tomato sauce between them then spread out with the back of a spoon, leaving a 1cm border.
- Top with the roasted vegetables and the mozzarella then bake for 15 minutes, until golden brown and crisp. Serve with the pesto drizzled on top.
Nutrition Facts : ServingSize 4 g, Calories 636 kcal, Carbohydrate 68 g, Protein 17 g, Fat 36 g, SaturatedFat 5 g, Sodium 73 mg, Fiber 11 g, Sugar 7 g
MEDITERRANEAN PIZZA
This is a bit different than your traditional pizza but it is super tasty. I always add a tin of anchovy fillets apprz 8 filets to the tin) but that's up to you - It does make you thirsty!!! If you want the best thin crust ready made get a "Boboli "- fantastic. Use the oil from the anchovies (if using) to saute the onions & green peppers. You may also use sundried tomatoes in oil just drain well (I like these). Enjoy
Provided by Bergy
Categories Lunch/Snacks
Time 24m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Place oven rack on second from the bottom rung.
- Preheat oven to 475ƒ.
- Take out your pizza stone or pizza pan.
- Soak the dry sundried tomatoes in boiling hot water for 5 min, drain and coarsely chop (if using Sun dried in oil just drain well & chop) Saute the onion in the 3/4 tsp of oil for 3 minutes. Add the chopped peppers for another 2 minutes
- If your pizza is unbaked prick it with a fork and place on pizza stone or pan- bake for 5 minutes at 475, remove from oven. If you are using a Boboli or other baked ready crust it is ready to build your pizza. When your crust is ready evenly distribute the Sundried tomatoes on the shell , then the sauted onions green pepper , add capers. olives and top with the crumbled feta, If using anchovies (I recommend you do) place them so you have an anchovy per slice. Decorate with sliced olives some pimento or what ever you have on hand
- Bake until the edges are brown and the Feta is soft and browning apprx 20 min - but watch it!
Nutrition Facts : Calories 318.7, Fat 20.2, SaturatedFat 11.8, Cholesterol 66.8, Sodium 1537.6, Carbohydrate 23.5, Fiber 5.1, Sugar 14.4, Protein 14.8
MINI MEDITERRANEAN PIZZA
I was on a mini-pizza kick and had already served up Mexican and Italian variations, so I opted for a Mediterranean version and came up with these. -Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Dinner
Time 19m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Heat oil in a large nonstick skillet; cook the beef, onion and garlic over medium heat until meat is no longer pink, 5-6 minutes; drain. Stir in tomato sauce and rosemary; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-9 minutes., Place pita halves, cut side up, on a baking sheet. Top with meat mixture, tomato, spinach and olives. Sprinkle with cheeses. Bake at 400° until cheeses are melted, 4-6 minutes.
Nutrition Facts : Calories 287 calories, Fat 12g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 783mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
EASY MEDITERRANEAN CHICKEN
Bring the Mediterranean to your table with this simple chicken dish. Tomatoes, tapenade and basil come together in this quick dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Place chicken breasts on sheet of waxed paper. Sprinkle 1/8 teaspoon of the salt evenly over chicken breasts; sprinkle with 2 tablespoons of the basil; press lightly. Turn chicken breasts over. Sprinkle remaining 1/8 teaspoon salt over chicken; sprinkle with 2 tablespoons basil. Cover with another sheet of waxed paper. Pound chicken with rolling pin or meat mallet to 1/2-inch thickness.
- In 12-inch skillet, heat olive oil over medium-high heat. Add chicken breasts. Cook 5 to 6 minutes on each side or until golden brown on outside and no longer pink in center. Remove chicken to plate; cover to keep warm.
- Return skillet to medium-high heat. Add tomatoes and tapenade to skillet. Cook and stir 2 to 3 minutes or until tomatoes just begin to soften and mixture is heated through. Serve tomato mixture over chicken; top with remaining 2 tablespoons basil.
Nutrition Facts : Calories 220, Carbohydrate 3 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g
MEDITERRANEAN PIZZA
Make and share this Mediterranean Pizza recipe from Food.com.
Provided by Scarlett516
Categories Greek
Time 1h5m
Yield 1 pizza
Number Of Ingredients 18
Steps:
- For the crust:.
- In a large bowl (or in the bowl of a stand mixer with the dough hook) combine the flour, salt, sugar, and yeast.
- Add the water and oil and mix well.
- If making by hand, turn out the dough onto a lightly floured surface and knead until smooth and elastic (about 10 minute by hand, 5-7 by stand mixer).
- Shape the dough into a ball and allow to rest for 15 minutes.
- Preheat the oven to 400°F
- Use olive oil to lightly grease a round pizza pan. Roll out the dough and press into the pan. Allow to rest for another 10-15 minutes.
- Brush the crust with olive oil and before adding the toppings.
- While the dough is resting in the pan, brown the meat in a sauté pan over medium-high heat.
- Add the onion and sauté about 5 minutes (or until translucent).
- Add the cumin, tomato paste, water, salt, and pepper. Simmer 5-10 minutes uncovered.
- Layer the meat sauce on the pizza crust, leaving the edge uncovered.
- Top with spinach, artichoke hearts, mushrooms, tomatoes, and Feta cheese.
- Bake in a 400°F for 25-30 minutes until the crust is lightly browned and the cheese crumbles have melted.
Nutrition Facts : Calories 3225.6, Fat 127.2, SaturatedFat 49.3, Cholesterol 415.4, Sodium 5037.6, Carbohydrate 362.3, Fiber 31.1, Sugar 36.1, Protein 157.2
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