Greek Pizza With Mozzarella And Feta Cheeses Food

GREEK PIZZA

Greek Pizza image

Make and share this Greek Pizza recipe from Food.com.

Provided by Gaelige Coinnaigh

Categories Greek

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

prepared pizza crust, uncooked
8 ounces shredded mozzarella cheese
4 ounces feta cheese, crumbled
1/4 cup Greek olive, pitted or halved
6 -8 pepperoncini peppers, sliced (pickled peppers)
1/2 red onion, sliced thinly
1/2 cup fresh mushrooms, sliced
1 teaspoon dried oregano
extra virgin olive oil
1/8 cup extra virgin olive oil
3 garlic cloves

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.

Nutrition Facts : Calories 176.8, Fat 13.4, SaturatedFat 6.5, Cholesterol 35.8, Sodium 1025, Carbohydrate 5.6, Fiber 1.1, Sugar 3.1, Protein 9.2

GREEK PIZZA WITH MOZZARELLA AND FETA CHEESES

Greek Pizza With Mozzarella and Feta Cheeses image

The combination of Mozzarella and Feta with fresh tomatoes and sauteed onions is simply exquisite. It's worth making a fresh batch of dough for this one.

Provided by hammadjamila

Categories Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

pizza dough (I used Quick Mix Quick Rise Pizza Dough, which yielded 2 batches of dough for a 11X17 cookie sheet)
1 tablespoon cornmeal
8 ounces mozzarella cheese, grated
8 ounces feta cheese, crumbled
1 tablespoon olive oil
1 onion, thinly sliced
1 tablespoon garlic, minced
1/2 red pepper, thinly julienned
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried rosemary
1 tablespoon capers (or pitted Kalamata olives)
2 tomatoes, thinly sliced
2 tablespoons fresh basil, chopped

Steps:

1. Preheat oven at 425°F.
2. Saute the onions, garlic and julienned pepper with the olive oil until the onions are transluscent. Sprinkle crushed red pepper and rosemary. Remove from heat.
3. Oil an 11X17 pan or a pizza pan and sprinkle with cornmeal.
4. Spread dough over the pan.
5. Bake for 5 minutes.
6. Take out of the oven and sprinkle most of the mozzarella over the dough, saving a handful for later.
7. Spread the onion mixture over the mozzarella.
8. Sprinkle the capers over the mixture.
9. Sprinkle a handful of feta over the mixture.
10. Spread the tomato slices over the mixture.
11. Sprinkle the handful of mozzarella over the tomatoes.
12. Sprinkle the rest of the feta over the mozzarella.
13. Sprinkle the fresh basil over everything.
14. Bake for 15 minutes until edges are golden.
15. Optional: Keep the pan in the middle of the oven and turn on the broiler for a couple of minutes until the feta cheese is turning golden.

Nutrition Facts : Calories 396.7, Fat 29.2, SaturatedFat 17, Cholesterol 98.3, Sodium 1095.5, Carbohydrate 12.3, Fiber 1.8, Sugar 6.5, Protein 22.4

GREEK PIZZA WITH CHICKEN, FETA AND OLIVES WITH MIXED CHERRY TOMATO SALAD

Greek Pizza with Chicken, Feta and Olives with Mixed Cherry Tomato Salad image

Provided by Robin Miller : Food Network

Categories main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pound fresh or frozen pizza or bread dough, thawed according to package directions
1 1/2 cups grated mozzarella cheese
2 teaspoons garlic flakes
2 cooked chicken breast halves, diced (about 2 cups)
1 cup sliced mushrooms
1/2 cup sliced pitted kalamata olives
1/2 cup crumbled feta cheese
1 teaspoon dried oregano
1 recipe Cherry Tomato Salad, recipe follows
2 cups halved red cherry or grape tomatoes
2 cups halved yellow cherry tomatoes
1/4 cup freshly chopped basil leaves
2 tablespoons red wine vinegar
2 teaspoons olive oil
1 teaspoon Dijon mustard
Salt and coarsely ground black pepper

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.

GREEK PIZZA WITH SPINACH, FETA AND OLIVES

Greek Pizza with Spinach, Feta and Olives image

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

Ingredients

½ cup mayonnaise
4 cloves garlic, minced
1 cup crumbled feta cheese, divided
1 (12 inch) pre-baked Italian pizza crust
½ cup oil-packed sun-dried tomatoes, coarsely chopped
1 tablespoon oil from the sun-dried tomatoes
¼ cup pitted kalamata olives, coarsely chopped
1 teaspoon dried oregano
2 cups baby spinach leaves
½ small red onion, halved and thinly sliced

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 PIZZA ON PHYLLO WITH FETA AND TOMATOES

Greek Pizza on Phyllo With Feta and Tomatoes image

Adapted from a recipe by Joanne Wier, this is an astonishingly wonderful change-of-pace for the pizza heads among us. Rich, but with a distinctly Greek "flava" this beautiful dish will make your evening. Wonderful to serve to company - very pretty, unusual, and TASTY! ADDENDUM: I've tried several great variations on this...using puff pastry instead of phyllo, substituting cream cheese for the mozzarella, adding some cilantro pesto to the cheese combo, and topping with sauteed onions, zucchini, yellow squash, and using chopped GREEN olives instead of black. Scrumptious! Use your imagination and run amok!

Provided by Pellerin

Categories Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

12 phyllo pastry sheets, thawed
4 tablespoons butter
4 tablespoons extra virgin olive oil
8 ounces mozzarella cheese, coarsely grated
3 ounces feta cheese, FINELY crumbled
3/4 cup grated parmesan cheese
1 teaspoon oregano, dried
1/4 teaspoon red pepper flakes, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
4 scallions, thinly sliced
3 roma tomatoes, sliced (or halved cherry or baby plum tomatoes)

Steps:

Preheat oven to 400°. Melt butter/oil on medium/low heat in small saucepan. Cover phyllo with barely dampened kitchen towel (not paper).
In a bowl, combine cheeses, oregano, pepper flakes, salt, and pepper. Mix well.
Brush baking sheet with oil/butter mixture. Place 1 sheet phyllo in center. Brush with butter-oil. Add 2nd sheet of phyllo, brush with oil. Add 3rd sheet, but do NOT brush with oil. Just sprinkle a LITTLE (i.e. ~2 TBS) of the cheese mixture on top. Add another layer of phyllo. Repeat, until all phyllo is used.
Brush top layer with butter/oil. Sprinkle with ½ of the remaining cheese. Sprinkle with the scallions, then the tomatoes, evenly over the top of the pizza, leaving a 1-inch border around edge. Season the tomatoes with salt, and sprinkle the remaining cheese on top. Trim the edges if desired.
Bake on the TOP shelf of the oven until cheese is melted and phyllo is golden and crisp on the edges; 20-30 minutes. Good with a Pinôt Gris, Pinôt Grigio. Sangiovese or Chianti wine.

Nutrition Facts : Calories 716, Fat 51.4, SaturatedFat 24.1, Cholesterol 111.9, Sodium 1401.2, Carbohydrate 36, Fiber 2.1, Sugar 3.4, Protein 27.9

GREEK PIZZA

Greek Pizza image

A light and flavorful pizza featuring feta, tomatoes, and spinach. I like to use a homemade whole wheat crust, rolled thin.

Provided by ESTEPHAN

Categories Main Dish Recipes Pizza Recipes

Time 45m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
½ cup diced onion
2 cloves garlic, minced
½ (10 ounce) package frozen chopped spinach, thawed and squeezed dry
¼ cup chopped fresh basil
2 ¼ teaspoons lemon juice
1 ½ teaspoons dried oregano
ground black pepper to taste
1 (14 ounce) package refrigerated pizza crust
1 tablespoon olive oil
1 cup shredded mozzarella cheese
1 large tomato, thinly sliced
⅓ cup seasoned bread crumbs
1 cup shredded mozzarella cheese
¾ cup crumbled feta cheese

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.

Nutrition Facts : Calories 609.4 calories, Carbohydrate 63.1 g, Cholesterol 61.3 mg, Fat 26.2 g, Fiber 4.1 g, Protein 30 g, SaturatedFat 11 g, Sodium 1531.2 mg, Sugar 10 g

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HOMEMADE FETA CHEESE PIZZA RECIPE - MY GREEK DISH

Preheat the oven to 180C. Smear the tomato sauce over the base of the pizzas and spread with a spoon. Grate the mozzarella on top and scatter …
From mygreekdish.com
4.9/5 (549)
Estimated Reading Time 5 mins
Category Main
Total Time 1 hr 30 mins

To prepare this feta cheese pizza recipe, start by making the dough. Add into the bowl of the electric mixer the water along with the yeast. Stir with a fork and wait 3-4 minutes, for the yeast to be completely dissolved and starts bubbling. Pour in a splash of milk. Into the same bowl, add the flour, the salt and sugar. Using the dough hook, mix all the ingredients in low speed for about 5-7 minutes, until the dough becomes an elastic ball. Whilst mixing, pour in the olive oil. When done, remove the dough from the hook and check out its texture. It should be smooth and elastic and slightly sticky. If it is too sticky, add just a little more flour (1/2 tsp), mix and check again.
Coat lightly the dough with some olive oil, place the dough inside and cover with plastic wrap. Let the dough sit in warm place for at least 30 minutes, until it doubles it’s size.
Take the dough out of the bowl knead for a while, to deflate it and split in 3 evenly sized balls. Using a rolling pin, stretch out each ball, on a floured surface, and shape into a thin round shaped pizza base (0.5 cm thick)

Greek Pizza With Mozzarella And Feta Cheeses Food

GREEK PIZZA

Make and share this Greek Pizza recipe from Food.com.

GREEK PIZZA WITH MOZZARELLA AND FETA CHEESES

The combination of Mozzarella and Feta with fresh tomatoes and sauteed onions is simply exquisite. It's worth making a fresh batch of dough for this one.

GREEK PIZZA WITH CHICKEN, FETA AND OLIVES WITH MIXED CHERRY TOMATO SALAD

GREEK PIZZA WITH SPINACH, FETA AND OLIVES

Sun dried tomatoes, spinach, and Kalamata olives boldly flavor this easy pizza.

GREEK PIZZA ON PHYLLO WITH FETA AND TOMATOES

GREEK PIZZA

A light and flavorful pizza featuring feta, tomatoes, and spinach. I like to use a homemade whole wheat crust, rolled thin.

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