GRILLED GREEK PITA PIZZAS
This easy flatbread pizza captures classic Mediterranean flavors in every bite. It works equally well as a speedy main dish or an appetizer. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place the first six ingredients in a small bowl; toss to combine. Spread hummus over pita breads. Top with artichoke mixture; sprinkle with cheese. Grill pizzas, covered, over medium heat until bottoms are golden brown, 4-5 minutes.
Nutrition Facts : Calories 585 calories, Fat 34g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 1336mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 6g fiber), Protein 15g protein.
INDIVIDUAL GREEK PITA PIZZAS
A quick, easy, and flavorful Mediterranean-style pizza, made with pita bread and topped with a lemon dressing.
Provided by Lela
Categories Main Dish Recipes Pizza Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix lemon juice, garlic powder, oregano, and basil in a bowl; whisk oil into lemon juice mixture until dressing is well blended. Brush about 1 tablespoon dressing over pita breads and arrange on baking sheet; reserve remaining dressing.
- Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella cheese and feta cheese.
- Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.
Nutrition Facts : Calories 726.8 calories, Carbohydrate 38.5 g, Cholesterol 51.5 mg, Fat 56.2 g, Fiber 3 g, Protein 19.4 g, SaturatedFat 14.5 g, Sodium 1369.8 mg, Sugar 3.4 g
GRILLED SUMMER VEGETABLE PITA PIZZA
This is a simple and delicious appetizer for a summer BBQ or just as an every day light meal.
Provided by Food Network
Yield 3 Pita Pizzas (24 small slices)
Number Of Ingredients 8
Steps:
- 1. Slice summer squash in 1/4 inch rounds. Place in bowl and add 2 tbsp. olive oil and 1/4 teaspoon salt.
- 2. Peel and cut red onion in half. Then slice with the grain in -inch wedges. Repeat with second half. Place in bowl with 1 tbsp. olive oil. Sprinkle with salt and combine.
- 3. Cut tomatoes in half and slice in 4-6 half moon wedges. Repeat with second half. Place in bowl with 1 tbsp. olive oil and 1/4 teaspoon salt and combine.
- 4. Grill summer squash about 4 minutes on each side. Grill onions about 5 minutes, rotating once. Grill tomatoes about 5 minutes rotating once.
- 5. Warm pita on the grill about 3 minutes each side. Once warm, remove the pita from the heat and slather with about cup Sabra Hummus.
- 6. Top with summer squash rounds, tomatoes and onions. Cut into 8 pieces and enjoy as a light summer meal or appetizer for entertaining.
GRILLED PITA
Common throughout the Middle East and Mediterranean, pita is traditionally baked at high temperatures in a tandoor (clay) oven. The versatile staple is served with kebabs, falafel, souvlaki, hummus, baba ganoush and many other preparations. It's popular in America, too, but our store-bought pita generally leaves a lot to be desired. (For starters, by the time we get it, it's often several days old.) The good news is that pita is easy to make at home and the soft, tender and fragrant result is well worth it. Although you can bake it in a regular oven, we use a grill to replicate a bit of that smoky tandoor flavor. Cooking the dough on a griddle rather than directly on the grill grates means there's less chance of sticking, making the bread easier to flip.
Provided by Food Network Kitchen
Time 2h40m
Yield 8 pitas
Number Of Ingredients 6
Steps:
- Whisk 2 1/2 cups flour and the yeast, salt and sugar in a large bowl. Add the water and mix using a rubber spatula until the dough comes together. The dough should be a little sticky, but soft and able to hold its shape. Add up to 1/2 cup more flour, if needed. Transfer the dough to a floured surface and knead until it's soft, smooth and elastic, 5 to 7 minutes. Alternatively, you can use a stand mixer and knead until the dough becomes soft and elastic, about 5 minutes. The dough might be just a little sticky and that's okay.
- Place the dough in a clean bowl and cover with plastic wrap and a kitchen towel. Place in a draft-free area, such as a turned-off oven, until doubled in size, about 90 minutes.
- Gently deflate the dough by pressing it down with your hands. Transfer the dough to a lightly floured surface and divide into 8 pieces. Shape each piece into a ball and gently flatten. Cover with a kitchen towel and let rest for 20 minutes.
- Meanwhile, place a cast-iron griddle on an outdoor grill and heat it to medium high (450 degrees F) with the lid closed. Alternatively, you can use a large cast-iron skillet.
- Use a lightly floured rolling pin to roll out 1 piece of dough into a round about 1/4-inch thick, flipping the dough a few times to prevent it from sticking. Meanwhile, keep the remaining pieces of dough covered with a kitchen towel. Transfer the rolled-out pitas to a baking sheet and cover with a kitchen towel. Repeat with the remaining dough, stacking the rounds with a flour-dusted piece of parchment or wax paper between each round to prevent them from sticking.
- Brush the griddle lightly with olive oil. Sprinkle a little water on a rolled-out pita and place it on the griddle. You can cook 2 pitas at a time on a grill pan and 1 pita at a time on a cast-iron skillet. Close the grill and cook until there are small light brown spots on the pita, about 2 1/2 minutes on each side. Some of the pitas will puff up as they cook. Transfer to a platter and cover with a clean towel to prevent them from drying out. Repeat with the remaining rolled-out pitas. (It shouldn't be necessary to re-oil the griddle if it is well-seasoned.) Serve warm.
GRILLED SALMON GREEK PITAS
Tuck grilled salmon, lettuce, and onion inside a pita, and pair with a yogurt dip for a refreshing summertime lunch.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 34m
Yield 6
Number Of Ingredients 13
Steps:
- Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high.
- Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.
- Stack flatbreads; wrap tightly in heavy duty aluminum foil.
- Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.
- Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill.
- Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks.
- Assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 33.7 g, Cholesterol 50 mg, Fat 13.7 g, Fiber 2.9 g, Protein 21.9 g, SaturatedFat 3.3 g, Sodium 430.2 mg, Sugar 2.3 g
GREEK CHICKEN PITA PIZZAS
Make and share this Greek Chicken Pita Pizzas recipe from Food.com.
Provided by Hey Jude
Categories Lunch/Snacks
Time 33m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425°.
- Place the pita on a greased baking sheet; arrange the tomato slices on top of each pita in an overlapping circular pattern.
- Distribute the chicken, feta, green onions, garlic, olives and oregano over the pizzas.
- Bake until cheese melts and the pita bread crisps, about 8 minutes.
Nutrition Facts : Calories 390.5, Fat 10.7, SaturatedFat 5.5, Cholesterol 86.3, Sodium 778.1, Carbohydrate 39.8, Fiber 3, Sugar 4.2, Protein 32.6
GREEK PITA PIZZA
No pepperoni here! But lots of Greek flavor with garlic, feta, and kalamata olives. One of these makes a nice meatless lunch (or two if you have a big appetite). Submitted for Ready Set Cook Summer 2005.
Provided by _Pixie_
Categories Lunch/Snacks
Time 30m
Yield 3 pitas
Number Of Ingredients 13
Steps:
- Preheat oven to 350F and spray a large baking sheet lightly with cooking spray.
- Carefully slice one edge of each pita and open to form a pocket.
- Mix the pita filling ingredients and place in the pockets (about two tablespoons per pocket, and yes, it should be quite thick), spreading it as thin as it will go over the bottom of the pocket to about an inch from the edge.
- Place the pitas on a baking sheet and spread top evenly with tomato paste, sprinkle with the oregano then top with the remaining pita toppings ending with the parmesan.
- Bake for 15 minutes or until hot and the green pepper is done.
Nutrition Facts : Calories 416.3, Fat 15.9, SaturatedFat 9.9, Cholesterol 56.3, Sodium 1575.7, Carbohydrate 51.7, Fiber 5.2, Sugar 11.9, Protein 19
GRILLED VEGGIE PITA PIZZAS
Grilling these pizzas is a quick summery alternative to cooking them in the oven. If it's raining, simply pop them in a 350° oven for 4-5 minutes or until the cheese is melted. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, saute onion in 1 tablespoon oil until tender. Add garlic; saute 1 minute longer. Remove and keep warm. In the same pan, cook arugula just until wilted; remove and keep warm. , Brush one side of each pita with remaining oil. Layer with cheese, tomatoes, arugula, onion mixture, olives and capers. Grill pizzas, covered, over medium heat for 4-6 minutes or until cheese is melted.
Nutrition Facts : Calories 403 calories, Fat 18g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 609mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.
GRILLED PITA WITH GREEK SALAD
Steps:
- Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well.
- Purée 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth.
- Heat grill pan over high heat until smoking and lightly brush with oil, then grill pitas, 2 at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates.
- Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well.
- Spread some chickpea purée on each pita, then mound salad on top.
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