GRILLED GREEK PIZZA
Feta, olives, tomatoes and garlic combine for a taste of Greece in your backyard!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- In small bowl, mix oil, salt, pepper sauce and garlic; reserve 1 tablespoon. To remaining oil mixture, add basil, onions and tomatoes; toss. Cover; let stand at room temperature 30 minutes.
- Heat gas or charcoal grill. Divide dough in half. On floured surface, roll each half into 8-inch round. Place dough rounds on grill over medium heat. Cover grill; cook 1 to 2 minutes or until bottoms of crusts begin to brown.
- Remove crusts from grill, and place browned sides up on ungreased cookie sheet. Brush reserved oil mixture evenly over crusts. Top with tomato mixture, cheeses and olives.
- Slide pizzas from cookie sheet onto grill. Cover grill; cook 2 to 4 minutes or until bottoms of crusts are brown and cheese is melted. (If crusts brown too quickly, place a piece of foil between crusts and grill.)
Nutrition Facts : Calories 560, Carbohydrate 63 g, Cholesterol 30 mg, Fat 3, Fiber 4 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 4 g, TransFat 1 g
GRILLED GREEK PIZZA
Working on healthy recipes for my husband who recently had surgery to remove a cancerous tumor in his colon. Vegetables, fresh and organic are my choice. Summer time is for grilling, thus the pizza.
Provided by Kathy Melendez
Categories Pizza
Time 35m
Number Of Ingredients 18
Steps:
- 1. Prepare charcoal grill with coals in lowest position. Roll out dough in shape desired.
- 2. Mix all ingredients for Tzatziki sauce. Spread thin layer over pizza dough (about 1/2 cup).
- 3. Thin slice tomatoes and set aside. Chop all other vegetables, drizzle with olive oil and place in grill pan on grill. Lightly grill until warmed, but not soft. Remove from grill and spread chopped vegetables over Tzatziki covered dough.
- 4. Place sliced tomatoes on top of vegetables and sprinkle with feta cheese and olives. Place on grill. Close lid on grill for 15 minutes or until dough is cooked through.
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.
GREEK PIZZA
Provided by Giada De Laurentiis
Time 37m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the crust: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Dust a heavy baking sheet with cornmeal. Set aside.
- On a lightly floured work surface, roll out the dough into a 1/4-inch thick rectangle about 16 inches long and 8 inches wide. Transfer the dough to the prepared baking sheet.
- For the topping: In a large skillet, heat the oil over medium-high heat. Add the leeks and season with salt and pepper. Cook, stirring frequently until tender, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. In batches, add the spinach and cook until wilted, about 5 minutes. Remove the pan from the heat and add the feta cheese and mint. Season with salt and pepper, to taste.
- Using the tines of a fork, prick the surface of the dough all over. Spread the spinach mixture on top and dot with butter.
- Bake until the dough is golden and crunchy, 15 to 18 minutes. Cut into squares and serve.
THE GREEK PIZZA (CALIFORNIA PIZZA KITCHEN)
California Pizza Kitchen has had tremendous success with their Greek "salad" pizza. It combines all of the elements of a traditional Greek salad: creamy feta, sweet red onions, cucumbers and a tangy lemon-herb vinaigrette salad (minus the lettuce) and eaten with your hands. What could be better? Serving the Tzatziki Sauce on the side provides the perfect excuse for dipping your pizza.
Provided by gailanng
Categories Greek
Time 4h30m
Yield 1 9
Number Of Ingredients 37
Steps:
- Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450° F, at least 30 minutes.
- Roll and spread the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the topping measurements in half.
- Brush the dough with olive oil to within an inch of the edge, and spread the grated mozzarella to within 1/2 inch of the outer edge. Distribute the chicken over the cheese.
- Transfer the pizza(s) to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly.
- Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place the sauce in a squeeze bottle or syrup dispenser.
- Use the peel to remove the pizza from the oven. Slice as desired. Spoon the dressed salad over the pizza. Sprinkle with feta cheese, then drizzle with half the Tzatziki Sauce. Sprinkle with chopped parsley. Serve immediately, with the remaining sauce on the side.
- To Make Traditional Pizza Dough: In a small bowl, dissolve the yeast in the water (1 cup plus 1 tablespoon). Make sure the water is not too hot, as this will kill the yeast and prevent the dough from rising.
- If using a stand mixer, use the paddle because the dough hook will not mix this size batch efficiently. In the mixing bowl, combine the flour, sugar, salt, and 1 tablespoon of the olive oil and stir by hand just to distribute. Add the dissolved yeast and place the bowl and paddle on the mixer. Start mixing on the lowest speed to mix. Increase the speed slightly and mix for 2 to 3 minutes, until the dough is smooth and elastic. Do not over-knead, as this will build up too much gluten and make the dough difficult to shape. If using a food processor, be sure to use the plastic blade, the metal knife will cut through the gluten strands and keep the dough from developing any "body". Proceed as for the stand mixer making sure to stop kneading as soon as the dough forms a smooth ball. Over-kneading could overheat the dough because the mixing bowl is directly above the motor. If mixing by hand, place the dry ingredients in a 4 to 6 quart bowl, and stir to combine. Make a well in the middle and put the liquids, reserving 1 teaspoon of olive oil. Use a wooden spoon to combine the ingredients. Once all the flour is mixed in, turn the dough onto a lightly floured work surface and, with lightly oiled hands, knead the dough for 5 minutes. It should be smooth and elastic, but will still be slightly sticky.
- Place the remaining teaspoon of oil in a 1 quart mixing bowl and spread it with your fingertips. Place the dough ball in the bowl, move it around in the oil, then turn it over so that the oiled side is facing upward. Cover the bowl tightly with plastic wrap and allow the dough to rise until doubled in size, 1 1/2 to 2 hours.
- About 2 hours before you are ready to assemble your pizza, remove the dough form the refrigerator. If making individual pizzas, use a sharp knife to divide the dough into 2 or 4 equal portions.
- Roll each portion of dough into a round ball on a smooth, clean surface, making sure to seal any holes by pinching or rolling.
- Place the newly formed dough balls in a glass baking dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish with clear plastic wrap. Set aside at room temperature until the dough balls have doubled in size, about 2 hours. They should be smooth and puffy. Dress the pizza according to the recipe.
- For Grilled Greek Chicken: Place the chicken breasts between sheets of waxed or parchment paper and gently pound to a thickness of 1/2 inch. Do not pound them too thin; this is just to ensure that they will cook evenly.
- Combine the olive oil and seasonings in a large mixing bowl. Stir to mix. Add the chicken breasts to the bowl, one by one, turning each in the marinade. Place the chicken in the refrigerator for 10 to 20 minutes.
- If you have a hot grill available, grill the chicken for 3 to 4 minutes on each side. Do not overcook. If no grill is available, preheat the over to 350 degrees and bake the chicken, skin side up in a pan, for about 30 minutes. The internal temperature should be 165 degrees.
- Use the chicken immediately, as desired; or let it cool and refrigerate for up to 3 days.
- For The Greek Salad: Combine the cucumber, tomatoes, onion, and olives in a large mixing bowl. Whisk together the remaining ingredients in a small bowl and add to the vegetables. Stir well. Makes 3 cups.
- To Make The Tzatziki Sauce: Place all the ingredients in a blender or small food processor and process until smooth. This sauce will keep for up to 5 days in the refrigerator. Whisk before using. Makes 3/4 cups.
Nutrition Facts : Calories 3756.6, Fat 223.9, SaturatedFat 70.9, Cholesterol 1037.2, Sodium 6539.1, Carbohydrate 102.5, Fiber 10, Sugar 38.6, Protein 326.2
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- Cut the dough in half. Then using a well-floured rolling pin, roll each piece of dough out into 12-inch circles. Place the dough circles on parchment paper. Lightly oil the tops and let them rest while the grill is heating.
- Preheat the grill to high. If you have a grilling/baking stone, place it on the grill. Meanwhile prepare the pizza toppings.
- One at a time, flip the dough circles onto the grill stone or grates. Grill for 2-3 minutes per side, flipping carefully with a large spatula.
- One both pizza crusts are grilled, spread 8 ounces of hummus on each crust. Then top both with fresh arugula, tomatoes, olives, feta and drizzle with a little olive oil. Serve warm.
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