Grilled Greek Salad Pizza Food

GREEK SALAD PIZZA

Steps:

• Lightly coat inside of pizza crust with salad dressing.
• Marinate chicken breast in remaining salad dressing for 1 hour- Grill until done- about 10 minutes over medium heat.
• Spread spinach dip over crust.
• Slice chicken into bite sized pieces and spread evenly over pizza.
• Add red pepper, cucumber, and tomatoes.
• Sprinkle with feta.
• Slice into thin wedges.
• May be made several hours ahead and stored in refrigerator.

GRILLED SALAD PIZZA

Steps:

• Prepare a grill for medium heat.
• For the salad: Whisk the vinegar, 1/2 teaspoon salt, several grinds of pepper and the oregano together in a large salad bowl. Slowly whisk in the oil to make a smooth dressing. Whisk in the Parmesan. Add the garlic clove and let sit for about 30 minutes to infuse (about as long as it takes to prepare the pizza).
• Just before serving, discard the garlic clove. Add the tomatoes, cucumber, red onion, giardiniera, artichokes, olives, provolone and salami to the bowl and toss to coat. Add the romaine and toss again.
• Meanwhile, for the pizza: Stir together the ricotta and chopped garlic in a small bowl. Stir in enough cream or milk to make a spreadable mixture. Season with salt and pepper. Brush a 14-inch or larger pizza pan with oil. Form the pizza dough into a ball and place on the pan. Brush the dough with oil. Use your fingers to gently stretch the dough to a 12- to 13-inch round. Brush the top of the dough once more with oil.
• Quickly flip the pizza over the grill and remove the pan, leaving the dough round on the grill. Grill, covered, until the bottom of the dough is golden, has distinct grill marks and the top is set, about 3 minutes. Flip the dough so the grilled side is up. Brush the crust with olive oil. Spread the ricotta mixture almost to the edges. Sprinkle with the mozzarella, Parmesan and pecorino. Cover the grill and cook until the cheese is melted and the bottom crust is crisp and golden, 6 to 7 minutes.
• Remove the pizza from the grill and cut into 8 slices. Sprinkle the pizza with red pepper flakes and oregano. Pile the salad on top and serve.

GRILLED GREEK PITA PIZZAS

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.

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.

GRILLED GREEK PIZZA

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.)