Mediterranean Pizza Skillet Food

MEDITERRANEAN PIZZA RECIPE

Steps:

• Preheat the oven to 450°F. IF you're using a pizza stone, place it in the oven.
• On a baking sheet or a pizza peel, roll out the pizza dough to 12 inches.
• Spread olive oil on the dough and sprinkle salt, thyme, black pepper and dried basil on the pizza dough.
• Top the pizza dough with artichoke hearts, sun-dried tomatoes, olives, red onion and fresh mozzarella.
• Transfer the pizza onto the pizza stone (if using) and bake in the oven for about 12 to 15 minutes until cheese is melted and bubbly and the dough is crispy on the edges.
• Top with fresh tomatoes and chopped parsley.
• Serve immediately.

MEDITERRANEAN PIZZA SKILLET

Steps:

• In a large skillet cook and stir chicken and garlic in hot oil over medium-high heat until chicken is browned.
• Stir in tomatoes, artichokes, olives, seasoning, and pepper. Bring to boiling; reduce heat.
• Simmer, covered for 10 minutes or until chicken is no longer pink.
• Top with lettuce and cheese.
• Cook covered for 1-2 minutes more until lettuce starts to wilt.
• Sprinkle with basil and serve on bread.

MEDITERRANEAN SKILLET

Steps:

• Heat oil in a large skillet over moderate heat
• Add chicken pieces and season with salt and pepper
• When the chicken pieces start to brown, add potatoes, garlic, onions and red pepper and season with a bit more salt and pepper
• Continue browning chicken and vegetables for about 10 minutes, stirring often
• Add wine and allow to bubble for a couple of minutes
• Add basil, oregano, thyme, tomatoes (squash these a bit first) and paprika
• Cover and reduce heat to low
• Cook for 30 minutes, covered, stirring occasionally, or until potatoes are tender and chicken is fully cooked
• Remove from heat and add spinach, stirring to combine
• Serve immediately with crusty baguettes and alioli

MEDITERRANEAN PIZZA

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.

GRECIAN CHICKEN

Steps:

• In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; saute until no longer pink, 7-9 minutes. Remove and keep warm., In same skillet, heat remaining oil; add the next 6 ingredients. Cook and stir until onion is translucent, 2-3 minutes. Stir in garlic; cook 1 minute more. Add water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 3-4 minutes. Return chicken to skillet; add olives. Simmer, uncovered, until chicken is heated through, 2-3 minutes. If desired, serve with orzo.

PIZZA SKILLET

Steps:

• Cook noodles as package directs, drain.
• Set aside.
• In skillet brown beef and onion.
• Drain.
• Add tomato sauce, spaghetti sauce mix and water.
• Bring to a boil.
• Cover, reduce heat and simmer for 10 minutes.
• Stir in cooked noodles.
• Top with cheese, cover and cook on low for 5 minutes, until cheese melts.

MEDITERRANEAN PIZZA

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!