Mediterranean Whole Wheat Pizza Food

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WHOLE WHEAT MEDITERRANEAN PIE CRUST



Whole Wheat Mediterranean Pie Crust image

This is a whole wheat version of the crust I learned to make from Diane Kochilas at her cooking school in Ikaria.

Provided by Martha Rose Shulman

Categories     project

Time 1h15m

Yield Enough for two 9- or 10-inch tarts

Number Of Ingredients 6

200 grams (approximately 1 3/4 cups) whole wheat flour or whole wheat pastry flour
115 grams (approximately 1 cup) unbleached all purpose flour
5 grams (approximately 3/4 teaspoon) salt
50 grams (1/4 cup) extra virgin olive oil
165 grams (3/4 cup) water
10 grams (2 teaspoons) red wine vinegar or strained lemon juice

Steps:

  • In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
  • Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.
  • Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust.

Nutrition Facts : @context http, Calories 771, UnsaturatedFat 23 grams, Carbohydrate 116 grams, Fat 28 grams, Fiber 12 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 628 milligrams, Sugar 1 gram

EASY MEDITERRANEAN PIZZA



Easy Mediterranean Pizza image

This is a great recipe for a different kind of pizza. It's heavy on the flavors, but you don't feel stuffed after eating it. The recipe was actually born of an experiment performed by myself and a friend on a Sunday night. Be creative, though... last time I made it, I spread pine nuts over the surface and it was terrific!

Provided by spaceace

Categories     Cheese

Time 20m

Yield 4-8 serving(s)

Number Of Ingredients 14

1 pre-made prepared pizza crust
1 cup pesto sauce (use bottled or make your own)
1 cup artichoke heart
1 cup sun-dried tomato
1 cup wilted spinach leaves
1/2 cup kalamata olive
4 ounces feta cheese
4 ounces mozzarella cheese, asiago and provolone cheese mix
olive oil
pine nuts (optional)
chicken breast, strips (optional)
fresh basil (optional)
bell pepper (optional)
pepperoni or salami (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Brush pizza shell with olive oil.
  • Spread pesto sauce thoroughly over the surface of the shell, leaving the edge as a crust.
  • Top with olives, sundried tomatoes, artichoke hearts, wilted spinach leaves and cover with cheeses.
  • Place pizza directly on oven rack for 10 minutes, or until cheese is melted from centre to edge.
  • Allow to cool for 5 minutes before slicing.

Nutrition Facts : Calories 242.8, Fat 15.1, SaturatedFat 8.6, Cholesterol 49.2, Sodium 951.5, Carbohydrate 15.7, Fiber 6, Sugar 7, Protein 14.1

VEGETARIAN MEDITERRANEAN PIZZA



Vegetarian Mediterranean Pizza image

This is a wonderful pizza! I got this recipe from the Alive magazine that I pick up at the health food store. Use whatever kind of crust you like. I make my own out of 1/2 whole wheat and 1/2 white flour. That gives you the goodness of whole wheat....but a lighter crust than using all whole wheat. I have added fresh spinach to the recipe...and it works wonderfully. For the best flavour, slightly blacken the grilled eggplant. My pic is not very good....but will post another when I make again. Enjoy!

Provided by luvcookn

Categories     Lunch/Snacks

Time 57m

Yield 1 Pizza, 8 serving(s)

Number Of Ingredients 11

1 unbaked pizza crust
1 -2 tablespoon cornmeal
1/4 cup ready-made bruschetta, flavour up to you
1 -1 1/2 cup fresh Baby Spinach
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 artichoke hearts, cooked, canned and thinly sliced
6 sun-dried tomatoes packed in oil, thinly sliced
1 small eggplant, thinly sliced and grilled
3 ounces mozzarella cheese, grated
1 ounce asiago cheese, grated

Steps:

  • Preheat oven to 450 degrees.
  • Shape and stretch dough into a 12" circle.
  • Sprinkle the counter with cornmeal. Place circle of dough on top of cornmeal; press down lightly; transfer to pizza pan.
  • Spread bruschetta evenly over top. Sprinkle with basil and oregano.
  • Evenly scatter spinach, artichoke hearts, sun-dried tomatoes, eggplant and both cheeses over top.
  • Bake for 12 - 15 minutes.

Nutrition Facts : Calories 72.6, Fat 2.9, SaturatedFat 1.5, Cholesterol 8.4, Sodium 176.6, Carbohydrate 8.9, Fiber 4.2, Sugar 2, Protein 4.4

MEDITERRANEAN WHOLE WHEAT PIZZA



Mediterranean Whole Wheat Pizza image

This is a tangy, flavorful Mediterranean-style pizza inspired by a restaurant version I loved.

Provided by edanielley

Categories     Pizza

Time 25m

Yield 4

Number Of Ingredients 6

1 whole wheat pizza crust
1 (4 ounce) jar basil pesto
½ cup artichoke hearts, drained and pulled apart
2 tablespoons chopped kalamata olives
2 tablespoons sliced pepperoncini, drained
¼ cup crumbled feta cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place pizza crust onto a floured work surface and spread with pesto. Arrange artichoke heart pieces over pesto; scatter kalamata olives and pepperoncini slices over pizza. Top with feta cheese.
  • Bake in the preheated oven until crust is crisp on the bottom and feta cheese has melted, 10 to 12 minutes.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 18 g, Cholesterol 18.1 mg, Fat 18.6 g, Fiber 3.1 g, Protein 9.7 g, SaturatedFat 5.4 g, Sodium 818.6 mg, Sugar 0.4 g

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  • Spray or oil a large bowl and set the bowl aside. Start by dissolving the yeast in the warm water with the sugar (or alternative choice). Simply combine them together and five them a quick stir with a fork. I like to do this in my mixing bowl that I will use to mix this recipe in.
  • While this is ‘proofing’ you can attach your dough hook to your mixer. Tip: spray the hook with nonstick for an easier clean up later on.
  • When the yeast and water mixture begins to bubble, it is ready to move on. This should happen in 5-10 minutes. Add the olive oil and the salt to the yeast mixture and give it a quick stir. Then add a cup of the flour. Mix this on a slow speed for about a minute and then add another cup of flour. Mix for a minute and then add one more cup of flour. However, continue to mix until your dough forms a ball. If the dough is too wet and a ball does not start to form after a few minutes you can slowly add the remaining flour until you get a ball formed. I’ve made this recipe many times and I have found that every time it takes me a different amount of flour to get the dough to form a ball. The whole process of mixing should take about 10 minutes.
  • Place the ball of dough into the bowl that your prepped in the first step. I like to rotate the ball to ensure that it is therefore evenly coated. You can even give it a quick spray of olive oil on the top to make sure that it gets coated too. Cover the bowl with a clean kitchen towel and allow the dough to rise. I like to place my covered bowl on top of the microwave or refrigerator. It should take about an hour to 1 1/2 hours for the dough to double in size.


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