Quick Mediterranean Pizza Food

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MEDITERRANEAN QUICK PIZZA



Mediterranean Quick Pizza image

Mediterranean Quick Pizza is a 2013 Bisquick Family Favorites Recipe Contest award-winning recipe developed Elaine Mason of Oconomowoc, 2nd Place, Wisconsin State Fair (Milwaukee, WI).

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 12

Number Of Ingredients 17

1 1/2 cups Original Bisquick™ mix
1/3 cup very hot water
1 tablespoon extra-virgin olive oil
1/2 cup red wine vinegar
3 cloves garlic, finely chopped
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
3 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
2 packages (8 oz each) cream cheese, softened
1/2 cup diced sun-dried tomatoes in oil (from 8-oz can)
1 cup chopped tomato
1 cup chopped cucumber
1/4 cup chopped red onion
1/4 cup sliced pitted kalamata olives
1 cup chopped fresh spinach
1/2 cup crumbled feta cheese

Steps:

  • Heat oven to 400°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Crust ingredients until soft dough forms. Press dough in bottom of pizza pan, forming a crust at edge of pan. With fork, prick to prevent crust from puffing.
  • Bake 12 to 16 minutes or until crust is golden. Cool 10 minutes. Meanwhile, in medium bowl, beat Greek Vinaigrette Dressing ingredients with whisk until well blended. Set aside.
  • In medium bowl, mix cream cheese and sun-dried tomatoes. Spread mixture on pizza crust. Top with tomato, cucumber, onion, olives and spinach. In small bowl, mix together 1/4 cup of the dressing and the feta cheese; spoon over pizza. (Cover and refrigerate remaining dressing for another use.)

Nutrition Facts : Calories 380, Carbohydrate 17 g, Cholesterol 40 mg, Fat 5, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 6 g, TransFat 1 g

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

MEDITERRANEAN PIZZA



Mediterranean Pizza image

This is a bit different than your traditional pizza but it is super tasty. I always add a tin of anchovy fillets apprz 8 filets to the tin) but that's up to you - It does make you thirsty!!! If you want the best thin crust ready made get a "Boboli "- fantastic. Use the oil from the anchovies (if using) to saute the onions & green peppers. You may also use sundried tomatoes in oil just drain well (I like these). Enjoy

Provided by Bergy

Categories     Lunch/Snacks

Time 24m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 medium thin pizza crust
3/4 cup dry sun-dried tomato
3/4 teaspoon olive oil
1 large green pepper, chopped
1/2 cup chopped sweet onion
3 teaspoons capers
1/4 cup black olives, chopped
1 cup feta cheese, crumbled

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!

Nutrition Facts : Calories 318.7, Fat 20.2, SaturatedFat 11.8, Cholesterol 66.8, Sodium 1537.6, Carbohydrate 23.5, Fiber 5.1, Sugar 14.4, Protein 14.8

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