Mediterranean Chicken Pizza Recipes

MEDITERRANEAN CHICKEN PIZZA

Steps:

• 1. Preheat oven to 180°C. 2. Heat oil for sauce in a pot. 3. Add the onions and sautè until lightly golden. 4. Add the garlic, chillies and seasoning & sautè till fragrant. 5. Add tomatoes and tomato paste and mix in. 6. Cover and cook till sauce has reduced and thickened. Leave aside. 7. To make the dough, in a large bowl mix the flour, salt, oregano and baking powder. 8. Add the milk and the olive oil and stir with a fork until the dough comes together. 9. Dust a work surface with flour and transfer the dough there. 10. Lightly knead it, then divide into two portions. 11. Sprinkle flour over surface and dough, and roll out into a circle. (I roll the base thin, so between 35-40cm circle). 12. Place the bases onto greased pizza pans. 13. Prick dough randomly over with a fork. 14. Bake in oven for 10-15min. 15. Divide pizza sauce between bases. 16. Sprinkle on cooked chicken, tomato cubes, onion and mozzarella cheese. 17. Then place on olives, peppers and feta. 18. Garnish with dried oregano and place in oven. 19. Bake until cheese has melted and pizza has heated through. 20. Cool for 2min, then slice and serve.

MEDITERRANEAN FLATBREAD PIZZA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place flatbreads on a broiling pan.
• Broil in the preheated oven for 3 to 5 minutes. Turn the oven to 425 degrees F (220 degrees C).
• Top pre-baked flatbreads with a thin layer of hummus; make sure it's a thin layer or else pizzas will be soggy. Evenly sprinkle feta cheese on top. Place bell peppers and onion on the flatbreads, evenly spaced. Top with Colby-Jack cheese. Sprinkle with garlic salt, pepper, and dill.
• Bake in the preheated oven until cheese is bubbly and the edges are nice and brown, 7 to 10 minutes.

MEDITERRANEAN CHICKEN

Steps:

• Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
• Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
• Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

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.

EASY MEDITERRANEAN PIZZA

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.