GREEK PIZZA WITH SPINACH, FETA AND OLIVES
Sun dried tomatoes, spinach, and Kalamata olives boldly flavor this easy pizza.
Provided by USA WEEKEND Pam Anderson
Categories World Cuisine Recipes European Greek
Time 42m
Yield 6
Number Of Ingredients 10
Steps:
- Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
- Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 39.3 g, Cholesterol 35.9 mg, Fat 29 g, Fiber 2.4 g, Protein 14.1 g, SaturatedFat 7.9 g, Sodium 894.4 mg, Sugar 2.9 g
PITA PIZZAS WITH HUMMUS, SPINACH, OLIVES, TOMATOES & CHEESE
These are inexpensive, easy, quick to put together and can be served room temp or right out of the oven. Cut into wedges like small pizza slices. They never last long and you can really use any toppings. I like to make my own hummus, but it isn't difficult if you want to make your own. But I get a small container which is enough for about 8 pitas for under $3, a roasted red pepper hummus right from the grocery store so why not. Then my favorite toppings are black or kalamata olives, goat or feta cheese, carmelized onions, fresh basil, fresh baby spinach, diced tomato or sundried tomatoes. You can add anything. Just lightly toast in the oven top, cook again for just 5 minutes and done! Slice like a pizza and serve. Great easy treats.
Provided by SarasotaCook
Categories < 30 Mins
Time 20m
Yield 48 small slices, 24 serving(s)
Number Of Ingredients 13
Steps:
- Pitas -- Brush with a little olive oil, salt and pepper on each pita. Lightly toast in a 400 degree oven until slightly brown.
- Top -- Top with hummus, then your favorite toppings. I like olives, baby spinach, tomatoes, feta, a little black pepper and some Italian seasoning. But NOTE -- you can add any of your favorite toppings.
- If you add onions, mushrooms, peppers, zucchini, artichokes, etc., I pan saute lightly first so they are pre-cooked before adding to the pizza. The pizzas are only cooked a few minutes so just have everything ready.
- Bake -- Another 5 minutes in the oven, just to heat everything up and soften the cheese.
- Finish -- Mix the balsamic vinegar and olive oil and just simply drizzle over the top after it comes out of the oven. Perfect finishing touch. Just cut in Pizza slices and serve. I like to use my pizza cutter and 6 slices per pita.
- ENJOY a very simple inexpensive quick appetizer.
SPICY SPINACH AND GOAT CHEESE PIZZAS
Categories Herb Appetizer Bake Goat Cheese Spinach Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Heat oil in heavy large skillet over medium heat. Add spinach; toss until beginning to wilt, about 2 minutes. Add rosemary and crushed pepper and toss 1 minute. Remove from heat; mix in lemon juice and peel.
- Arrange crusts on work surface. Spread 1/4 of goat cheese on each. Top each with half of spinach mixture, then drop remaining goat cheese over spinach by teaspoonfuls.
- Place pizzas directly onto oven rack. Bake until crusts are crisp and cheese on top begins to brown, about 10 minutes.
SPINACH AND FETA PITA BAKE
This is great as a party appetizer or a full meal. Tasty, full of flavor and good for you. The crunchy crust is what I really like! You can play with the veggie toppings and cheeses for a great meal that is fast and delicious! Our favorite quick meal!
Provided by Heatherbee
Categories World Cuisine Recipes European Greek
Time 22m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
- Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 41.6 g, Cholesterol 12.6 mg, Fat 17.1 g, Fiber 6.9 g, Protein 11.6 g, SaturatedFat 3.9 g, Sodium 587.1 mg, Sugar 2.8 g
SPINACH, SUN-DRIED TOMATO AND GOAT CHEESE PITA PIZZAS
Make and share this Spinach, Sun-Dried Tomato and Goat Cheese Pita Pizzas recipe from Food.com.
Provided by GoldsmithLissa
Categories < 30 Mins
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine sugar, salt, oregano and tomato paste in a small bowl.
- Lightly oil pitas and place on a sheet pan.
- Lightly broil pitas until they're a little crispy.
- Remove pitas from broiler. Top with sauce mixture. Layer spinach, basil, sun-dried tomatoes and cheese.
- Broil until cheese starts to melt.
Nutrition Facts : Calories 849.2, Fat 56.8, SaturatedFat 7.9, Sodium 2007.3, Carbohydrate 78.4, Fiber 12, Sugar 29.5, Protein 17.3
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SUN DRIED TOMATO & GOAT CHEESE PIZZA - NO RECIPE …
From noreciperequired.com
4.4/5 (34)Category AppetizerCuisine AmericanTotal Time 35 mins
- I love making pizzas at home. With a few simple tricks, they are easy to make, and the choice of toppings are nearly endless, making it easy to catere to everyone’s tastes, and even the changing seasons. Here, I show you how to make a sun dried tomato and goat cheese pizza. The sun dried tomatoes are super dense in flavor and a bit sweet, and go perfectly with the goat cheese, with is dotted throughout the pizza and adds a creamy rich flavor and texture. Get the dough from a local pizza shop like I do, which saves you a ton of time, and is generally a great product. Enjoy! Recipe Overview and Keys to Success To make the best sun dried tomato and goat cheese pizza, make sure to do the following:
- You can certainly make the dough if you like, but I prefer buying it from a local pizza shop. It’s a big time saver, and the quality is always high If you can use a pizza stone, or at least a heavy gauge pan, rather than a thin metal sheet. It retains heat better, and well help get a nice crispy crust Stretch the dough nice and thin, or it can really over power the sauce and toppings, and taste more like a loaf of bread with toppings, rather than pizza. Use very high heat, a 500 degree oven8 Finally, use some restraint with the sauce and toppings, otherwise, the pizza can get soggy and out of balance
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5/5 (4)Total Time 25 minsServings 4Calories 450 per serving
- Preheat oven to 500ºF. If you have a pizza stone, put it on the bottom rack of your oven. Bring the pizza dough to room temperature.
- Bring a small pot of water to a boil. Remove from heat and add the sundried tomatoes. Let sit for 10 minutes, or until the tomatoes are soft and plump. Drain and chop the tomatoes.
- Divide the dough into two portions; shape each portion into a round about 1/4 inch thick. Brush with the garlic oil. Scatter half the tomatoes over each dough portion. Top with a single layer of zucchini slices, then with red onion. Scatter the cheeses over the top and sprinkle with red pepper flakes.
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