TUNA/FETA/BLACK OLIVE PIZZA
A quick grab and make pizza with ingredients I had on hand. Pizza was baked directly on the oven rack, and then cooled on a wire rack for a crispy crust --
Provided by KerfuffleUponWincle
Categories Breads
Time 18m
Yield 8-10 slices
Number Of Ingredients 9
Steps:
- Preheat oven to 450F ~ I do not use a pan! I cook the pizza directly on oven rack!
- Brush balsamic vinaigrette evenly over pizza crust.
- Sprinkle lightly (to taste) with garlic salt.
- Spread well drained tuna evenly over pizza crust.
- Sprinkle lightly with red pepper flakes.
- Add black olives evenly over pizza crust.
- Top with crumbled feta cheese, then pizza cheese.
- Top cheeses with french-fried scallions (french-fried onions).
- Bake directly on oven rack for 8-10 minutes, checking to make sure onions don't burn!
- Remove from oven and place pizza on a wire rack to cool for 10-15 minutes before slicing.
Nutrition Facts : Calories 177, Fat 12.7, SaturatedFat 5.9, Cholesterol 39.5, Sodium 415.6, Carbohydrate 3, Fiber 0.8, Sugar 1.2, Protein 13
TORTILLA PIZZAS WITH FETA CHEESE, TOMATOES, AND OLIVES
Provided by Food Network
Categories dessert
Time 30m
Yield Four 8inch pizzas
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Using 2 baking sheets, place 2 tortillas side by side on each sheet. With a pastry brush, lightly brush each tortilla with some of the olive oil. Flip the tortillas and brush again. Bake 8 to 10 minutes, flipping over the tortillas and alternating the placement of the baking sheets halfway through the cooking time. Also, during the first few minutes, use a knife point to pop any air bubbles that might develop. The tortillas should be golden and crisp when done. (The tortillas may be prepared to this point up to 3 days in advance. Cool completely, seal in a plastic bag, and refrigerate until ready to use.)
- In a large bowl, combine the tomatoes, olives, zucchini, onion slivers, oregano, pepper, and olive oil and toss well. Gently fold in the feta cheese. Scatter all over the 4 tortillas. Bake 12 minutes, or until the feta is sizzling and the zucchini softened. Alternate the placement of the baking sheets halfway during the cooking time. Cut and serve immediately
TUNA, OLIVE & ROCKET PIZZAS
A simple storecupboard standby supper for the whole family - top your pizza bases with salty seafood and a garnish of rocket and red onion
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 27m
Number Of Ingredients 9
Steps:
- Heat oven to 240C/220C fan/gas 9. Tip the pizza mix into a bowl and make up following pack instructions. Cover the bowl with a cloth and leave for a few mins.
- Meanwhile, mix the tomato purée with 4 tbsp water, 1 tbsp oil from the tuna and some seasoning.
- Knead the dough for a few mins on a floured surface, then halve and put each piece, spaced apart, on a large oiled baking tray. Press with an oiled hand to make thin flat pizzas - they don't have to be perfectly round.
- Spread with the tomato purée mixture, then top with the tuna, capers, cheese and olives. Bake for 10-12 mins. Serve scattered with the onion and rocket.
Nutrition Facts : Calories 596 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 2.3 milligram of sodium
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
PEPPER, ONION & FETA PIZZA
Everyone loves pizza! Who knew it could be so good for you?
Provided by USA WEEKEND columnist Jean Carper
Categories Main Dish Recipes Pizza Recipes
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Place crust on pizza pan or cookie sheet. In a bowl, combine remaining ingredients except cheese. Spoon mixture over crust. Top with cheese.
- Bake at 450 degrees for 10-12 minutes, or until vegetables are crispy-tender. Remove from oven and serve.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 42.6 g, Cholesterol 34.7 mg, Fat 15.5 g, Fiber 3.5 g, Protein 15 g, SaturatedFat 6.7 g, Sodium 839.7 mg, Sugar 7 g
TUNA/FETA/BLACK OLIVE PIZZA
A quick grab and make pizza with ingredients I had on hand. Pizza was baked directly on the oven rack, and then cooled on a wire rack for a crispy crust --
Provided by KerfuffleUponWincle
Categories Breads
Time 18m
Yield 8-10 slices
Number Of Ingredients 9
Steps:
- Preheat oven to 450F ~ I do not use a pan! I cook the pizza directly on oven rack!
- Brush balsamic vinaigrette evenly over pizza crust.
- Sprinkle lightly (to taste) with garlic salt.
- Spread well drained tuna evenly over pizza crust.
- Sprinkle lightly with red pepper flakes.
- Add black olives evenly over pizza crust.
- Top with crumbled feta cheese, then pizza cheese.
- Top cheeses with french-fried scallions (french-fried onions).
- Bake directly on oven rack for 8-10 minutes, checking to make sure onions don't burn!
- Remove from oven and place pizza on a wire rack to cool for 10-15 minutes before slicing.
Nutrition Facts : Calories 177, Fat 12.7, SaturatedFat 5.9, Cholesterol 39.5, Sodium 415.6, Carbohydrate 3, Fiber 0.8, Sugar 1.2, Protein 13
ONION, TOMATO, AND OLIVE PIZZAS
Categories Olive Onion Tomato Bake Cocktail Party Vegetarian Quick & Easy Gourmet
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 14
Steps:
- Put oven rack in middle position and preheat oven to 475°F. Line a large baking sheet with parchment paper.
- Cook onions, garlic, anchovy paste, salt, pepper, and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onions are caramelized and very soft, 25 to 30 minutes.
- Divide dough into 4 pieces and gently stretch each into a 5-inch square, then transfer to baking sheet. Spread onion mixture over each square, leaving a 1/4-inch border around edges, then top with tomato slices. Bake pizzas until edges of dough are golden, 12 to 18 minutes.
- Toss together olives and thyme and sprinkle over pizzas. Quarter each square diagonally, making 4 triangles, then cut each triangle in half. Sprinkle with sea salt.
- *Available at specialty foods shops and Salt Works (800-353-7258).
BLACK OLIVE & FETA PIZZA
Make and share this Black Olive & Feta Pizza recipe from Food.com.
Provided by Shannon Ibert
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- With the bottom rack in the lowest position, preheat oven to 450 degrees. Place dough in a greased 12 in pizza pan, then press and stretch dough out to a 10 in circle; prick w/a a fork and brush with olive oil. Bake on bottom rack 10 minutes.
- Puree red peppers, tomato sauce, garlic, and black pepper ina food processor until smooth; spread over pre-baked pizza crust. Top pizza w/ feta, onions and olives; sprinkle w/oregano. Bake on bottom rack until crust is crisp and cheese begins to melt, 10 minutes.
Nutrition Facts : Calories 122.8, Fat 8.8, SaturatedFat 4.8, Cholesterol 26.8, Sodium 753.9, Carbohydrate 6.7, Fiber 1.2, Sugar 2.8, Protein 5.1
ONION, ANCHOVY, AND OLIVE PIZZAS
Steps:
- Make the pizza dough:
- In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)
- Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks. If dough is frozen, thaw overnight in refrigerator before using. Makes enough dough for four 12-by 6-inch oval pizzas.
- Make the pizza:
- In a large saucepan simmer onions in water and oil, covered, over moderate heat until tender, about 15 minutes, and season with salt. Cook onions, uncovered, stirring occasionally and adding additional water, 1 tablespoon at a time, if onions begin to stick to bottom of pan, until liquid is almost evaporated and onions are golden brown. Onions may be made 1 day ahead and chilled, covered.
- Preheat oven to 500°F.
- On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
- Spread onions evenly on dough ovals, leaving a 1/2-inch border around edge of each pizza. Top onions with tomatoes and sprinkle with anchovies, olives, and thyme.
- Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.
SAUSAGE AND OLIVES PIZZA
Sweet Italian sausage and briny green and black olives top this flavorful grilled pizza. No grill? no problem. Cook this pizza dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes one 10-inch pizza
Number Of Ingredients 7
Steps:
- Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
- Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
- Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
- Top it:Top with sausage, olives, rosemary, and mozzarella; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
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