greek pizza

This Greek Flatbread pizza is the perfect quick and easy vegetarian dinner for a busy weeknight! My 5 Minute Flatbread crust creates a crispy, crunchy base that is topped with homemade spinach pesto, mozzarella, feta, artichoke hearts, red onion, grape tomatoes, and black olives. 

Greek Flatbread Pizza

flatbread crusts (homemade

olive oil

spinach pesto

mozzarella

grape tomatoes

red onion

can sliced black olives

artichoke hearts

feta

oregano

Kosher salt

parsley

arugula leaves

Make my quick and easy flatbread recipe and par-bake as instructed. Or purchase two store-bought flatbread crusts.

Divide pesto evenly between the crusts, spreading it in an even layer.

Divide shredded cheese between the two crusts.

Add tomatoes, onion, black olives, artichoke hearts, feta, and oregano along with a pinch of Kosher salt.

Bake for 5-10 minutes or until the veggies are tender and the cheese is melted.

Garnish with fresh chopped parsley and arugula and enjoy!

This was my absolute favorite dinner ever!! Thanks so much for sharing! My family loved it! Will definitely be making it again!!

My husband and I loved this so much! We’ve recently completely overhauled our diet for health reasons and I think this was one of our favorite recipes so far. (And it was soooo easy!!) I didn’t add mozzarella because it bothers us and used regular pesto. Hoping to try the homemade spinach pesto next time. Thank you!!!

Very easy, had most ingredients on hand, everyone loved it! Will make it again!!

This was fabulous! My family’s new favorite! I forgot the arugula, but the pesto was great!  

1 question...what’s the best was to reheat the leftovers??

https://content.jwplatform.com/videos/lKDl8Cuj.mp4

This Mediterranean Flatbread pizza is the perfect quick and easy vegetarian dinner for a busy weeknight!

Easy_Mediterranean_F

When your family and friends taste this pizza, it will conjure up images of Greece. To really wow everyone with your presentation, put it on a wood serving board with lemon quarters to add a pop of taste—and colour!

Flatbread Pizzas with Spinach and Feta

clove, finely chopped

tbsp ml) olive oil,

(140 g) baby spinach, coarsely chopped

(90 g) crumbled feta cheese (see note)

pitas

Lemon wedges

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With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.

In a large skillet over medium-high heat, lightly brown the garlic in the oil. Add the spinach and oregano. Cook for 1 minute, stirring constantly. Season with salt and pepper. Drain the spinach in a strainer and let cool. 

Place the pitas on the prepared sheet. Top each one with one-quarter of the spinach and feta, then drizzle with olive oil. Bake for 12 minutes or until the flatbread is light golden brown. Let cool and serve with a squeeze of lemon.

Bien. Simple et vite fait. Les pitas cuisent en 8 minutes sur une pierre à pizza.

J’ai substitué les épinards par du chou kale!!!
Mon potager  en est envahit 

Excellentes pizzas!
Je double aussi la quantité d’épinards...Et je poivre généreusement.
Aussi bonnes froides pour la boîte à lunch...
J’accompagne d’une salade Grecque.

Ces pizzas sont délicieuses, je les fais régulièrement. 
J'ai personnalisé un peu au fil du temps et dans le mélanges d'épinards, je mets environ le double des épinards, j'ajoute un piment rouge tranché et quelques champignons. Je mets aussi un peu plus d'origan séché. 
Le pain naan est aussi un bon substitut.

Très bonne recette. 
J'ai pris du pain naan à l'ail pour donner d'avantage de gout, ajouté quelques champignons et du haché pur boeuf pour mon homme carnivore :) 
A refaire sans hésiter !

J'ai bien aimer cette recette de pizza. Elle est simple a suivre. J'aimerais bien voir dautres recettes de pizza au epinard!

SIND, Nicolas Desjardins

https://cdn.jwplayer.com/v2/media/fOtI1lbA

Garlic: remove the sprout or not?

Pizza just got a delicious upgrade! This is loaded with fresh veggies and a satisfying greek flavor.

Greek Pizza

oz pizza dough (, homemade

Tbsp extra virgin olive oil (, divided)

garlic (, minced)

basil

thyme

Salt and black pepper

oz feta (, crumbled)

chopped bell pepper ((any variety))

grape tomatoes (, halved)

kalamata olives (or black olives)

Preheat oven to 450 degrees. Place pizza stone in oven and rest 30 minutes. Meanwhile combine 1 1/2 Tbsp olive oil and garlic in a small bowl.

Spread and shape pizza crust into a 12 - 13 inch round over a sheet of lightly floured parchment paper, while creating a rim along edge of dough. Brush pizza dough evenly with olive oil mixture.

Sprinkle evenly with oregano, basil, thyme (leaving rim uncovered with herbs) and season lightly with salt and pepper. Top evenly with mozzarella and feta cheese.

Bake in preheated oven 12 - 15 minutes until crust is golden. Meanwhile, saute peppers in a skillet in 1 Tbsp olive oil over medium high heat until tender (you could also just add them on without sauteing).

Remove pizza from oven and immediately top with peppers, tomatoes, olives, onion and parsley. Cut into slices and serve.

Very good! First time I sautéed vegetables, nice flavor.

I made this pizza last night using homemade dough.  I followed the recipe pretty much however I added all the toppings before cooking the pizza and I cooked it on a preheated pizza stone on my grill.  I didn't want the toppings to be raw and cold and felt it would be better this way.  The pizza was really good and the flavors were great.   I loved the olives and feta combination, oh heck I just loved the flavors.  Thank you for putting your idea out there for others to try.

A fresh take on white pizza with roasted garlic, spinach, and feta cheese. This Greek-inspired pie combines creamy sauce and Mediterranean herbs for amazing flavor.

Greek White Pizza

pizza dough, store-bought

ricotta cheese.

cream cheese, room temperature.

Parmesan.

heavy cream.

whole head of garlic.

spinach, chopped.

feta.

mozzarella.

olive oil, divided.

oregano.

red pepper flakes (optional).

Roast Garlic

Cut top off garlic head. Add oil and salt, wrap in foil, and roast at 400°F until soft, about 35 minutes.

Make Sauce

Mix ricotta, softened cream cheese, Parmesan, cream, and roasted garlic paste. Season well.

Shape Dough

Heat oven to 475°F. Roll dough on floured surface to desired size.

Top Pizza

Spread white sauce, layer with spinach, sprinkle cheeses, add oregano and pepper flakes. Drizzle oil on top.

Bake

Cook until crust turns golden and cheese melts, about 12-15 minutes.

This Greek Pizza recipe is loaded with feta cheese, mozzarella, tomatoes, onions, olives, and peppers. It&#039;s easy to make with homemade dough, or use store-bought for an easy shortcut!

½ lbs. pizza dough

olive oil (divided)

parmesan cheese (grated)

butter

pizza sauce

onions

green bell peppers (sliced)

cherry tomatoes (halved)

Pepperoncini peppers (sliced)

Kalamata olives

Feta (crumbled)

Greek salad dressing

lemon juice

salt

½ cups whole milk/low moisture Mozzarella (shredded)

Preheat oven to 375° F. Measure out ingredients before beginning.

Place the onions, peppers, tomatoes, pepperoncini, and olives in between paper towels and gently roll them up into a cylinder so that all excess moisture can be absorbed before topping the pizza. Set aside until ready to use.

Use a pastry brush to coat a 18 × 13-inch sheet pan with  1 tablespoon  of olive oil.

Roll the dough out on a lightly floured surface to match the approximate size of the pan. Transfer it to the pan and spread it evenly over the top, pushing some up against the edges to form a crust.

Brush  2 teaspoons   of olive oil over the top and sprinkle with parmesan cheese. Prick with a fork in several areas to vent the air and prevent bubbles.

Transfer to the lower oven rack and bake for 7 minutes. Remove and brush the outer crust with  1 tablespoon  of butter.

Transfer the vegetables, olives, and feta cheese to a small bowl. Add Greek dressing, lemon juice, oregano, and salt and toss to coat.

Spread the pizza sauce in an even layer over the pizza and top with mozzarella, followed by the toppings.

Transfer back to the lower oven rack and bake for 7 more minutes.

Remove and use paper towels to gently absorb excess moisture from the top of the pizza. (This is key.) Brush the crust with the remaining  1 tablespoon  of butter.

Transfer to the upper rack and bake for 3 more minutes, or until the cheese is fully melted. If desired, broil at 425° for 1-2 minutes, watching it continuously.

Slice and serve! *If possible, transfer the entire pizza or the slices to a wire cooling rack for 2-5 minutes to allow steam to escape from the bottom, this keeps it extra firm and crisp.

Tested and approved!
Before adding the ingredients, it smelled deliciously good, like parmesan and olive oil in the kitchen.

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