FETA CHEESE TAHINI PIZZA
Make and share this Feta Cheese Tahini Pizza recipe from Food.com.
Provided by salam lena
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place each pita on large cookie sheet.
- Brush both sides with olive oil.
- Spread 2 tablespoons of tahini on each pita.
- Then top with generous amounts of Feta cheese (French Feta is the best). Top each with olives and tomato slices.
- Top with Zatar which is a thyme and sesame seed spice found at most middle eastern markets. Sprinkle with garlic powder.
- Bake in oven at 350°F until cheese is almost brown and bread is lightly crisp.
Nutrition Facts : Calories 674.2, Fat 45.7, SaturatedFat 15.3, Cholesterol 66.8, Sodium 1289.2, Carbohydrate 47, Fiber 5.1, Sugar 5.5, Protein 22.1
ARTICHOKE AND FETA CHEESE PIZZA
Categories Cheese Onion Tomato Bake Vegetarian Quick & Easy Feta Spring Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Cut artichokes into 1/2-inch pieces. Sprinkle baking sheet with yellow cornmeal. Unroll pizza crust dough onto prepared baking sheet; press out dough to 11-inch square. Brush dough with 1 tablespoon reserved marinade. Top dough with artichokes, plum tomato slices, crumbled herb-seasoned feta cheese and sweet onion slices. Drizzle with remaining 1 tablespoon marinade.
- Bake pizza until crust is crisp and golden, about 15 minutes. Transfer to platter. Sprinkle with mint. Cut pizza into 4 squares and serve.
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HOMEMADE FETA CHEESE PIZZA RECIPE - MY GREEK DISH
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4.9/5 (556)Estimated Reading Time 4 minsCategory MainTotal Time 1 hr 30 mins
- To prepare this feta cheese pizza recipe, start by making the dough. Add into the bowl of the electric mixer the water along with the yeast. Stir with a fork and wait 3-4 minutes, for the yeast to be completely dissolved and starts bubbling. Pour in a splash of milk. Into the same bowl, add the flour, the salt and sugar. Using the dough hook, mix all the ingredients in low speed for about 5-7 minutes, until the dough becomes an elastic ball. Whilst mixing, pour in the olive oil. When done, remove the dough from the hook and check out its texture. It should be smooth and elastic and slightly sticky. If it is too sticky, add just a little more flour (1/2 tsp), mix and check again.
- Coat lightly the dough with some olive oil, place the dough inside and cover with plastic wrap. Let the dough sit in warm place for at least 30 minutes, until it doubles it’s size.
- Take the dough out of the bowl knead for a while, to deflate it and split in 3 evenly sized balls. Using a rolling pin, stretch out each ball, on a floured surface, and shape into a thin round shaped pizza base (0.5 cm thick)
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