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
GREEK EGGPLANT, TOMATO, AND FETA PIZZA
Make and share this Greek Eggplant, Tomato, and Feta Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 44m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the first 6 ingredients in a bowl; set aside.
- Cut the eggplant crosswise into 1/2 inch thick slices.
- Brush both sides of the eggplant with oil; put slices on a foil-lined baking sheet.
- Broil for 2 minutes on each side or until lightly browned.
- Place eggplant evenly over the pizza crust (I sprinkle ever so lightly with salt).
- Top with tomato mixture.
- Sprinkle with cheese. Bake at 450° for 8-10 minutes or until heated.
- Serve immediately.
Nutrition Facts : Calories 285.5, Fat 23.6, SaturatedFat 8.7, Cholesterol 40.1, Sodium 948.9, Carbohydrate 12.6, Fiber 5, Sugar 4.5, Protein 8.4
HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA
Provided by Sara Foster
Categories Herb Tomato Side Roast Vegetarian Low Cal High Fiber Feta Eggplant Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.
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