Greek Pizza With Artichokes And Feta Cheese Recipes

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ARTICHOKE AND FETA CHEESE PIZZA



Artichoke and Feta Cheese Pizza image

Categories     Cheese     Onion     Tomato     Bake     Vegetarian     Quick & Easy     Feta     Spring     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

1 6.5-ounce jar marinated artichoke hearts, drained, 2 tablespoons marinade reserved
1 tablespoon yellow cornmeal
1 10-ounce tube refrigerated pizza crust dough
6 ounces plum tomatoes, thinly sliced into rounds
1 cup crumbled herb-seasoned feta cheese (about 4 ounces)
1/2 medium-size sweet onion (such as Vidalia or Maui), thinly sliced
2 tablespoons thinly sliced fresh mint

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.

PESTO PIZZA WITH FETA AND ARTICHOKES



Pesto Pizza with Feta and Artichokes image

Provided by Eddie Jackson

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 17

2 teaspoons sugar
1 packet (2 1/4 teaspoons) active dry yeast
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 cups all-purpose flour, plus more as needed
1 1/2 teaspoons kosher salt
3 cups loosely packed fresh basil leaves
1/4 cup pine nuts
2 cloves garlic, crushed and peeled
6 cups loosely packed baby arugula
5 tablespoons extra-virgin olive oil, plus more for brushing
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
4 ounces bacon or pancetta, chopped
1 1/2 cups shredded low-moisture mozzarella
1 cup crumbled feta
1 cup sliced marinated artichoke hearts
1/4 cup pickled jalapeno slices plus 1 tablespoon brine from the jar

Steps:

  • For the dough: Mix the sugar and yeast in 1 1/2 cups warm water (100 to 110 degrees F).
  • Let sit until foamy, 3 to 5 minutes.
  • Stir in the olive oil. In a mixer fitted with the paddle attachment, combine the yeast mixture with the flour and salt and mix on low until smooth.
  • Switch to the dough hook and knead on medium, adding a little more flour or water if needed, until the dough forms a loose, sticky ball around the hook. Increase the speed to medium-high and knead until the dough is soft, smooth and springy, 2 to 3 minutes.
  • Put the dough in a large bowl, drizzle with olive oil and turn to coat. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
  • For the topping: Meanwhile, in a food processor, combine the basil, pine nuts, garlic and 3 cups of the arugula. Process to make a chunky paste. Add 1/4 cup olive oil and process until smooth. Add the Parmesan and pulse just until incorporated. Season lightly with salt and pepper.
  • In a medium skillet, cook the bacon until crisp. Drain on paper towels.
  • When the dough has risen, preheat the oven to 500 degrees F with a baking stone on the bottom rack.
  • Punch down the dough. Brush an 18-by-13-inch rimmed half-sheet pan liberally with olive oil. Transfer the dough to the pan and press it all the way into the corners (it helps to cover the dough with a sheet of plastic wrap while pressing so the dough doesn't stick to your fingers).
  • Bake on the preheated stone until the dough has puffed and just begins to color, 8 to 10 minutes.
  • Remove the dough from the oven, loosen from the baking sheet with a metal spatula and brush lightly with olive oil. (The crust can be baked ahead to this point and topped and finished in the oven later, if desired.)
  • Spread the pesto on the dough almost to the edges. Top with the mozzarella, feta, artichokes, cooked bacon and jalapeno slices.
  • Bake on the top rack until the cheese is browned and crusty, about 8 minutes more.
  • In a large bowl, toss the remaining 3 cups arugula with the remaining tablespoon olive oil and the jalapeno brine. Season with salt and pepper and scatter over the pizza. Cut into squares to serve.

FLATBREAD PIZZAS WITH OLIVES, FETA AND ARTICHOKES



Flatbread Pizzas with Olives, Feta and Artichokes image

Categories     Olive     Tomato     Bake     Vegetarian     Quick & Easy     Lunch     Feta     Artichoke     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2; can be doubled

Number Of Ingredients 6

2 6-inch-diameter whole wheat pita breads, cut horizontally in half, or one 24x9-inch soft Armenian lavash bread, halved crosswise
1 6.5-ounce jar marinated artichoke hearts, drained, marinade reserved, large pieces halved
1 5-ounce container sun-dried tomato- and basil-flavored feta cheese spread or 1 1/2 cups crumbled flavored feta cheese
1 14.5-ounce can diced tomatoes with Italian herbs, drained well
1 cup pitted Kalamata olives or other brine-cured black olives, coarsely chopped
2 teaspoons dried oregano

Steps:

  • Preheat oven to 450°F. Place breads on 2 baking sheets. Brush breads with some of artichoke marinade. Bake until just beginning to color, about 3 minutes. Cool on sheets 5 minutes.
  • Spread breads almost to edges with feta spread or sprinkle with crumbled feta cheese. Top with tomatoes, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
  • Bake pizzas until heated through, about 4 minutes. Cut into wedges.

GREEK TUNA SALAD PITA SANDWICHES WITH FETA CHEESE



Greek Tuna Salad Pita Sandwiches with Feta Cheese image

Stress free dinner ready in 20 minutes. Hearty tuna sandwich perfect for Mediterranean cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 11

1 tablespoon lemon juice
2 tablespoons olive oil
1 clove garlic, finely chopped
1/4 teaspoon salt
1 medium cucumber, peeled, seeded and finely chopped
1 ripe medium tomato, seeded, diced
1/2 cup crumbled feta cheese (2 oz)
12 kalamata or other large ripe olives, pitted, coarsely chopped (1/4 cup)
2 cans (5 oz each) tuna in water, drained, flaked
12 leaves romaine lettuce, torn in half
6 pita (pocket) breads (6 inch), cut in half to form pockets

Steps:

  • In small bowl, stir together lemon juice, oil, garlic and salt with whisk. In medium bowl, toss cucumber, tomato, cheese, olives and tuna. Pour dressing over salad; toss until coated.
  • Place 1 lettuce leaf half in each pita pocket; top each leaf with 1/2 cup tuna salad. Serve immediately.

Nutrition Facts : Calories 310, Carbohydrate 38 g, Cholesterol 25 mg, Fat 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Sandwich, Sodium 600 mg, Sugar 3 g, TransFat 0 g

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