Greek Veggie Pizza Recipes

GREEK VEGGIE PIZZA

Greek Veggie Pizza image

Top this crispy, melty three-cheese pizza with some Greek flavors and a quick, easy chilled Greek sauce.

Provided by Chef Mo

Categories Main Dish Recipes Pizza Recipes

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 CAULIPOWER® Three Cheese Pizza
½ cup finely chopped seeded cucumber
¼ cup light sour cream
¼ cup chopped fresh dill
1 tablespoon chopped fresh oregano
1 teaspoon balsamic vinegar
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ red bell pepper, sliced
½ cup crumbled feta cheese
¼ cup chopped Kalamata olives
1 medium tomato, sliced
⅛ teaspoon ground black pepper
¼ red onion, thinly sliced
2 tablespoons chopped fresh basil

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Stir cucumber, sour cream, dill, oregano, balsamic vinegar, garlic powder, and onion powder together in a bowl; cover and chill.
Unwrap pizza and discard cardboard. Place red pepper, feta cheese, and olives on top of the pizza. Top with sliced tomato and sprinkle with black pepper.
Bake in the preheated oven until golden, about 15 minutes.
Remove pizza from the oven and top with red onion, basil, and Greek sauce to serve.

Nutrition Facts : Calories 295.1 calories, Carbohydrate 26.2 g, Cholesterol 46.7 mg, Fat 15.4 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 6.6 g, Sodium 701 mg, Sugar 5.5 g

GREEK PITA VEGGIE PIZZAS

Greek Pita Veggie Pizzas image

Colorful, crunchy and packed with fresh veggies and flavor, these quick pizzas taste just like a Greek salad. Whole-wheat pitas were never more delicious! -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

6 whole wheat pita breads (6 inches)
1-1/2 cups meatless spaghetti sauce
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2 cups fresh baby spinach, chopped
1-1/2 cups sliced fresh mushrooms
1/2 cup crumbled feta cheese
1 small green pepper, thinly sliced
1/4 cup thinly sliced red onion
1/4 cup sliced ripe olives
3 tablespoons grated Parmesan cheese
1/4 teaspoon pepper

Steps:

Place pita breads on an ungreased baking sheet; spread with spaghetti sauce. Top with remaining ingredients., Bake at 350° for 8-12 minutes or until cheese is melted. Serve immediately.

Nutrition Facts : Calories 273 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 969mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges

GREEK VEGETABLE PIZZA

Greek Vegetable Pizza image

I love the garlicky flavor of this "White" (versus classic "Red") vegetable pizza. It is easier to serve (less messy) as an appetizer than a tomato-based pizza.

Provided by BeachGirl

Categories < 60 Mins

Time 40m

Yield 1 pizza, 4-5 serving(s)

Number Of Ingredients 13

Ingredients

1 package pizza crust mix or 6 pocketless pitas
2 -4 tablespoons red wine vinegar
3 tablespoons Dijon mustard
8 cloves fresh garlic, minced
2 tablespoons dry pizza seasoning (sprinkle kind)
4 ounces grated part-skim mozzarella cheese
4 ounces marinated artichoke hearts, chopped &,rinsed
1/4 cup diced onion
1 cup diced roma tomato (cut 1/4" thick round slices)
1 cup sliced fresh mushrooms, sauteed or 1 (4 ounce) can sliced mushrooms
1/4 cup diced red bell pepper
2 ounces grated parmesan cheese
1/4-1/2 teaspoon crushed red pepper flakes (optional)

Steps:

Prepare crust according to package directions.
Spread crust in thin layer on large rectangular baking sheet or pizza pan.
"Mix Sauce ingredients together and spread on crust (like you would spread a tomato sauce) with spoon or pastry brush, using some or all of it (I use all of it).
Place toppings on pizza in order listed.
Bake at 375 degrees on bottom oven shelf until crust is crispy and cheese is melted, between 18-25 minutes.
Cut into 10 slices for a meal or smaller squares for appetizer servings.
For Variety- Optional ingredients: 1 cup cooked, shredded chicken; 1/4 cup finely chopped fresh spinach, 2 tbs diced pepperocini (Greek) peppers; 2 tablespoon sliced black olives.

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