Since going to school in Binghamton, New York, I have been fascinated with Greek culture. A large portion of the Southern Tier is of Greek heritage, and the food down there is very representative of that. You have seen, by now, my obsession with Spiedies, as made evident by the fact that I've made them in sandwiches and pizza already.
I'm also a huge fan of typical Greek ingredients, like those found in a Mediterranean dip. By the way, I've already made one of those for you, too!
This time, I decided that I wanted to take those lovely Mediterranean ingredients and put them on pizza, if only because everything is better with carbohydrates included. Plus, as delicious as these foods are on a cold plate, they are intensely better when the vegetables are roasted and everything is cooked together in a hot oven.
I love trying new variations on pizza and trying different foods in pizza-form. I definitely count this as one of my new favorite pizzas. It's right up there with my other Greek-inspired pie with chicken and spiedie sauce!
The combination of feta and mozzarella gives this a homey cheesy feeling while the onslaught of different vegetables are both visually and tastily pleasing. I'm not sure if that's proper grammar, but I know my eyeballs loved it as much as my tastebuds.
It's a bit more work to perfect this pizza than others because of the roasted veggies, but it's totally worth it. If anybody in your family has a soft spot for Greek cuisine, this pizza is going to be a definite winner in your house!
Greek Pizza
1 batch of Pizza Dough1/2 cup of Speidie Sauce
1 lb. chicken breast
2 tbsp. olive oil
1/2 cup diced artichoke hearts
1/2 cup roasted red peppers, diced
1/2 cup diced Kalamata olives
1/2 cup diced roasted tomatoes
1/4 cup diced red onion
1 cup Mozzarella cheese
1 cup crumbled Feta cheese
Preheat oven 375F.
Saute onions over medium heat in olive oil. Add chicken and cook thoroughly.
Roll out pizza dough and spread on 1/2 of the Spiedie sauce. Cover with mozzarella cheese. Add the chicken and drizzle the rest of the Spiedie sauce over the top. Top with all of the vegetables and Feta.
Cook for 20-25 minutes.
This time, I decided that I wanted to take those lovely Mediterranean ingredients and put them on pizza, if only because everything is better with carbohydrates included. Plus, as delicious as these foods are on a cold plate, they are intensely better when the vegetables are roasted and everything is cooked together in a hot oven.
I love trying new variations on pizza and trying different foods in pizza-form. I definitely count this as one of my new favorite pizzas. It's right up there with my other Greek-inspired pie with chicken and spiedie sauce!
The combination of feta and mozzarella gives this a homey cheesy feeling while the onslaught of different vegetables are both visually and tastily pleasing. I'm not sure if that's proper grammar, but I know my eyeballs loved it as much as my tastebuds.
It's a bit more work to perfect this pizza than others because of the roasted veggies, but it's totally worth it. If anybody in your family has a soft spot for Greek cuisine, this pizza is going to be a definite winner in your house!
Greek Pizza
1 batch of Pizza Dough1/2 cup of Speidie Sauce
1 lb. chicken breast
2 tbsp. olive oil
1/2 cup diced artichoke hearts
1/2 cup roasted red peppers, diced
1/2 cup diced Kalamata olives
1/2 cup diced roasted tomatoes
1/4 cup diced red onion
1 cup Mozzarella cheese
1 cup crumbled Feta cheese
Preheat oven 375F.
Saute onions over medium heat in olive oil. Add chicken and cook thoroughly.
Roll out pizza dough and spread on 1/2 of the Spiedie sauce. Cover with mozzarella cheese. Add the chicken and drizzle the rest of the Spiedie sauce over the top. Top with all of the vegetables and Feta.
Cook for 20-25 minutes.
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