Friday, January 9, 2015

Mediterranean Pizza

I have developed a great love for Mediterranean food over the past few years.  A light bulb came on last week when I was trying to come up with a fun new pizza to try and decided to spread some Mediterranean love to our pizza.  I made the token "kid pizza" with cheese and peperoni.  I was hoping that they'd be scared away from this one by all the veggies so that there would be more of this one for the adults.  The youngest kids were content to stay in their cheese and peperoni safe zone but the older ones loved this!  I guess that's a good thing.  The flavor is fabulous and I like that it's lighter than your traditional, swimming-in-cheese-pizza.  Not that swimming in cheese is a bad thing but it's  a nice change of pace.  We will definitely be making this one again!  The measurements are not precise, so feel free to adjust it to your liking.

1 uncooked pizza crust*
1 TBS olive oil
1 clove minced garlic
1/4 cup pesto sauce
1 tomato, thinly sliced
1/2 cup spinach, chopped
black olives, sliced
1/2 cup feta cheese
1/4 cup parmesan cheese, shredded
3 TBS balsamic vinegar

I always use my favorite homemade pizza crust* but you can use a store bought crust if you want.  (These directions are for the homemade crust.  Follow the baking directions that come with your crust, if you choose to use something else.)  Preheat oven to 500.  Place pizza stone (best choice) or pan in oven to preheat with the oven.  Roll out pizza dough on parchment paper, brush with olive oil.  Spread on minced garlic, then pesto sauce.  Top with tomato slices, spinach and olives. Sprinkle on feta and parmesan cheese.  Drizzle balsamic vinegar over the pizza.   Carefully pull the hot stone or pan out of the oven, slide the parchment paper with the pizza onto the pan. Return to the oven and bake for 10 minutes or until the crust is golden brown.

*This pizza crust recipe makes enough dough for 2 pizzas.

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